Documents | Seafish

Scottish Seafish Advisory Committee Minutes - September 2023

Minutes from Scottish Seafish Advisory Committee (SSAC) meeting held on 12 September 2023.

PDF 218.2 KB
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.

PDF 924.97 KB
UK Seafood Company Directory

A directory of UK seafood businesses attending the UK Pavilion at the Japan International Seafood and Technology Expo 2023.

PDF 2.09 MB
seaalliance_engagedorganisations_202006.pdf

PDF 384.45 KB
Self-Assessment Questions (SAQs)

Self-Assessment Questions (SAQs)

DOC 236.5 KB
Board Register of Members' Interests

Board register of members' interests up to December 2023.

PDF 185.86 KB
Form L1 Sea Fish

Levy return form

PDF 111.25 KB
Online Elementary Food Hygiene: Appendix and revision guide

This document provides a learner with a summary of the key points for the Elementary Food Hygiene (online) training programme.

PDF 230.15 KB
Reducing the depuration time of bivalve molluscs: assessing risk based reductions in depuration times

Bivalve molluscs harvested from ‘B’ classified areas which are to be delivered to market alive need to be ‘depurated’.

PDF 245.97 KB
Improvement of Selectivity of Trawl Codends

This report describes trials by Seafish Technology into the selective characteristics of codends of three different mesh sizes; these were, nominally, 100, 110 and 120mm. The work was undertaken for MAFF’s Chief Scientist’s Group under their project reference MF0601. The fishing trials were conducted on a chartered vessel MFV Heather Sprig, mainly in the Moray Firth, and targeting haddock, whiting and cod. The experiments used the covered codend technique and also measured essential gear performance parameters by use of a Scanmar package. Selection curves were calculated from the ratio of total fish caught against those only in the codend. Problems were encountered in two respects. First the numbers of cod caught were very low and little significance can be attributed to that data set. Secondly, very large numbers of small haddock and whiting were encountered and there is a need for some caution in interpreting the date because of this. The data have only been treated to a limited amount of analysis because the customer is expected to incorporate them into a general codend selectivity model 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.

PDF 1.51 MB
foodservice industry outstanding.pdf

PDF 65.8 KB
Online Elementary Food Hygiene Segment Six: Contamination

This is the sixth segment of the written learning materials for the Elementary Food Hygiene (online) training programme.

PDF 459.95 KB

Search results

Filter search results