Accra — In Ghana fish smoking, drying and salting have been practised for a very long time. However, smoked fish must be consumed within three months because of the humid conditions that makes them ...

Genetic sequencing research led by the Federal University of Pará charts a route for protecting Amazonian species. Focused on ...

Mr Francis Kingsley Ato Cudjoe, the Deputy Minister for Fisheries and Aquaculture Development has urged fish processors and traders to adopt scientific fish processing and preservation methods to ...

Smallholder women fish farmers in Akateng have been given hands-on training aimed at strengthening fish preservation through cold chain efficiency, as part of a broader initiative to reduce ...