Table of Contents
By R. McLAY
MINISTRY OF TECHNOLOGY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 44
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.
Describes how to handle fatty fish correctly from catching to preparation for canning. Advises on chilling in ice or refrigerated sea water, freezing, storing and thawing the catch. The importance of proper chilling and freezing is emphasised in respect of the quality and safety of the product. In addition to the other Notes referred to in the text, Notes 66, 72, 73, 75 and 93 are also relevant.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Why chilling or freezing is necessary
Chilling the catch
Freezing the catch