Contents Index

Smoked Fish Recommended Practice for Retailers













Accompanying Notes
Table of Contents


MINISTRY OF TECHNOLOGY

TORRY RESEARCH STATION

TORRY ADVISORY NOTE No. 14 (Revised)

Crown copyright material is reproduced with the permission of the Controller of Her Majesty's Stationery Office.

This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.


Accompanying Notes


Advises on the handling and display of smoked white fish and fatty fish in shops. Explains how to recognise good quality, and how to look after the fish in the shop. A table gives a guide to the storage life after processing of smoked fish products at room temperature and at 0C. It should be noted in respect of the practice described in the Note, 'Some frozen fish products may be deliberately allowed to thaw out while being delivered to the retailer', that it is illegal to offer for sale described as 'fresh' (i.e. unfrozen), fish that has been frozen and thawed. This Note should be read in conjunction with Notes 1, 12 and 86.

(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).


Table of Contents


Introduction
How to recognise good quality smoked fish
How to look after smoked fish
How to look after frozen smoked fish


Contents Index