Steps in fish handling

1. Avoid exposing the fish to sunlight. Keep them in a shaded area. 2. Ice the fish immediately after they are caught to lower their temperature. 3. Remove the gills and internal organs. 4. Avoid soaking the fish too long in the water after death as this easily spoils the fish. 5. Use mechanical refrigeration if there are facilities. It is imperative to understand that all processing methods are preservation method but all preservation methods are not processing methods. Smoking or drying is the most common method of fish preservation in Nigeria. Traditionally, fish is smoked in mud kiln or halved cut drum with wire netting on top and use of wood as source. Hardwoods are preferred to softwoods for fish smoking because the former yield more acid and may therefore produce products that are more bacteriologically stable. If fish is not sold fresh, preservation methods should be applied to extend shelf-life. These include freezing, smoking, drying and heat treatment (Sterilization, pasteurization, etc). Efficient preparation of fish is important when top quality, maximum yield and highest possible profits are to be achieved. Whenever fish must be kept for several hours or longer before being consumed, they must be treated in some way to prevent spoiling. These are the basic means for preserving fish: - Cooling and icing - Salting and pickling - Pastes and sauces - Canning and bottling - Air drying and smoking - Kiln drying