Background and introduction

 Lake Victoria, the world’s second largest freshwater lake, is shared by three East African countries: Tanzania, Kenya and Uganda. Fishing, processing and marketing are important economic activities for the people living around the lake. Fish is also a primary source of food in the area as 30% of animal derived protein consumed in Tanzania originates from fish. Since 1990’s the fisheries in the Lake Victoria increased significantly due to lucrative export markets of frozen Nile perch filets to Europe and USA. The expansion of export markets is supported by strict quality and safety control measures through well established and coordinated inspectorate systems by different agencies (Geheb, et al., 2008). However, the systems have not been supportive to fish products for the domestic and regional markets. As a result, post-harvest losses are high and consumers get low value fish products that include by-products from Nile perch processing industries, dried Rastrineobola argentea (sardines), juvenile (under-sized) fish from indiscriminate fishing gears and some high value products down-graded due to poor handling, processing and storage facilities.