In recent years, India has made significant advancements in the fisheries sector. The refinement of fishing vessels, the use of new line materials and line-handling systems, the preservation of catch, the availability of oceanographic-sensor equipment, and the utilization of satellite technology to locate potential fishing grounds have all contributed to a significant improvement in the fishing power of longline vessels.

The post-harvest technology for fish has also evolved in the last decade to a more energy-efficient, cost-effective, and quality-enhancing technology. The development of technology for post-harvest preservation and the methodology for converting fish to value-added products has become increasingly popular in recent times, as fresh fish can spoil very quickly.

Value addition is necessary to obtain a higher price for fishery products. It is essential to develop competent human resources in the field of post-harvest management of fish and the production of value-added products. Vocational and entrepreneurial skills should be inculcated to widen employment opportunities, particularly among rural youth and disadvantaged sections of society, and to enable self-employment.

01: Recent Advances in Fishing Craft Technology by Latha Shenoy -02: Technologies for Responsible Fishing by M.R. Boopendranath-03: Tuna Harvesting and Processing Technology by George Skoutarides-04: Fish Lipids by P.M. Sherief -05: Fish Proteins by T.V. Sankar -06: Microbiology of Fish Spoilage by G. Jeyasekaran and R. Jeya Shakila-07: Surimi and Surimi Based Products-08: Fish Canning – Principles and Practice by Sajan George-09: Chitin, Chitosan and Glucosamine Hydrochloride by K.G.Ramachandran Nair -10: Prawn Analogue by M.K. Venu -11: Coated Products by George Ninan -12: Value Addition in Fish Processing by R. Jeya Shakila and D.D. Nambudiri -13: Recent Trends in Seafood Packaging by T.K. Srinivasa Gopal and C.N. Ravishankar -14: Hygiene and Sanitation in Seafood Safety by Femeena Hassan -15: Biological Hazards in Seafood by Sanjeev. S -16: HACCP in Seafood Industry by N. Anandavally