This book encompasses the expedient information regarding the biochemical techniques pertinent to fish processing. First chapter reviews the general principles of separation of micro and macro molecules and outlines of common techniques involved in biochemical analysis. The second chapter deals with the centrifugation technique, is typically used to segregate various essential and non-essential components in the fish processing industry. It can also be utilized for separating continuous protein and lipid recovery system, and also segregate fish oil and fish meal from process water. The third chapter explains various filtration techniques used in fish processing industry as a part of waste water treatment and also covers the application of hybrid membrane technologies for treating brine concentrates. The fourth chapter provides a deeper insight to the reader on spectroscopic technique. With the assistance of collected spectral information the cooking quality of fish can be obtained using the spectroscopic technique. The fifth chapter elaborates the working principles of electrophoretic techniques, and its classification in the separation of protein from a mixture based on size of protein in an applied electric field. The sixth chapter deals with common chromatographic techniques and quantifies its usage in fish quality analysis. It also briefs about types of chromatography and their working principle in the separation of a chemical mixture. The chapter seven and eight elucidates the theoretical concepts and the instruments required for the gas chromatography techniques and high-performance liquid chromatography techniques respectively. Moreover, the chapter eight discusses about the quantitative and qualitative application of the high-performance liquid chromatography technique in the pharmaceutical, environmental, forensics, food and flavour and clinical fields. It is hoped that the reader gains the complete knowledge from the very basics of the modelling, execution and process of a quality analysis program in seafood processing operations. The author believes that the book can also takes place as a desk reference for the students and researchers of seafood processing operations. Each chapter is developed in such a way that each unit is capable of solely makes the reader enriched with the particular concept related to the quality assurance discipline using biochemical techniques.