ABSTRACT
Fish is a rapidly growing component of the modern diet. It has been promoted by health specialists for its health bene) ts as well as its taste and texture. Unfortunately, ) sh 7 esh is highly perishable and has a much shorter shelf life than terrestrial meats. Limiting the loss of quality is dependent on the rapid and effective handling and processing conditions utilized by the ) sher after harvest. Packaging can play a key role in limiting any loss of ) sh quality. Most ) sh is sold either as ) llets or as a prepared product. Modern customers expect convenient forms of packaging for their ) sh purchases and now look for packs that require minimal preparation or contain ready-to-cook meals.
