Fish quality
Posted: 19 Jun 2016, 09:51
Sydney Fish Markets have some comprehensive documents available on handling seafood and judging quality.
Seafood handling guidelines contain information about fish, molluscs and crustaceans such as temperature/storage life, Sashimi handling, grading, biological hazards (such as Tetrodotoxin, Ciguatoxin, Paralytic ShellfishPoison, diarrhetic Shellfish Poison, Cyanobacterial toxins, Scrombotoxin, Saxitoxin or Scaritoxin, most of which I've never heard about) etc. In othr words, there may be something in there for everyone.
The other document relates to fish quality in storage and has photos showing changes over time (e.g. to eyes, gills, mucus, abdomen and cut surfaces). In other words, of more use to fish buyers than those who catch their own.
There is also a link to Android or iPhone apps.
http://www.sydneyfishmarket.com.au/seaf ... lity-index
Seafood handling guidelines contain information about fish, molluscs and crustaceans such as temperature/storage life, Sashimi handling, grading, biological hazards (such as Tetrodotoxin, Ciguatoxin, Paralytic ShellfishPoison, diarrhetic Shellfish Poison, Cyanobacterial toxins, Scrombotoxin, Saxitoxin or Scaritoxin, most of which I've never heard about) etc. In othr words, there may be something in there for everyone.
The other document relates to fish quality in storage and has photos showing changes over time (e.g. to eyes, gills, mucus, abdomen and cut surfaces). In other words, of more use to fish buyers than those who catch their own.
There is also a link to Android or iPhone apps.
http://www.sydneyfishmarket.com.au/seaf ... lity-index