Contents Index
Accompanying Notes
Table of Contents
MINISTRY OF AGRICULTURE, FISHERIES AND FOOD
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 12 (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.
Advises on the display and storage of both wet and frozen fish in retail shops, and on the design and proper use of chill cabinets and frozen food cabinets. Emphasises the need to use ice on wet fish displays, and the importance of following a code of practice for handling frozen foods. The survey of retail frozen food cabintes referred to in the text was carried out in 1971. References to 'wet' and 'fresh' fish are both used simply in the context of fish that have not been frozen. This Note should be read in conjunction with Notes 1, 14, 32 and 86.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
Chilled fish display
Smoked fish
Frozen fish products
Contents Index