Improving quality
Seafood is a valuable product but it is highly perishable and needs to be handled properly throughout all stages of the distribution chain to ensure it reaches the consumer in the best condition.
Time, temperature control and good manufacturing practice (GMP) are essential to help keep seafood as fresh as possible, for as long as possible.
We work closely with all sectors of the industry to maintain consistently high standards.
A selection of useful sources of further information
include:
Seafish publications on Good Manufacturing Practice
(GMP)
- GMP Guide to Live Crustacea Handling
- GMP guide for nephrops fishermen
- GMP Guide for demersal fishermen
- Live bivalves
workbook - A step-by-step guide to good live bivalve preparation
for the market
Seafish publications
- Seafood thawing
- Reducing discoloration of frozen at sea haddock
- Consumer perceptions of chilled vs frozen seafood
- Seafood sensory assessment schemes (Torry & QIM)
- Seafood freshness quality
- Options to improve quality on inshore vessels
- Innovative sensors to determine fish freshness
- Glazing
- Tubing of live prawns (nephrops)
- Sodium metabisulphite alternatives
For further information go to our publications page
Training
Training is the bedrock of any successful business. We have devised a suite of training materials relevant to seafood businesses
Legislation
Legislation affects seafood on many levels, through laws, rules, codes of practice and guidance