Table of Contents
MINISTRY OF TECHNOLOGY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 14 (Revised)
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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 0°C. 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).
How to recognise good quality smoked fish
How to look after smoked fish
How to look after frozen smoked fish