The book "Prevention and elimination of defects of fish products" by Boris Pavlovich Nikitin is a real find for everyone who is interested in the quality and safety of food products, especially in the field of fishing and fish processing. In this work, the author is deeply immersed in the world of fish products, revealing not only aspects of its production, but also methods for diagnosing and eliminating possible defects. Boris Pavlovich Nikitin, a well-known specialist in the field of fish farming and food technology, offers the reader a unique look at the problems faced by producers and consumers of fish products. His work covers a wide range of topics from biological and chemical processes affecting the quality of fish to practical recommendations for monitoring and improving its condition. This book will be an indispensable guide for students, graduate students, researchers and practitioners in the food industry, as well as for anyone who wants to deepen their knowledge of fish as a food product. The book begins with fundamental concepts about fish and its importance in the human diet. Nikitin examines in detail what factors affect the quality of fish products, including storage, transportation and processing conditions. It focuses on the importance of compliance with sanitary norms and standards, as well as on methods to prevent vices, such as damage, pollution and deterioration of taste. One of the key themes of the book is the diagnosis of fish product malformations. The author shares his knowledge about various methods of analysis that help to identify problems in the early stages. This is especially important for manufacturers seeking to ensure the high quality of their products and meet the requirements of consumers. Nikitin also discusses state-of-the-art technologies that can be used to improve fish quality, including innovative processing and storage methods. Who can like this work? First of all, the book will be of interest to students and teachers studying food technology and fish breeding . It will also attract the attention of quality control professionals as well as fishing industry workers who want to enhance their knowledge and skills. In addition, the book can be useful for anyone who cares about their health and wants to understand how to choose and store fish products correctly. The style of Boris Nikitin is distinguished by clarity and accessibility, which makes his work not only informative, but also easy to perceive. The author uses examples from practice, which allows readers to better absorb the material and apply it in real life. His previous works, such as Fish Processing Technology and Fish Product Quality and Safety, have also been recognized for their practical focus and scientific validity. The book “Preventing and Eliminating the Vices of Fish Products” deserves attention not only because of its relevance, but also because it raises important questions about the quality of the food we eat. In today's world, where food safety is becoming an increasingly relevant topic, the knowledge contained in this book can be a guarantee of health and well-being. If you are looking for information on how to improve the quality of fish products, how to avoid common mistakes in their production or just want to deepen your knowledge about fish as a product, this publication will be a real find for you. Do not miss the opportunity to get acquainted with the work of Boris Pavlovich Nikitin - this book can change your idea of fish products and its quality