Seafood Quality Assessment

Student EHOs from Leeds Metropolitan University visited Seafish in Hull for an introduction to fish quality assessment. As part of the day they attended lectures on the theory of quality assessment, visited Fishgate Fish Market and participated in practical sessions to evaluate the quality of carefully aged samples of Cod, Mackerel and Plaice.

Student EHOs attend Fish Quality Assessment training at Seafish House, Hull.

The Course Leader's View

The fish inspection course was very informative regarding the role of the Sea Fish Industry Authority and the procedure for objective assessment of fish. It was particularly beneficial to see fish at the various stages of spoilage so that they could be compared side by side; actually using the scoring systems promoted good understanding by the students. Students were made aware of the seafood academy which is an excellent resource for independent learning in the identification of fish species and many aspects of the fishing industry; accessing the site will reinforce the knowledge gained from the course. The hospitality provided by Seafish throughout the training day was excellent, especially considering the large size of the group. Many thanks to all who participated.

Catherine Gairn
Course Leader BSc (Hons) Public Health-Environmental Health
Faculty of Health, LMU

May 2007

 

 

Ivan Bartolo of Seafish demonstrates the Business to Business website.
The colour, slime and odour of the gills is very indicative of quality and remaining shelf life.There is no other way of assessing the odour of fish gills
Adrian Barratt  demonstrates fish quality assessment
For a breakdown of the course content click here