1. sushi

2. Sashimi

3. Surimi

5. PROCESSING TECHNOLOGIES
Heat Processing
Thermal-Assisted Processes
sous-vide processing
Curing
drying salting smoking
marinating fermentation
combinations of these methods

6. Dried fish

7. Smoked fish

8. Smoked fish

9. Salted fish

10. Salted fish

11. Marinated fish

12. PROCESSING TECHNOLOGIES
Chilling
Freezing
blast freezing
contact freezing
cryogenic freezing
immersion freezing

13. blast freezing

14. contact freezing

15. cryogenic freezing

16. immersion freezing

17. New freezing techniques
Pressure Shift Freezing
Impingement Freezing
Magnetic Freezing
Hydrofluidization Freezing

18. Thawing
running water
still or ambient air
forced air

19. New thawing techniques
power ultrasound
low-frequency acoustics
pressure-assisted thawing

20. packaging Active Packaging Intelligent Packaging
Edible Coatings and Films

21. Active Packaging

22. Intelligent Packaging

23. Edible Coatings and Films

24. Seafood Proteins
Surimi Gelation
Hydrolysates and Peptides

25. QUALITY ASSESSMENT
………
FERMENTATION