The Library Guide
GCSE Food Technology Main topics
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
Preparation 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
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