What is the importance of fish preservation?

1. Economic Importance:

- Preserving fish extends its shelf life and

prevents spoilage, reducing economic losses for

fishermen and fishmongers.

- Fish preservation allows access to fish in locations far

from fishing grounds, widening market reach and

increasing revenue.

- Long-term preservation methods, like canning and

freezing, can stabilize supply during lean seasons

and help maintain steady income for fishermen.

- Preserving fish products as dried, salted, or smoked

forms adds value and makes them readily available

to diverse markets.

- Preserving fish and transforming them into other

products like fish meal, fish oil, and fish sauce creates

additional income sources and diversifies the fish

industry.

2. Nutritional Importance:

- Fish preservation enables year-round availability of

nutrient-rich fish and seafood.

- Preserving seasonal catches allows consumption

beyond their natural seasons.

- Some preservation techniques, such as fermentation

and drying, can enhance the nutritional value of

fish by increasing the bioavailability of nutrients

like proteins and vitamins.

- Preserving oily fish, like sardines, mackerel, and

herrings, offers continuous access to omega-3 fatty

acids, which are important for heart health.

- Preserved fish products can serve as a vital source of

protein and essential minerals in areas with limited

access to fresh fish and alternative food sources.

- Proper preservation reduces nutrient loss, ensuring

that consumers can benefit from high-quality fish

products.