Kyule, MD. Munguti, JM. Opiyo, MA. Obiero, KO. Githukia, CM. Orina, PS. Njiru, JM. Charo-Karisa, H. <br/><br/>
Fish Recipe Book 

 - Nairobi, Kenya  Kenya Literature Bureau  2017 
 - 1  230pp 
<br/><br/> 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 <br/>preserve fish including; sun drying, smoking, salting, brining or <br/>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. <br/> 
<br/><br/><label>ISBN: </label>978-9966-103-63-6 
<br/><br/><label>Subjects--Index Terms: </label>Fish consumption Recipes Post harvest techniques Fish processing Fish products Handling and storage 
<br/><br/><label>Dewey Class. No.: </label>641.5 MUEN 2017