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This book is based on the findings of research conducted to investigate the feasibility of adopting the kilishi traditional method of meat processing to fish. The book is in sections such as biochemical compositions, bacteriology, preservation and processing technologies of freshwater fishes. The applied processing technology was seen to have enhanced the shelf stability, nutritional composition and organoleptic properties of the fish. Fish kilishi as a ready-to-eat snack is envisaged as a welcome innovation.

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Bolanle SULEIMAN hails from Ogga, Yagba-West Local Government Area of Kogi State, Nigeria. She obtained a B.Sc in Zoology and an M.Sc in Fisheries from the Department of Biological Sciences, Ahmadu Bello University, Zaria, Nigeria, where she is currently a researcher and lecturer. She is married and the union has been blessed with a son.

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