Contents: 1. FISH AS HEALTH FOOD 2. HYGIENIC HANDLING OF FISHES 3. SCOPE OF FISH PROCESSING IN INDIA 4. FISH PRESERVATION BY DRYING 5. EXPORT PROCEDURE 6. EXTRUSION COOKING TECHNOLOGY - PROCESS AND PROPERTIES 7. FISH MEAT BASED EXTRUDED PRODUCTS 8. COOK CHILL TECHNOLOGY OF FISHERY PRODUCTS 9. RETORT PROCESSING TECHNIQUE 10. INTRODUCTION TO ENTREPRENEURSHIP 11. PROJECT MANAGEMENT 12. STEPS TO START A SMALL ENTERPRISE 13. FINANCIAL MANAGEMENT 14. FINANCING A START-UP BUSINESS 15. MARKET SURVEY 16. REGISTRATION /STATIONARY LICENSES /CLEARANCES