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Commercial fishing is an important industry that generates income directly or indirectly to many people in the world. It is impossible to carry out a fishing activity on this scale without a vessel. Therefore, fishing vessels are the most important element of the modern fishing industry.Fishing vessels play a key role in fishing, transporting and storing fish. Thousands of people die every year as a result of fishing vessel accidents. In order to carry out sustainable fishing operations, fishing vessel accidents should be investigated and measures should be taken to prevent them. Therefore, in this study for analysing accidents that occurred between 2008 and 2018 in fishing vessels with full lengths of 7 meters and above, a Bayesian network and chisquare methods were used. An Accident (Bayes) Network, which summarizes the occurrence of accidents on fishing vessels, is presented. These networks allow to understand the occurrence of accidents in fishing vessels and to estimate the occurrence of accidents in various conditions.It was also found that there was a significant relationship between the accident category and vessel length, vessel age, loss of life and loss of vessel. Based on the obtained results, recommendations were made to prevent possible fishing vessel accidents.

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Fresh samples of whole and gutted anchovies were blast frozen at Ϫ35ЊC and stored at Ϫ18ЊC. The quality of the samples was examined as organoleptic, microbiological and chemical changes during the storage period. Gutting had no significant effect on the quality of the final product. Sensory quality was good for up to 90 days of storage. No increase in microbial activity was detected, but some oxidative and hydrolytic deterioration of fats were observed. The final product was still edible after 180 days.

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