In times of scarcity, preserved foods can be a welcome addition to the diet. Through preservation, sales of out of season products are possible and prices asked are independent of the usually lower market prices during the harvest season. The emphasis is to inform farmers on how to process and store their surplus economically. This practical manual reviews the simple techniques used to preserve fish and meat. It gives guidelines for several preservation techniques. The methods described and the results achieved can, of course, differ locally. The general introduction deals with the principles of preventing spoilage. Next, the various methods of preserving foods are explained and the main aspects of spoilage relevant to each method are covered. Special attention is given to the question of which method to choose given the local conditions. The following topics are discussed: salting, drying and smoking of fish and meat; fermentation of fish; canning of fish and meat; and cooling and freezing fish and meat. Each method is described as practically as possible, including descriptions of the required materials and techniques.