The Library Guide

4 Schools


Library Guides are webpages dedicated to providing information and guidance on a single topic, or to a single user group. This Library Guide was developed in 2009 to address some of the needs of schools delivering the Food Technology GCSE in 2010 This Library Guide will shortly (by March 2017) be updated to support the OCR Food Preparation and Nutrition GCSE Qualification

Missing Links? - report to Presentations DVDs and Videos Documents Information leaflets

GCSE Food Technology

Main topics

  • chilling
  • freezing and defrosting
  • fish as an ingredient
  • preparation
  • reheating and cooking
  • control checks

Information leaflets Documents DVDs and Videos Presentations


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).

Torry Advisory note on freezing - Quick freezing fish : Frozen at Sea Fish

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.

Nutritional content of seafood species -water, fat, protein, carbohydrate content of many species in an excel spreadsheet- McCance & Windows Data

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


Control checks

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.

Raw Materials Intake - training materials. 2 presentations and coaching notes on checks for raw materials intake into seafood factory can be found on the primary processing webpage.

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