GLIMPSE OF FISH AS PERISHABLE STAPLE

Abstract

Glimpse of fish as perishable staple was reviewed. Fish is an important animal protein as it supplies good quality protein, vitamins and minerals. It is however highly perishable and spoils quickly, bad fish handling after harvesting, inadequate storage and processing facilities also contributes to fish spoilage in developing countries thus causing a lacuna between fish demand and supply, thus posing a great challenge to food security. Processing of fish facilitates its maximal use as for value-added fish products. Smoking is the preservation method most adopted in many developing countries to extend fish shelf life. Fish post-harvest loss come in different faces including: physical loss, quality loss and market forces loss all of which will lead to reduction in fish shelf life. Antimicrobial properties of plant extracts and proper packaging can extend fish shelf life. There in need to encourage women participation in fisheries subsector as their active role is essential to fighting poverty and ensuring food security within many households.