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In 2018, Philippine aquaculture produced 826.01 thousand tons of fish, crustaceans, and mollusks, worth $1.89 billion, the 11th largest national production in the world accounting for 1.01% of global production. [4]: 9 The aquaculture sector made up 41.82% of the value of Philippine fisheries in 2020. [4]: 21 This included 1.48 million tons of ...
Aquaculture produced an estimated PhP 92.3 billion of products. The most farmed product was seaweed, which accounted for 70% of all produce. Aside from seaweed, marine production made up 5% of produce, with brackish water and freshwater making up 12.5% each. There were 790,900 tonnes of fish produced, making up 25.4% of all fish production.
A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock . Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation.
The Bureau of Fisheries and Aquatic Resources (BFAR) started as a small agency in 1901 under the name Bureau of Government Laboratories, Department of Interior of the Philippine Commission. When the Civil Government was established on July 4, 1901, the Philippine Commission proposed the creation of an office under the Department of Interior to ...
The Bureau of Agriculture and Fisheries Standards (BAFS) under the Department of Agriculture was established in December 1997 as provided for by Republic Act No. 8435 (1997) or the Agriculture and Fisheries Modernization Act. [1] Its major duties include formulating and enforcing standards of quality in the processing, preservation, packaging ...
A medieval view of fish processing, by Peter Brueghel the Elder (1556). There is evidence humans have been processing fish since the early Holocene. For example, fishbones (c. 8140–7550 BP, uncalibrated) at Atlit-Yam, a submerged Neolithic site off Israel, have been analysed. What emerged was a picture of "a pile of fish gutted and processed ...
Fisheries law is an emerging and specialized area of law which includes the study and analysis of different fisheries management approaches, including seafood safety regulations and aquaculture regulations. Despite its importance, this area is rarely taught at law schools around the world, which leaves a vacuum of advocacy and research.
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [1][2] Ancient methods of preserving fish included drying, salting, pickling and smoking.