This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

Fresh fish is a central point in fish as food utilization. First, it is in itself the most important item both on local and international fish markets, second because it is not possible to obtain a safe and quality fish product unless fresh fish is used as the primary raw material. FAO understands that these are the basic concepts on which it is necessary to insist in order to provide fish markets with safe fish and fishery products of improved quality, and to contribute to the reduction of post-harvest losses. In 1988, FAO published "Fresh fish - quality and quality changes" (FAO Collection: Fisheries, No. 29), authored by Professor Hans H. Huss. It has been published by FAO in English, French and Spanish, and apart from the original Danish version, it has been translated and published by FAO field projects into Arabic, Chinese and Vietnamese. It has served for the training of thousands of fish technologists throughout the world, in particular during the development of the FAO/DANIDA Training Project on Fish Technology and Quality Control. The broad experience gained during the training activities has been extremely useful to improve, update and enlarge whenever necessary the above-mentioned document. After seven years, the need became apparent for a new publication on the subject.

The Codex Alimentarius, “the food code”, has a fundamental role in protecting consumers all around the world and ensuring fair practices in food trade. The Code of Practice for Fish and Fishery Products is the essential reference point for technical guidance on the harvesting, processing, transport and sale of fish and fishery products.