Search Results for: Fish preparations prepared from fish eggs
in inland waters. an important proportion of the catch is consumed in dried, salted, smoked, boiled or fermented form, while percent is consumed fresh. about percent of the animal protein supply comes from fish and seafood. per caput annual consumption has risen from an average of kg in the s to the
(jakarta, surabaya and bali). post-harvest sectorfish utilizationfish is consumed fresh, frozen, smoked and canned. post-harvest activities range from traditional drying, salting, and smoking, to canning and more modern forms of processing (e.g. production of fish loins). in the country most fish are...
http://www.fao.org/fishery/facp/IDN/en