A guidebook detailing best-practices for maximising catch value and also minimising the environmental impacts of pole-and-line tuna fisheries is published by the International Pole & Line Foundation (IPNLF) and the International Seafood Sustainability Foundation (ISSF).

Post-harvest challenges faced by small-scale fisheries stakeholders have been the focus of numerous projects, programmes and investments in Africa. Many of these initiatives have aimed to benefit women, who often dominate processing and trade activities.

This report provides a summary of key findings from a desk review and primary data research that has aimed to identify successful post-harvest initiatives related to infrastructure design and management, improved post-harvest technology, value addition and access to finance.

Learn the key facts about the challenges of develop-world fisheries.

A primer for resource managers, scientists, fishers, and other industry players seeking to harness the power of supply chains to ignite sustainable management in artisanal fisheries.

This training material is a facilitator guide for peer to peer learning on better management practices for post-harvest handling and trading of fresh fish.

This guide is for dried-shrimp producers, buyers and those involved in extension services. The aim is to describe good processing, handling and hygiene practices that will help producers maximize the value and income from dried shrimp, meet required national standards and access new and high-value markets.

This regional programme began in October 2006 and lasted 18 months. It aimed to build on past initiatives and develop tools for practical loss assessment in artisanal fisheries. The programme provided capacity building for fishery officers in qualitative and quantitative fish loss assessments methods, planned support, and supervised the implementation of loss assessment studies in five sub-Saharan African countries (Ghana, Kenya, Mali, United Republic of Tanzania and Uganda).

This manual is designed for sea cucumber fishers in Pacific Islands. The species depicted in this manual are ones commonly fished in Pacific Islands.

This manual has been produced to help introduce better practices that can help people make more from the fish they catch, process and sell, as well as help them reduce post-harvest losses.

This guide contains five information sheets about how to handle and care for fish as a fisher, fish vendor or customer, to make sure that fish stays fresh, healthy and safe for human consumption.

This publication brings to the frontline, issues that beg for attention in the fisheries sector.

Chapter one of this publication, titled COVID-19 and Fisheries, highlights how the pandemic has affected the fisheries subsector.

Chapter two, titled Dead Fish is not Manna, captures the peculiarities and challenges of fisheries in Nigeria noting the contaminated state of some of the fishes sold in the country's markets.

The Financial Rapid Assessment tool provides an objective way to rapidly and efficiently quantify the key business attributes (organizational capacity and operational capacity) of a Seafood Enterprise.

"El presente manual ha sido diseñado en el marco del proyecto "Fortalecimento de Prácticas de Pesca Sostenibles para la Autogestión: Empoderando Pescadores Artesanales Lambayecanos" (PNIPA-PES-SEREX-127), financiado por el Programa Nacional de Innovación en Pesca y Acuicultura (PNIPA). El objectivo del manual es contribuir con el foralecimiento de prácticas de pesca artesanal responsable de pescadores artesanales de San José - Lamayeque. El manual contiene informacón generada a través del dictado de módulos informativos teórico-prácticos, desarrollados a lo largo del proyecto."

"The training manual aims to disseminate technical information related to the fish handling and preservation techniques in small-scale fisheries in order to improve technical know-how of the fisher-folk, fish processors, fish transporters and other fisheries stakeholders to produce quality fishery products in compliance with safety standards."

"This manual provides small-scale fisheries stakeholders with guidance on how to handle fishery products (FP) hygienically and carefully to produce food that is safe to eat and of high quality. It is intended for use by small scale fishers and other stakeholders in community based FP supply chains. It is a working manual and aims to raise awareness of hygiene and quality standards and how to achieve them. The overall aim of the manual is to provide small scale fisheries stakeholders with the basic knowledge to improve food health quality of FP, reduce post harvest losses and so increase income from small-scale fishery operations."