Contents Index
Accompanying Notes
Table of Contents
By J. C. EARLY
MINISTRY OF TECHNOLOGY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 29
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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 fishery briefly. In 1998, about 28,600 tonnes were landed in the UK, worth £56.8 million. Advises on handling the catch, cooking, peeling, chilling, freezing and cold storage. Summarises assessment of quality by appearance, odour and taste, and summarises good processing practice. Advocates freezing of the tails in the shell to aid the efficiency of peeling. It should be noted that respiratory disease has been attributed to the aerosol formed during extraction of the meat from the shell by compressed air or water jets but automatic peeling machines with adequate output have been developed. Measurements are given in British units; Note 40 gives conversion factors to SI units.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
The fishery
Handling the catch
Boiling
Composition of cooked flesh
Assessment of quality
Extracting the meats
Freezing unshelled tails
Freezing shelled meats
A summary guide to good
processing
Contents Index