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Utilization and Processing of Live and Chilled Freshwater Fish

Year of publication 1976

Product type Document

Edition 1

Language English

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    This document provides a brief review of the inland fisheries situation in Europe followed by the consideration of freshwater fish as raw material for processing. The document also reviews the equipment used in freshwater fish processing, taking into account the different processing methods such as chilling, preserving, smoking and fish silage production. Information on different forms of packaging and labelling requirements is also provided. Finally, the requirements for fish processing plan ts, hygiene and sanitary regulations, location of premises, cleaning and disinfection, water quality, public health hazards (with particular reference to the European Union regulations) and fish quality criteria are discussed.
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