Fish: quality management of seafood - seafood production chain
7 important questions on Fish: quality management of seafood - seafood production chain
What are quality advantages of farmed fish?
- Product quality consistency
- capture is less stressful
- on-shelf availability is higher
- traceability of product
- volume capability (you choose how much is produced)
- allows diet and husbandry manipulation
- color and flavour change
- for specific health products
- year round availability
Chain of custody (CoC) of seafood quality
nondisputable business to business arrangement (onbetwistbaar)
- legal comliance: regulation of illegal practices
- IUU = illegal unreported and unregulated
- CITES (endangered species preservation)
- Food safety
- HACCP, ISO-9000, toxic compound threshold
What are ASC and MSC?
MSC = (marine stewardship council) a label for responsible captured marine fish
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In seafood, there is open competition, what are differences?
sensory quality differences
some fish are produced organically
What is the handling process for fish?
- On board handling
- sorting
- quick preservation
- gutting of the fish
- removal of intestines
- must be good! Better cleaned fish stay fresh longer
- cooling
- put on ice in boxes
- ice must surround the fish
- water should leak out
What should be done to keep fish fresh?
- It must be cooled below 0 degrees as soon as possible
- whole or gutted, should be processed quickly
- fast delivery from ocean to plate
What are the advantages of aquaculture, (concerning freshness?)
- Day fresh delivery to process station
- less fish suffering -> less stress
The question on the page originate from the summary of the following study material:
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