Combining an outline and updating the traditional areas of fish processing technology, this text provides detailed descriptions of new areas of work. This edition contains four chapters on methods of identifying fish species; biogenic amines in fish and fish products; modified atmosphere packaging of fish; aspects of quality and HACCP in fish processing and temperature modelling in fish transportation. Written as an overview of the field for industrialists in developed countries wishing to improve or diversify their operation and for those teaching this aspect of food science and technology, the book should also be useful to workers in developing countries which are expanding their fish processing industries to earn important foreign currency.