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Fish In Cook-Freeze System of Catering
This report is concerned with the development of fish dishes for the cook/freeze system of catering. The development work was carried out by the White fish Authority, in conjunction with the University of Leeds Catering Research Unit who were principally responsible for much of the original development of the cook/freeze system for institutional caterers. Twelve fish recipes, suitable for institutional catering, were modified or adapted to the system and some of them were subjected to acceptability tests in schools and hospitals. The results show that fish dishes, including fish which is coated in batter and fried, can be successfully incorporated in a cook/freeze catering system, with no impairment in quality or acceptability. 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. -
Self-Assessment Questions (SAQs)
Self-Assessment Questions (SAQs) -
Form L1 Sea Fish
Levy return form -
Seafish Annual Plan 2023-2024
The Seafish Annual Plan for 2023-2024 outlines our priorities, goals and work programme for the year. -
Online Elementary Food Hygiene Segment Nine: Allergens
This is the ninth segment of the written learning materials for the Elementary Food Hygiene (online) training programme. -
Board minutes - 6 December 2017
Seafish Board minutes -
Board Minutes - 23 March 2023
Minutes from the Seafish Board meeting on 23 March 2023. -
Seafish Annual Plan 2024-2025
The Seafish Annual Plan for 2024-2025 outlines our priorities, goals and work programme for the year. -
South West Advisory Committee (SWACC) Minutes - June 2023
Minutes from Seafish South West Advisory Committee (SSWAC) meeting held on 5 June 2023. -
'Plate Sized' Farmed Turbot in Five Restaurants at the 1976 Argyle Seafood Festival
Farmed turbot weighing approximately 500-550g each were served at five restaurants, during the Argyll Seafood Festival in early July 1976, and were also displayed wet at the gala at Crinan. The trial confirmed that this is the optimum size for serving farmed turbot as a plat-size single portion, as they were well received by the management of the restaurants, the chefs and customers alike. Larger fish, about 900g in weight and suitable for serving two portions, were not so well received, as they were not so easy to handle in the kitchen. 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.