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Processing can involve cutting, filleting, salting, drying, smoking, cooking, freezing or canning.
Community aid programmes in this area were created in 1977. At first their aim was to use improvements in processing as an indirect means of helping the catching sector. However, since 1987 the emphasis has been put on promoting new technologies and innovative projects, improving hygiene conditions and putting struggling processing factories to different uses. The consumption of processed fish products, especially in the form of prepared meals, has increased in the Community. New technologies, tougher food hygiene and environmental regulations are imposing severe demands on businesses.