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Traditional fermented fish: fish sauce production

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Fisheries Processing

Abstract

Fish is the most important source of animal protein for the people in developing countries. Approximately 53% of the world’s catch is from these countries and most of the catch is consumed within the countries. In the Southeast Asian region, people recieve 60–70% of their protein from fish.

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Authors
  1. P. Saisithi
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Editors and Affiliations

  1. Department of Biochemistry, Memorial University of Newfoundland, St John’s, Canada

    A. M. Martin

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© 1994 Springer Science+Business Media Dordrecht

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Saisithi, P. (1994). Traditional fermented fish: fish sauce production. In: Martin, A.M. (eds) Fisheries Processing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5303-8_5

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  • DOI: https://doi.org/10.1007/978-1-4615-5303-8_5

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7420-6

  • Online ISBN: 978-1-4615-5303-8

  • eBook Packages: Springer Book Archive

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