Utilization of the resources of the sea

In a hungry world, we are looking to the sea to provide much of the animal protein needed to feed our ever-increasing population. Fishing has developed in many parts of the Northern Hemisphere to such an extent that further increases in the catch are not possible. In the Southern Hemisphere appreciable increases are still possible but if they are not to be wasted, post-catch utilization must be efficient and effective.
Seafoods are highly perishable products, and it is necessary to process them to extend the shelf life. This paper describes traditional methods of preserving fish, such as freezing, curing, smoking, canning and fermenting; it also considers new methods which make more efficient use of resources and reduce wastage. The advantages of producing fish meal and comminuted fish are also discussed. The paper looks at the prospects for future growth in the fishing industry and stresses the importance of introducing modern handling and processing techniques.
The relevance of these future developments to the Australian industry and their implications for future product development are considered.