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Category: Food Safety

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Top Tips for Preventing Fish Spoilage During Handlling
Fishing doesn’t just end with capturing the fish. Once the fish is sorted and stored on the boat, it is then taken back to shore where it is either processed,...
Exopolymers in Aquaculture Hatcheries: An Overlooked Factor in Hygiene and Feed Quality
Transparent exopolymers (TEPs) or Extracellular Polymeric Substances (EPS) are exudates of aquatic organisms that generally elude detection by traditional...
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?...
A Guide to Smoke-Drying Fish in Africa
As many documents now point towards the creation of Chorkor smoking kilns for smoking fish, Adrian Piers, Agriculture, Fisheries and Aquaculture Consulting,...
A Guide to Smoking for Fish Preservation
For many fishermen and fish farmers, especially in Africa, smoking fish is one of the most important and efficient ways of preserving fish when refrigeration...
Assessment and Management of Seafood Safety and Quality - Current Practices and Emerging Issues
This FAO technical paper compiles the state of knowledge on seafood safety and quality with the aim to provide a succinct yet comprehensive resource book...
Potential for Understanding Anti-bacterial Resistance
Biologists could gain a deeper understanding about how species have evolved – and even find ways to address antibiotic resistance – using tools that...

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