Fish processing handbook for the Philippines /

Fish is second only to rice as food in the Philippines. This handbook, intended for both home and commercial processors of Philippine fishes, covers the handling of fresh fish, the various methods of preserving fish - freezing, salting, drying, smoking, canning, and miscellaneous methods such as pickling - and the spoilage of fish and fish products. It gives a step-by-step description of Philippine fish-preserving methods with suggestions on improving them, and of methods used in other parts of the world which have been adapted for Philippine use by the Philippine Fishery Program of the Fish and Wildlife Service. Tables of useful data for fish processors and of drawings of common species of Philippine fish are included.Drawings by Pio Medel.Research supported by the United States Department of the Interior, Fish and Wildlife Service.Includes bibliographical references (p. 139-140).Index.Bibliography.Reference data for fish processors.Spoilage of fish and fish products.Home canning of species that are seldom canned.Canning.Miscellaneous preserving methods.Smoking.Drying.Salting.Freezing.Handling fresh fish.Introduction.Preface.Fish is second only to rice as food in the Philippines. This handbook, intended for both home and commercial processors of Philippine fishes, covers the handling of fresh fish, the various methods of preserving fish - freezing, salting, drying, smoking, canning, and miscellaneous methods such as pickling - and the spoilage of fish and fish products. It gives a step-by-step description of Philippine fish-preserving methods with suggestions on improving them, and of methods used in other parts of the world which have been adapted for Philippine use by the Philippine Fishery Program of the Fish and Wildlife Service. Tables of useful data for fish processors and of drawings of common species of Philippine fish are included.Mode of access: Internet