Seafood processing and preservation involve the necessary steps to ensure that marine products (such as fish, shrimp, oysters, crabs, etc.) are presented to consumers in a fresh and healthy state. This process includes the hygienic handling, storage, packaging, and distribution of seafood.

Processing Stages:

• Cleaning and Sorting: After being harvested from the sea, seafood is first cleaned and sorted. This step involves removing the internal organs of fish and cleaning the shells of shellfish.

• Freezing or Cooling: Fish and other seafood are usually frozen or kept at low temperatures to preserve their freshness. This helps to store them for long periods without spoilage.

• Processing: Seafood can be processed in various ways, such as filleting, smoking, or marinating, depending on the type of product being made.

Preservation Stages:

• Cooling and Freezing: To preserve their freshness, seafood must be stored at low temperatures. Frozen seafood can be stored for extended periods without compromising quality.

• Vacuum Packaging: A common method to extend shelf life is vacuum packaging, which prevents exposure to air and helps maintain the freshness of the product.

• Salting and Smoking: Some seafood products are preserved through salting or smoking, which also adds unique flavors.

These steps ensure that seafood remains fresh, safe, and ready for consumption, meeting both quality and food safety standards.