Unit Code: FIS711
Unit Title: Fish Stock Assessment
This Unit provides students with important concepts in food handling and storage, their usefulness and benefits, and how they can be applied to ensure fish and seafood safety and quality maintenance in the fishing industry and market in the Solomon Islands. The Unit consists of three fundamental parts. Part 1 covers the study of fish handling methods; Part 2 focuses on careful storage of fish and seafood, and Part 3 familiarizes students with the important preparation methods that are required to maintain the safety and quality of fish. Topics include; introduction to fish handling and storage, along the processing chain; transportation and distribution; environmental conditions; and critical points in fish handling and selling, preparation and serving of fish and seafood.