The Fish shop is a fully functional commercial sales enterprise that provides items produced exclusively through the Institutes’ fishing activities and fish handling and processing [smoked, salted, frozen and dried] facilities.
The techniques taught through the Fish Processing Unit’s Seafood Technology courses are based on International Best Practice and Hazard Analysis Critical Control Point [HACCP], and instruct students on how to add value along the value chain from the catching, storing and processing of the catch to the packaging and sale of the finished product.
