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This
2 day training course consists of focused theory and 'hands on'
practical sessions, delivered by Seafish approved trainers. The
course is ideally suited to seafood technologists, technical and
QA staff, fishmongers, suppliers, retailers and the food service
sector. Delegates will become competent in using the most effective
and latest fish quality assessment methods and learn about simple
fish filleting techniques.
The
course covers the indispensible quality assessment schemes - TORRY
and QIM methods, and delegates will learn about assessing the quality
of raw and cooked fish. The programme will help provide delegates
with the skill to confidently assess the quality of key fish species
and the opportunity to practice two methods of simple fish filleting
to produce single fillets and cutlets.
Course
content
-
Fundamental Fish Quality Assessment Theory
- TORRY
and QIM Schemes
- Raw
and Cooked Schemes
- Whole
Fish/ Fish Products Assessment
- Individual
and Group Fish Assessment
- Fish
Filleting Techniques
- Blind-Scoring
Cooked Fish
- Discussion,
Problem-solving and Support
"Assessing
the organoleptic quality of fish is critical for fishmongers and
companies who wish to supply their customers with fresh, delicious
fish. This course will give delegates a superior knowledge of the
key principles of fish quality assessment and the skill to use TORRY
and QIM schemes as indicators of fish freshness." - Lee
Cooper, Seafish
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