In the fishing industry, fish processing is the processing of fish and other seafoods delivered by fisheries, which are the supplier of the fish products industry. Although the term refers specifically to fish, in practice it is extended to cover all aquatic organisms harvested for commercial purposes, whether harvested from cultured or wild stocks.
The largest fish processing companies have their own fishing fleets, in addition to independent fisheries. The products of the industry are usually sold wholesale to grocery chains or to intermediaries.
Fish processing may be subdivided into two major categories: fish handling (which is initial processing of raw fish) and fish products manufacturing.
Another natural subdivision is into primary processing involved in the filleting and freezing of fresh fish for onward distribution to fresh fish retail and catering outlets, and the secondary processing that produces chilled, frozen and canned products for the retail and catering trades.[1]
Fish processing can take place aboard fishing and fish processing vessels, and at fish processing plants.
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Fish handling operations
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Fish products
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 Cutting frozen tuna with a band saw |
 Automatic knives for filleting fish |
 Canned fish |
Byproducts
References
- ^ Royal Society of Edinburgh (2004) Inquiry into the future of the Scottish fishing industry. 128pp.
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