Publications

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Publications & Reports

Publication InformationRelease DateFile Type

Blue Whiting Research Group Discussion on Canned Fillets

Epsom

It is intended to publish an overall report which will include information about the fish used to manufacture the canned blue whiting samples for the market research test and a summary of the results obtained. In the meantime, however, the consultant’s report of the research is reproduced in full. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish.

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Comparison of Mixed Blue Whiting Fish Fingers with Fish Fingers Manufactured from Cod and Mixed Hake

Epsom

Blue Whiting is being considered as an available, producible white fish for fish fingers, either coated on its own, or in a mixture with one or more species. To confirm its emerging acceptability, the White fish Authority commissioned hall tests to rate two types of Blue Whiting mince fish fingers against cod mince fish fingers and hake mince fish fingers. The two types of Blue Whiting fish fingers were made from either frozen-at-sea Blue Whiting, or from fish that was landed wet. Production methods for all four types of fish fingers used in the tests were similar as possible; all the fish fingers were made on the same line in the same factory. Following are the results of four sub-tests and a subsequent overall preference test of Blue Whiting (frozen-at-sea) versus Blue Whiting (landed wet), conducted over a period of six days. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish.

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Acceptability Trials with Composite Fillet Portions of Blue Whiting in Fred Fish Outlets in NW England

M. Urch

Previous trials in the fish frying trade conducted by the Market Development Unit of the White Fish Authority (WFA) with frozen block fillets of blue whiting (Refs 1, 2 and 3) have shown that although the eating quality of the fish was found to be acceptable by customers in the 30 or so outlets which participated in the trials, the major barrier to further sales was the difficulty in obtaining block fillets of a suitable size. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish.

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Handling and Holding Practices in the Production of Fresh Fish & Their Effect on Quality

M. Myers

This report is the result of a study, sponsored within the 1982/83 MAFF research commission, of commercial practices of handling and holding fresh fish destined for human consumption, and the effect of those practices on quality.

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Recent Developments in Japanese Oyster Culture Industry

Not known

This report describes recent developments and changes in the Japanese oyster industry which have occurred over the last decade. The last full review of the Japanese oyster industry was published in 1950 (Cahn 1950). A description of the Hiroshima oyster culture system was published by Korringa (1976) from observations he made during 1971 to 1973. This report attempts to describe the more recent and future trends of the industry. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish.

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