Advances in Fish Preservation and Cold Chain Management: A Comprehensive Review

Abstract

Fish is a highly perishable food item that demands stringent control of temperature and handling throughout harvesting, processing, storage and distribution. This review examines significant advances in fish preservation techniques and cold chain management. It covers physical‑chemical means of preserving fish (such as chilling, freezing, glazing, drying), innovations in freezing technologies (individually quick freezing, super‐chilling, cryogenic methods), the structure and logistics of fish cold chains, intelligent monitoring and traceability tools (sensors, IoT, data logging), case studies in major fisheries sectors and the sustainability challenges associated with energy use, infrastructure gaps and spoilage losses. The review draws on recent research to highlight how integrated preservation and cold chain strategies can reduce post-harvest losses, maintain nutritional and sensory quality, improve food safety and open access to distant markets. It concludes with a discussion of remaining barriers and future directions for research and industry practice.