Contents Index

Handling and Processing Scad

Accompanying Notes
Table of Contents



Scad is a fish that can be caught by British vessels but is not yet fully exploited in the UK for human food. This note provides a brief description of the species and more detailed information on its quality, storage life and handling. Ways in which scad can be utilised in products for human consumption are discussed.

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Accompanying Notes

Provides general background notes on scad (Trachurus trachurus), including common, scientific and foreign names, distinguishing features, geographical distribution and migration. Gives information on length and weight, chemical composition, variation in fat content, handling at sea and onshore, grading, hand and machine processing, skinning, dealing with the scutes, chilling, freezing and cold storage, minced fish, brining, cold and hot smoking, canning, yields and shelf lives. Other potential products are discussed briefly. Machines are now available for removing the scutes. Note 82 is also relevant.

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

Table of Contents

Scientific names
Common names
Distinguishing features
Geographical distribution
Length and weight
Handling and storing wet fish
Hand and machine processing
Freezing and cold storage
Other products

Contents Index