Fish is highly perishable food and an important source of protein and cheaper in cost compared to other source of animal protein. It required proper handling, processing and distribution. Since fish is highly perishable, in each stage proper attention should be paid to maintain the quality of the fish. With the emergence of the concept Food Safety, standards like SPS, HACCP, and EU standards are playing a vital role in both domestic and international market. Around the world including India, efforts are being taken to improve the quality of fish and reduce the harvest and post harvest losses. Nevertheless, these efforts are not being trickled down to the grass root level for practical implementation.

Training, awareness and exposure programs on the handling and care of fish, from the first point of catch to the final point of sale, are conducted regularly to maintain the quality of fish

On board training on hygenic handling of fish		Cleaned hooks
Dr. Ashok Kumar, CIFT with woman fish vendors on "hygenic handling of fish" organized by SIFFS		Fish dispayed in basket – recommended
Fish displayed at sand – not recommended		Trained woman fish vendors are waiting with fish for transportation
A panoramic view fish vendors and auctionors are awaiting for the landing		One of our staff giving instruction to the fishermen not to weigh fish at sand
Tuna cutting tools