Some notes on fish handling and processing

Some notes on fish handling and processing

Descripción

Released in 1971, this Note provides a picture of the industry and summarises the main ways in which fish was handled, processed and distributed in Britain, both at sea and onshore, at that time. It was written principally for those concerned with industrial training to provide a basic guide to good practice in fish handling and processing. The topics outlined include the main activities of the industry, the handling of chilled wet fish, frozen fish, dried and salted fish, smoked fish, canned fish, shellfish, thawing, and the manufacture of fish meal. Previous Notes in the series relevant to these topics are referenced. Details have changed in the meantime, such as reduced availability of fishery resources, the increase in farmed fish and shellfish production, and the principal ports, e.g. Peterhead, Aberdeen and Fraserburgh topped the list in 1998 in terms of value of landings. But, it must be emphasised that the main messages spelling out the good practices required to provide t he best quality products in the sectors described in the Note have not changed.