Contents Index
Accompanying Notes
Table of Contents
By R. McLay
MINISTRY OF AGRICULTURE, FISHERIES AND FOOD
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 56
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.
Outlines the principles of marinating and details the manufacture of marinades of herring and shellfish, and spiced herring, with information on shelf life. The use of wooden containers is not compatible with the hygiene requirements of current food legislation. The food labelling regulations should be consulted concerning the information required on the product label about the ingredients and the appropriate durability of the product.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Contents Index