Seafood Quality
We provide training courses in the assessment of seafood quality and we have an open learning module covering quality maintenance. Our training DVD Care of the Catch was developed for fishermen’s training in the 1990s but is still valid today.
Seafood Quality Assessment (SQA) Training Courses
Introductory SQA
A short taught course designed to introduce the theory of seafood quality assessment and the two main schemes in use in the UK – Quality Index Method (QIM) and the various TORRY Assessment Schemes.
The Introductory training course consists of 1˝ Hrs of theory followed by 2˝ Hrs of practical assessments. Participants have the opportunity to closely examine and assess up to 5 different grades of Roundfish and 5 different grades of Flatfish during the practical.
There is a Cooked Schemes version of the introductory course designed for those who routinely assess fillets and portions, frozen seafood and seafood meals. In these instances the ability to assess the quality of the fish using the appropriate TORRY cooked schemes is more important than the assessment of whole fish quality. The theory session for this course has been modified to reflect this, while the practical session is very different from the wholefish programme.
Whether it is Introductory SQA (Wholefish) or Introductory SQA (Cooked Schemes) courses you take, the Introductory programme is an important first step in developing seafood quality assessment skills.
Advanced SQA
A one week long training programme combining the Introductory programme with additional theory sessions and three full days of practical assessments. This training programme is for managers, supervisors and those with a significant quality assessment responsibility.
• Both QIM and TORRY are addressed;
• Wholefish and cooked schemes are covered in detail;
• Roundfish, flatfish and oil-rich fish are assessed;
Completion of this programme will enable individuals to develop their own expertise further and provide them with understanding and skills to pass on to others.
The Advanced SQA Certificate is an essential qualification for seafood quality assessment trainers.
Intermediate SQA
A one day, practical only training course for those that have already taken a theory course (Introductory or Advanced) and who want to:
• Add new assessment schemes/species to their ability to assess quality;
• Refresh their existing skill set as a form of CPD.
Bespoke Courses
Variations around the three courses above are possible, particularly if participants wish to focus on different species or add additional practical sessions. For example, combining the Introductory and Intermediate programmes to produce a 2 day programme of which 1˝ hrs is theory and the rest practical assessments.
More information – on the Seafood Training Academy Website
Introductory SQA
Advanced SQA
Leaflet Download
For further information contact:
Seafish Training and Accreditation Team
T: 01472 252 302 E: training@seafish.co.uk
Alternatively, to arrange a course contact your local Approved Training Provider (Click here for ATP contact details)
Quality Index Method
To promote trade in seafood throughout Europe, scientists at Scandinavian fishery institutes have introduced the Quality Index Method (QIM) as a common industry standard for the assessment of fish quality.
The QIM will reward those striving to provide a quality product which, in turn, will allow more effective marketing, particularly through remote buying at ports.
Note: QIM can only be used to assess the quality of whole, chilled fish.
TORRY system
Knowledge of the Torry Taste Panel System and the Torry Freshness Scoring System will ensure that you can confidently and accurately identify the quality of fish through sensory evaluation. This in turn will help you deal with queries from customers and suppliers.
Still very widely used in the seafood industry, the strength of the TORRY schemes rest with their ease of use and the existence of both whole chilled fish and cooked fish schemes for each species covered.
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