GCSE Food Technology
Open learning module - the chilled fish chain (written prior to 1990, but still a fair description of the processes etc)
Torry Advisory Note on chilled prepacked fish - available here
Powerpoint presentation on chilling - simple presentations on primary processing - available in the seafood science gallery.
Seafish Technical Report (SR598) on Thawing - addresses chilling issues - available here as a pdf
Freezing and defrosting
Open learning module - the frozen fish chain (written prior to 1990, but still a fair description of the processes etc).
Powerpoint presentations on freezing - several presentations on secondary processing - available in the seafood science gallery
Seafish Technical Report (SR598) on Thawing - addresses freezing issues - available here as a pdf
Fish as an ingredient
A Guide to Seafood - one of the key Galleries on the Seafood Academy site, it has content on species, recipes, sources etc.
FAO report - yield and nutritional value - very basic but useful
Demonstrations of filleting and hand processing techniques - see the DVD Library on this site.
See also demonstration videos on the Billingsgate Seafood Training School site.
Reheating and cooking
A cooking guide for consumers is in preparation
Codex Alimentarius - International Code of Practice on Fish and Fishery Products - 156 pages of detailed guidance. Includes sections of freezing and chilled fish handling. The process flowcharts may be particularly useful. (pages 34, 55, 73, 82, 92 etc).
Seafood Quality - see the Quality Gallery on this site, also this quality briefing document provides a useful summary on quality issues, while this Sensory Schemes document illustrates the main quality assessment schemes in use.
Seafood retailer guidelines - This 45 page pdf is packed full of useful information, particularly towards the end where it covers quality, promotion, product knowledge and customer base.
General Seafood Information