The total production from marine fisheries is estimated to be about 552 164 tons. The Namibian catches not transshipped at sea lands in Lüderitz or Walvis Bay for processing and value addition.

Processing activities include filleting, canning, steaks, heading and gutting, fishmeal and fish oil production.

Hake is currently processed into the following products: fresh fish on ice in which the guts are removed and the fish is preserved on ice for airfreight overseas. Frozen retail packs, typically produced in 400-600 gram boxes sold directly to end-consumers through retail outlets such as supermarkets, freezer food stores and European distributors. Frozen catering packs, these are typically 5 to 10 kg of either frozen headed and gutted fish or frozen fillets (skin-on or skinless) and also fish mince, blocks, sausages, roes, loins, portions and wings.

Monk is processed into various product forms, the main products include skin-on/tail-on individually wrapped portions (IWP) or skin-off and tail-off IWP processed at sea and packed frozen into 10 kg boxes for the catering (food service industry) trade. A very small amount is processed into 200 gram retail packs of frozen boneless fillets, processed ashore for retail markets and the frozen fillets or de-boned tails sold in small volumes to exclusive restaurants.

Orange Roughy and Alfonsino are processed into large fillets or as bagged glazed smaller frozen skinless fillets for retail trade.

Horse mackerel is frozen at sea into block frozen 30 kg packs. These packs contain three 10 kg blocks of whole, round quick frozen horse mackerel. Otherwise processing involves sun-drying and fishmeal production. Pilchard is almost entirely canned.

Rock lobster is processed ashore and product forms include cooked and frozen whole lobster and tails and also uncooked frozen whole lobster and tails.

Tuna and large pelagics (swordfish, marlin, yellowfin tuna, bigeye tuna and shark) are gilled and gutted, then blast frozen at sea. Sharks are processed into gutted, headed and tailed trunks.

Cultured oyster and abalone are exported live and frozen.