Archaeologists have little insight into the methods used for the long-term processing and preservation of fish in the past. A study of traditional fish preparation employed by fisherfolk in Panama and ...

Fish has been a predominant and high-quality protein and oil source in the human diet since ancient times. A new study by researchers from the Smithsonian Tropical Research Institute (STRI), the ...

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 ...

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 ...

KARACHI: The quality of fish being sold in the market and on roadsides is highly questionable considering the fact that fish needs to be kept at a minimum of five degree centigrade at all times to ...