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Category: Fish Meat Quality

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Brill, Halibut and Turbot: A Guide to Handling and Quality
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of brill,...
Mackerel: A Guide to Handling and Quality
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of mackerel,...
Prawn, Langoustine: A Guide to Handling and Quality
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of Dublin...
Megrim and Witch: A Guide to Handling and Quality
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of megrim...
Brown Crab: A Guide to Handling and Quality
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of crabs,...
European Lobster: A Guide to Handling and Quality
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of lobster,...
Effect of Stocking Large Channel Catfish in a Biofloc Technology Production System
The stocking rate of channel catfish in aquaculture can affect production, but what effect does it have on the development of off-flavours in fish flesh?...
Harvest and Post-Harvest Handling Practices Influence Fish Welfare and Product Quality
The positive impact on fish quality of humane harvesting practices means that increased fish welfare provides strong benefits to the consumer, write Barbara...

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