Table of Contents
J. J. WATERMAN
MINISTRY OF AGRICULTURE, FISHERIES AND FOOD
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 67
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Provides background and general information with illustrations and tables on haddock, including local, common, scientific and foreign names, distinguishing features, distribution, life history, length and weight, chemical composition, stowage rates, yields, intrinsic quality, processing factors, typical smoked products, discoloration, storage life of chilled and frozen fish. Over the years abundance of fish and access to deep sea fishing grounds has changed substantially. Haddock landings in the UK have decreased from 181,100 tonnes in 1971 to 70,700 tonnes in 1998, whilst the value of the catch has risen from £17.3 million to £56.5 million respectively. The use of wood is not compatible with the hygiene requirements of the current food legislation, and it should also be consulted concerning colours used as additives and the information required on the product label about the ingredients. In addition to Note 31 referred to specifically in the text, other Notes relevant to the handling, processing and preservation of haddock are 3, 9, 15, 25, 27, 28, 34, 50, 52, 53, 61, 62, 76, 79, 88 and 96.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).