Seafood Quality Information
INDUSTRY AND RESEARCH LINKS
Assessment and Management of Seafood Safety and Quality (by H. Huss, L. Ababouch and L. Gram), FAO Fisheries Technical Paper 444 (2003) - FAO
Assurance of Seafood Quality - FAO
Consumers want to know: How fresh is "fresh"? (Lisa Duchene, 2004) - Seafood Business
A Food Service Guide to Seafood Quality - ASMI
Freshness, Quality and Safety in Seafoods, Paw Dalgaard* 16 p. - Flair-Flow Europe
Quality and Quality Changes in Fresh Fish (by H. Huss) - FAO
Quality Control and Quality Assurance for Seafood* 182 p. - Oregon State U.
Seafood Product Quality Code* (2000) 114 p. - Southeastern Fisheries Assn.
Seafood Quality and Technical Resources - ASMI
Seafood Quality Guidelines - California Seafood Council
Seafood Sensory Information
Total Quality Assurance Links
US Product Specification for Nonstandardized Products* (1989) 7 p. - USDC/NMFS
US Standards for Grades of Fishery Products - USDC/NMFS
Why Seafood Spoils
SPECIES LINKS
Dungeness Crab - premium quality specifications - ASMI
Halibut - Halibut quality: chilled seawater storage of dressed and round fish* 10 p. - Alaska Sea Grant
Salmon - Alaska salmon quality specifications and grades, fresh and frozen - ASMI
Salmon - Recommended salmon quality guidelines for fishing, tendering & processing operations - ASMI
Salmon - Salmon quality: the effects of delayed chilling* 11 p. - Alaska Sea Grant
Salmon - Salmon quality: the effects of elevated refrigerated seawater chilling temperatures* 15 p. - Alaska Sea Grant
Salmon - Salmon quality: the effects of ice and chilled seawater storage* 20 p. - Alaska Sea Grant
Salmon - Texture quality in farmed - CIFST
Species Information
Shrimp, Inspectors' Guidelines for Grading Fresh or Frozen* (1993) 28 p. - NMFS
Tuna - green tint - J. Wekell, NMFS
* Acrobat Reader required
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Updated: 05/01/09 Update Log |
Pamela D. Tom, SeafoodNIC Director Sea Grant Extension Program |
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