Marine Fisheries Research Department Publications

Fermented Fish Sauce in Southeast Asia In Southeast Asia, one of the methods of utilizing fish is to make it into fish sauce. Fish sauce is widely used as a condiment or as ingredient in cooking to add 'meat' flavor to the dishes. The book describes the characteristics and methods for producing the fish sauce.
Southeast Asian Fish Products (Fourth Edition, 2002) Fish is a major traditional source of animal protein in the Southeast Asian region. There are many varieties of freshwater and marine fish products widely accepted by most people and religions. These products are also available as traditional fish products and are listed in this publication.
The Application of HACCP in the Fish Processing Industry in Southeast Asia 2000-2003 The publication includes individual country status reports on the application of HACCP in the fish processing industry and HACCP application for traditional fish products.
You can download complete SEAFDEC Information Catalogue 2007 Click here

 

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Responsible Fisheries

Over the past four decades, SEAFDEC has been assisting Member Countries in developing their fisheries potentials towards sustainable directions, taking into consideration relevant global concerns and initiatives.

With the adoption on the Code of Conduct for Responsible Fisheries by the FAO members in 1995, responsible approach has been immensely taken up by SEAFDEC, with the essence of the CCRF being embedded in planning and implementation of activities.