This book provides an up-to-date survey of selected, important aspects of fish processing, focusing on quality, technology, and nutraceutical applications. It examines seafood quality from the impact of slaughter procedures, practical evaluation, texture, and measuring fish content to protein functionality, histamine toxicity, and flavor. The text discusses fish processing technology automation, wastewater treatment challenges, and potential uses for fish waste. Finally, it explores the sources, food, and health applications of marine nutraceuticals and functional foods, summarizing current knowledge and suggesting future research directions.

This comprehensive volume, contributed to by researchers from various countries, offers a diverse and global perspective on seafood quality, technology, and nutraceutical applications. It aims to summarize the current state of knowledge in key research areas, providing insights for future work. The book is structured to cover critical aspects from initial processing to the health benefits of marine-derived compounds. Its detailed examination of both technological challenges and nutritional potential makes it a valuable resource for professionals and researchers in the field.