A Guide to the Manufacture of Marinaded Products

Summary

The pelagic resources of the UK are valued at about £70m. Of this, about 60% are disposed of as whole fish or chilled fillet form. Only abut 20% are sold in some form of added value product and of these about 1% are marinaded. There are opportunities to increase sales of herring particularly by marinading and this report reviews the process by which marinades are made, the raw material specification and the packaging techniques. 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.

Publication Reference No.

SR283

Publication date

01 March 1986