Seafood processing - Suisankako

Japanese: 水産加工 - すいさんかこう

It refers to the use and processing of aquatic animals and plants to produce seafood, but can also include the production of feed and fertilizer, medicines, industrial products, etc. using seafood as raw materials.
[History of seafood processing technology]
In addition to being eaten as is, fresh seafood is very susceptible to spoilage, so it appears that processed products such as dried, boiled, and salted seafood were already being made in prehistoric times. In the historical period, the Fudoki and Engishiki contain records of seafood and processed marine products used during this period, and in addition to dried, boiled, and salted products, pickled products and sushi also began to be sold.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

水産食品製造のため水産動植物を利用･加工することをいうが，水産物を原料とする飼肥料，医薬品，工用品などの製造も含めることがある。
【水産加工技術史】
　生鮮魚介類はそのまま食用に供するほか，ひじょうに腐敗しやすいため先史時代にすでに素干し，煮干し，塩蔵などの加工品が作られていたようである。歴史時代に入り《風土記》《延喜式》などにはこの時代に利用された魚介類，水産加工品の記載があるが，素干し品，煮干し品，塩蔵品のほか酢漬，すしなども出回りはじめた。

出典　株式会社平凡社世界大百科事典第２版について　情報

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