Handling fish correctly to improve quality

Research carried out in Norway by Nofima points to the fact that fish which is bled, cooled and stored correctly can keep for at least 24 hours before being gutted and still maintain good quality. How the fish is handled during and immediately after catching plays a decisive role in the quality of the product.

Fish is often gutted on board the fishing vessels in order to maintain a high quality. If the fish is left too long before it is gutted, it can lead to quality defects such as belly bursting, discolouration and bad smell.



However, in order to utilise more of the by-products it is advantageous if the fish is gutted on land. But on occasions the fish industry experience that they receive more fish than they can deal with if the fish needs to be gutted on land. Consequently, it will be very useful for them if the fish which arrives in the afternoon can be stored ungutted until the following day. Read more ...

This blog is written by Martin Little, The Aquaculturists, published and supported by the International Aquafeed Magazine from Perendale Publishers