This book provides an overview of the modern technologies employed in on- and off-shore fish processing facilities. It details the advances of both primary and secondary fish processing, including high-pressure processing (HPP) as an alternative to thermal treatment and advanced fish preservation techniques. It provides references to food safety and quality indicators for processed fish and explores innovative packaging solutions detailing the use of, among other things, freshness and time temperature indicators, antimicrobial bio-nanocomposite packaging materials, and biodegradable edible...