Contents Index
Accompanying Notes
Table of Contents
J. HORNE AND K. BIRNIE
MINISTRY OF TECHNOLOGY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 37 (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.
Describes the appearance, life history, fishery, live storage and transport of eels, and killing, freezing, smoking and canning of eels and production of jellied eels as practised about 1970. Figures for chemical composition are also included. It should be noted that the use of wooden speats for smoking is not compatible with modern hygiene requirements and current controls regulating live storage and transport, and the killing of farmed eels should be consulted.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
Scientific name
General description
Life History
Fishing methods and gear
Live storage and transport
Killing and cleaning
Freezing and cold storage
Smoked eels
Smoked eels for canning
Jellied eels
Jellied eels for canning
Chemical composition of eels
Contents Index