Cover Image
close this bookFish Handling, Preservation and Processing in the Tropics: Part 2 (NRI)
View the document(introduction...)
View the documentSummaries
View the documentAcknowledgements
View the documentIntroduction
View the documentSalting of fish: salt
View the documentSalting of fish: methods
View the documentDrying of fish: basic principles
View the documentDrying of fish: methods
View the documentSmoking of fish
View the documentMarinades
View the documentFermented fish products: a review
View the documentBoiled fish products
View the documentFish canning: theory and practice
View the documentFreeze drying
View the documentIrradiation
View the documentMiscellaneous products: crustaceans
View the documentMiscellaneous aquatic products used as food
View the documentFood by-products
View the documentNon-food by-products
View the documentNew and delicatessen products
View the documentFish meal
View the documentFish silage
View the documentChemical and physical methods of quality assessment
View the documentOrganoleptic (sensory) measurement of spoilage
View the documentMicrobiology of spoilage
View the documentMicrobiology of fish spoilage
View the documentPublic health microbiology
View the documentInternational standards for fisheries products
View the documentLarge-scale fish landing facilities
View the documentSmall-scale landing facilities: design and operation
View the documentRetail sale facilities
View the documentFisheries extension services: their role in rural development
View the documentTraining in the field
View the documentAppendix

Appendix

Films shown during the course

1. 'Handling the Catch': Colour (10 mins) 1962 Illustrates good practice in handling the catch on a distant-water trawler.

Producer and distributor: Central Office of Information Overseas Distribution Section Hercules Road London SE1 7DU

2. 'Cold as Ice': Black and white (10 mins) 1960 Stresses the need for good icing of wet fish in the UK at all stages in the distribution chain.

Producer and distributor: Central Office of Information (address as for 1)

3. 'Freezing Fish at Sea': Colour (14 mins) 1970 Demonstrates good practice in handling, freezing and storing the catch aboard a freezer trawler.

Producer and distributor: Central Office of Information (address as for 1)

4. 'Handling Frozen Fish': Colour (18 mins) 1969 Illustrates bad practices in handling fish before and after freezing on shore and during the distribution chain, and points out ways of improving these practices to maintain quality.

Producer and distributor: Central Office of Information (address as for 1)

5. 'Allibert Plastic Fish Crates': Colour (22 mins) Plastic stack/nest fish crates are shown to have many advantages over wooden and metal boxes. Their use in several French fishing ports is demonstrated.

Producer: The Allibert Co., France
Available from: Film and TV Section
Food and Agriculture Organization of the United Nations,
Via delle Terme di Caracalla
00100 Rome
(Film No 282A, FAO Film Loans Catalogue)

6. 'Fish Spoilage Control': Colour (10 mins) 1957 Animated cartoon illustrates the importance of care and hygiene in avoiding bacteriological contamination of fish at all stages of distribution. Correct methods of handling are shown.

Producer and distributor: National Film Board of Canada
Available from: FAO (address as for 5) (Film No 855, FAO Film Loans Catalogue)

7. 'Como se Produce el Bacalao': Black and white (10 mins) in Spanish Demonstrates the production of salted cod in Norway for export to world markets. Shows handling on board fishing vessels, processing stages on shore and transport in refrigerated vessels.

Producer: Toralf Sand, Norway
Distributor: Association of Norwegian Codfish
Exporters
Available from: FAO (address as for 5)
(Film No 285, FAO Film Loans Catalogue)

8. 'The Key to Cleanliness': Colour (22 mins) Demonstrates potential hazards from bad handling practices in handling foods. Illustrates that microbiological safety can be ensured through proper attention to cleanliness. The film is aimed at improving hygienic standards in food processing factories.

Producer: J Lyons & Co.
Hired from: Guild Sound & Vision
Ltd.
Woodston House
Oundle Road
Peterborough PE2 9PZ

9. 'Fisheries Development on Lake Malawi': Colour (17 mins) 1976. Also available with Spanish commentary. Illustrates co-operation between the Government of the Republic of Malawi, the Food and Agriculture Organization of the United Nations and the Tropical Products Institute in a fisheries development project.

Producer: Tropical Products Institute
Distributor: Central Office of Information
(address as for 1)

10. 'Shark Processing in the Caribbean': Colour (13 mins) 1972 Shows part of a UNDP/FAO fisheries development project, aided by Surinam Fisheries Foundation, in which shark are caught, processed and marketed. The shark meat is salted, dried and smoked or prepared as a smoked salmon substitute.

Producer and Distributor: UNDP/FAO
FAO (address as for 5)

(Film No 860, FAO Film Loans Catalogue).

Printed in the United Kingdom for HMSO
(7Z9/90) Dd8973890 3/90 C5 G3390
10170