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Topic Page is a guide to training courses in quality
assessment of fish and shellfish.
is key. As Skipper George said in Seafish's care of the
catch video "It's a waste of time going to sea unless you do
was right, and not just about the care
of the catch onboard fishing vessels, but throughout the fish
and shellfish chain. Fish is a highly perishable food product and
we must all be aware of this. Quality managers in manufacturing
often say that if you cannot measure it you cannot manage it. The
same is true of fish quality, and sadly in our industry there is
a lack of individuals who can objectively and quantitatively measure
the quality of fish.
and the Seafood Training Academy are doing what we can to bring
quality assessment to the attention of fish processors, mongers
are training courses available at Introductory, Intermediate and
quality assessment webpage
- usually delivered to a team from a single business. Good for general
awareness of quality assessment methods. There is a cooked scheme
version of this course for fish friers and chefs.
- a five day training programme for people who are serious about
their ability to assess the quality of fish.
- a practical only course for those that have taken either the Introductory
or Advanced courses.
training and a vocationally related qualification (VRQ)
in quality assessment are also available.
explaining more about these courses
Advanced Quality Assessment, Peterhead and Grimsby, February 2017.
Dates will be announced as soon as we have finalised the venues
for each of these courses. The courses can only go ahead once
we have secured enough bookings so please contact email@example.com
to find out more or to express your interest in a course.
Here for more information on the next course(s).
to quality etc
have some excellent guides to the sustainability of fish on their
website and also through the RASS
database maintained by Seafish.
have a series of good quality guides that you can download - click