Guides - Principles of Shellfish, Non-Marine Finfish and other Marine Food Products,
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This Study Guide has been set up for students and apprentices who want
an introduction to the knowledge and understanding needed
by the Level 3 occupational unit -
Principles of Shellfish, Non-Marine Finfish and other Marine Food
Products Product Knowledge.
is also suitable for anyone interested in shellfish, non-marine
finfish and the various other edible food products that
come from the sea, their harvesting, preparation, trading,
sales and consumption. We hope that this study guide (developed
for Lee Cooper of Seafish by Adam Whittle) will be of
interest to retailers, managers, students and others.
feedback or suggest additional content please email the
learner worksheets have been developed for apprenticeship
providers and assessors to use as model answers. They
can be made available upon request.
worksheet [to be updated] can be used to guide your
studies of a particular species. Your assessor will explain
how many species you will need to study to complete your
Principles unit supported by this Study Guide is a substantial
unit worth 5 credits in a vocational qualification or apprenticeship.
It is a level 3 unit and to complete it would take a minimum
of 25 hours of guided learning.
hope you enjoy the journey as you explore marine food product
all of the resources needed to complete a study of one or
more species of shellfish, non-marine finfish and marine
products caught in European waters and/ or sold in the UK
retail market, can be found on the internet using the links
have tried to select links that are stable, likely to be
kept up to date by their owners and appropriate to your
studies. However, as they are out of our direct control
we cannot be held responsible for the content that the links
lead to. We have tried to provide multiple expert sources
for each topic so that you can weigh the evidence yourself.
you have any concerns over the content or discover broken
links or out of date information then please email firstname.lastname@example.org
Torry Advisory Notes
- a series of 80+ booklets developed in the 1960s and 70s
but still of great interest today. This FAO
Saved Search should take you to the list of 80+ TANs.
If it does not then websearch FAO Torry Advisory Note.
1 :Understand the range of marine finfish species and principles
of harvesting and stocks
the different types and names of shellfish, non-marine fish
and marine products harvested around the UK and how this
Explain the range of commercial species that are commonly
defined as shellfish, non-marine finfish and marine products
including alternative legally acceptable or approved commercial
the types and names of shellfish, non-marine fish and marine
products commonly sold in the UK.
M&J Seafood – The Fish
Book (See Salmon, trout and freshwater/ Shellfish)
1.4 Explain the current general state of stocks for shellfish,
non-marine finfish and marine food product and species-specific
issues including quotas, sustainability and the environmental
impact of harvesting/aquaculture methods.
Describe the current state of European stocks, including
how much are harvested each year. Explain the sustainability
and the impact on the environment of different harvest methods.
Controls of wild and farmed harvest for shellfish and non-marine
finfish are typically controlled by licensed entry and a
minimum landing size allowing wild stocks to reach a breeding
age before harvest. As farmed stocks are produced in controlled
conditions and driven by market demands farm sites and sizes
are licenced and monitored rather than be controlled by
a quota system.
2.2 Describe the impact of seasonal variations and adverse
weather conditions on a specific product availability, condition,
quality and typical price
How do seasonal variations and bad weather impact availability,
condition, quality and price of shellfish, non-marine finfish
and marine food products?
Weather and holiday periods such as Christmas, Chinese New
Year and Easter cause significant variations in price and
availability. If boats can’t harvest and land products due
to bad weather, this will limit availability and lead to
high market prices. Larger companies will try and limit
these price variations by agreeing supply contracts which
is often the case for large retailers and large farming
companies supplying salmon. This is not as easy for smaller
companies or other wild harvest products available in smaller
quanities. Marine Conservation Society – buying seasonal fish
2.3 Clarify the range of shellfish, non-marine finfish
and marine food products available including different packaging
systems and processing methods such as MAP, Vac-Pack, smoking,
Describe a typical range of shellfish, non-marine finfish
and marine food products sold in UK retailers, including
different processing and packaging methods such as Modified
Atmosphere Packaging (MAP), vacuum packaging, smoked, marinated,
and dried products. Waitrose Fish Range
2.4 Describe where to find up to date information on shellfish,
non-marine finfish and marine food products for use by seafood
retailers, wholesalers and consumers.
Where would you find up to date information on marine fish
for use by wholesale, retail and consumers?
Company specific training materials; Industry specific training
schools and centres, Non departmental government bodies,
online encyclopaedia, online video resources.
3 Understand the principles of taste, flavour, nutrition
of shellfish, non-marine finfish and marine food products
and food safety issues
Understand how to describe taste, flavour, nutritional benefits
and food safety issues of shellfish, non-marine finfish
and marine food products.
3 : 3 Understand the principles of taste, flavour, nutrition
of marine finfish and food safety issues
how to describe taste, flavour, nutritional benefits and
food safety issues of marine fish.
3.1 Taste and texture attributes of chilled, frozen and
defrosted fish and how these are perceived by customers
- Describe taste and texture of typical UK chilled, frozen
and defrosted marine fish. How do these attributes affects
The fish quality assessment and quality indicators that
apply to marine finfish/finfish products, and the limitations
of shelf-life and best before dates
- Explain how can you use your senses to assess fish quality?
Explain how different quality indicators of marine fish
change as quality reduces and the limitations of shelf life
and best before dates.
study guide will be updated from time to time and new resources
are added and older out of date sources replaced. We appreciate
and welcome any feedback and suggestions for additional content
you may have.