Fish Recipe Book
By: Kyule, MD
| Munguti, JM | Opiyo, MA | Obiero, KO | Githukia, CM | Orina, PS | Njiru, JM | Charo-Karisa, H.
Material type: 
BookPublisher: Nairobi, Kenya Kenya Literature Bureau 2017Description: 1 230pp.ISBN: 978-9966-103-63-6.Subject(s): Fish consumption | Recipes | Post harvest techniques | Fish processing | Fish products | Handling and storageDDC classification: 641.5 MUEN 2017 Summary: This recipe book lays a firm foundation for promoting fish preservation and value-addition technologies. Its aim is to make these innovations readily available to fish farmers, investors and consumers. The book is subdivided into four chapters. Chapter one outlines fish post-harvest techniques; from harvesting, handling, processing and storage to prevent spoilage. Chapter two highlights several methods used to
preserve fish including; sun drying, smoking, salting, brining or
pickling, gutting, canning, chilling and freeze drying. Chapter three gives detailed recipes for preparing different value added fish products. The final chapter outlines other factors to consider in value addition such as quality standards to ensure longer shelf life of value added products, packaging equirements, proper handling during transportation and a cost benefit analysis for the value-added products.
| Current location | Call number | Status | Date due |
|---|---|---|---|
| Kegati Library | 641.5 MUEN 2017 (Browse shelf) | Available |
This recipe book lays a firm foundation for promoting fish preservation and value-addition technologies. Its aim is to make these innovations readily available to fish farmers, investors and consumers. The book is subdivided into four chapters. Chapter one outlines fish post-harvest techniques; from harvesting, handling, processing and storage to prevent spoilage. Chapter two highlights several methods used to
preserve fish including; sun drying, smoking, salting, brining or
pickling, gutting, canning, chilling and freeze drying. Chapter three gives detailed recipes for preparing different value added fish products. The final chapter outlines other factors to consider in value addition such as quality standards to ensure longer shelf life of value added products, packaging equirements, proper handling during transportation and a cost benefit analysis for the value-added products.
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