Contents Index
Accompanying Notes
Table of Contents
By J. C. EARLY and R. MALTON
MINISTRY OF AGRICULTURE, FISHERIES AND FOOD
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 42 (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.
Written in the context of white fish, it briefly describes spoilage, the shelf life of chilled fish, the storage life of frozen fish and thawing. Gives advice to users and buyers of fish on selection and correct handling and notes that supplies of fresh and frozen fish are available to meet most needs. Emphasises the importance of good quality raw material and explains what 'stinkers' and 'slinks' are (also see accompanying notes to Advisory Note 15). The information on sources of supply is out of date. Currently, most white fish is landed in Scotland and imported products account for a high proportion of consumption. Readers interested in current market information should consult Seafish Marketing, Edinburgh, EH7 4HG.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
Why fish go bad
Shelf life of chilled fish
Partial freezing and slow
freezing
Wet fish supplies
Distribution of wet fish
Frozen fish
Storage life of frozen fish
Frozen fish supplies
Thawing frozen fish
Stinkers, slinks and others
Contents Index