In this unit you will learn about the importance of making informed decisions whether you are catching and releasing a fish or whether you plan on keeping the fish for a meal. You will learn the factors that can stress a fish during capture and handling and how to apply best practice techniques to minimise this stress and maximise a fish’s chance of survival after release. You will also learn safe and hygienic fish processing methods as well as ways to maximise the yield and quality of seafood kept for consumption – ultimately making the most of each fish you harvest and reducing wastage. Additionally, you will be introduced to innovative ways to prepare and preserve your catch and gain an understanding of the nutritional health benefits of seafood. As everybody has a different “favourite fish”, we will consider a range of different fish species and how each may require their own handling, preparation and preservation techniques.