The present book “Handbook on Fish Processing and Preservation” throws light on various aspects of fish, its processing and preservation methods. It contains mainly 14 chapters such as Physical, chemical, biological characteristics of fish, post-mortem changes, microbiology of fish and fishery products , fish handling, chilling and chill store, freezing and cold store, fish canning, sausage, curing of fish, preparation of fish products, by-products and fish additives. This book will be helpful to the students of fisheries, industrialists and entrepreneurs as well.