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 ...

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 ...

Just about seven miles east of Vancouver’s city core, a nonprofit’s endeavor to sustain an almost century-old legacy of fish rearing is about to begin. Staff from Columbia Springs, an environmental ...

HAIFA, ISRAEL—Richard Cooke of the Smithsonian Tropical Research Institute and Irit Zohar of the University of Haifa examined fish preparation methods practiced today by traditional fishing ...

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 ...

WITH the introduction of steam-driven vessels—somewhere about the year 1870—the great development of the present long-distance, deep-sea trawling industry became possible. But the industry's present ...

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 ...