BIM Seafood Handbook
description
Transcript of BIM Seafood Handbook
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TheSeafood
BIMHandbook
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The BIM Seafood HandbookAn ever increasing range of indigenous seafood, both wild and farmed, is available to the Irish
consumer. The BIM Seafood Handbook brings together expertise from a range of sources,
primarily in BIM, to meet information needs related to species identification, selection, storage,
display and general product knowledge. The handbook is intended as a set of guidelines for the
retail trade, especially for the induction of new personnel, but is also likely to find wider application
as a seafood sourcebook. While every effort has been made to ensure the accuracy of data
contained herein BIM cannot assume responsiblity for changes in legislation, resource availability,
seasonality or specification which may arise.
It is recommended that those seeking specific, more detailed, information on any topic, obtain
specialist input from the relevant authorities listed in the appendix.
AcknowledgementsThe BIM Seafood Handbook has been part-funded by the EU
under the Operational Programme for Fisheries 1994-1999.
Illustrations of species courtesy of the Sea Fish Industry Authority, U.K.
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BACKGROUNDTO THE IRISH
SEAFOODINDUSTRY1
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1 1BACKGROUND TO THE IRISH SEAFOOD INDUSTRY
IRISH SEAFOOD INDUSTRY
Irish seafoodindustryThe sea fishing and aquaculture industries are of particular significance to the
economic development of the coastal regions of Ireland. Total employment
in the sector is estimated at 15,800 made up of 6,300 fishermen, 2,600
in aquaculture, 4,900 in fish processing and 2,000 in ancillary trades.
In 1997, 325,000 tonnes of fish was produced by the fishing and
aquaculture sectors with a first sale value of 189 million.
The portsFishing industry centres are located all around the coast from Clogherhead
in Co. Louth to Greencastle in Co. Donegal. In demersal or white fish, cod,
haddock, whiting, hake, monkfish, plaice and soles are the most important
varieties. Of the oil-rich or pelagic fish, herring, mackerel and horse
mackerel are most important. Dublin Bay prawns, crabs, lobster, crawfish,
mussels and scallops are the most common shellfish. Salmon, rainbow trout,
mussels and oysters comprise the bulk of the aquaculture production.
As well as the larger ports, see Page 2,
there are small ports all around the coast where dedicated small boat
fishermen ply their traditional skills, fishing lobster, crawfish, crabs, oysters,
scallops and salmon on a seasonal basis. Landings from these boats,
although small in volume, are of high value and make an important input
to exports, the tourist and catering trades in their own localities and provide
the retail trade with fresh seasonal product.
1: IRISH SEAFOOD INDUSTRY
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BACKGROUND TO THE IRISH SEAFOOD INDUSTRYMAJOR IRISH FISHING PORTS
1 2
Major Irish fishing ports
IRISHSEA
ST. GEORGESCHANNEL
CELTIC SEA
ATLANTICOCEAN
NORTH CHANNEL
HOWTHMAIN SPECIES LANDED
DemersalShellfish
CLOGHERHEADMAIN SPECIES LANDED
DemersalShellfish
GREENCASTLECo.Donegal
MAIN SPECIES LANDEDDemersalShellfish
Salmon in season
BURTONPORTMAIN SPECIES LANDED
DemersalShellfish
Salmon in season
KILLYBEGSMAIN SPECIES LANDED
PelagicDemersal
ROSSAVEALMAIN SPECIES LANDED
PelagicDemersalShellfish
Salmon in season
DINGLEMAIN SPECIES LANDED
DemersalShellfish
Salmon in season
CASTLETOWNBEREMAIN SPECIES LANDED
PelagicDemersalShellfish
Salmon in season
UNION HALLMAIN SPECIES LANDED
DemersalShellfish
Salmon in season
DUNMORE EASTMAIN SPECIES LANDED
PelagicDemersalShellfish
Salmon in season
KILMORE QUAYMAIN SPECIES LANDED
DemersalShellfish
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1 3BACKGROUND TO THE IRISH SEAFOOD INDUSTRY
THE FLEET, AQUACULTURE
The fleetThe fishing fleet consists of approximately 2,100 vessels of all sizes.
The fleet includes one factory ship engaged in catching and freezing at
sea, mackerel, herring and horse mackerel. A fleet of vessels equipped with
refrigerated seawater tanks, mostly based in Killybegs, specializes in
the pelagic fisheries for herring, mackerel and horse mackerel. The rest of
the fleet (excluding the small boats) is mostly engaged in trawling or seining
for white fish and prawns. These latter vessels provide most of the raw
material for the retail trade. The renewal of the Irish white fish fleet from
1999 is likely to result in greater continuity of supplies as well as a greater
variety of quota and non quota fish including new deepwater species.
AquacultureAquaculture or fish farming is a rapidly growing sector within the fishing
industry. Salmon, trout (freshwater and seawater), mussels and oysters are
the most important crops. Experimental work is continuing on such species
as eels, turbot, halibut and abalone. Marine fish farming or mariculture is
mainly concentrated on the west coast in counties Donegal, Mayo, Galway,
Kerry and Cork. In these areas salmon, sea reared trout, oysters and
mussels (bottom and rope cultured) are the main crops.
On the East and South East coasts in locations such as Carlingford Lough
and Wexford and Waterford Harbours large volumes of mussels and oysters
are produced.
Fresh water aquaculture of rainbow trout is largely confined to the Leinster
and Munster regions.
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BACKGROUND TO THE IRISH SEAFOOD INDUSTRYMAJOR AQUACULTURE SITES
1 4
Major aquaculture sites
IRISHSEA
ST. GEORGESCHANNEL
CELTIC SEA
ATLANTICOCEAN
NORTH CHANNEL
LOUGH FOYLESPECIES
Bottom MusselsNative Oysters
LOUGH SWILLYSPECIESSalmon
Bottom MusselsPacific Oysters
MULROY BAYSPECIESSalmonScallops
Rope Mussels
SHEEPHAVEN BAYSPECIES
Pacific OystersClams
MANNIN BAYSPECIESSalmon
THE ROSSESSPECIES
Pacific OystersClams
GWEEBARR BAYLOUGHROS BAY
SPECIESPacific Oysters
DONEGAL BAYSPECIESSalmon
Pacific OystersRope Mussels
Clams
CLEW BAYSPECIES
Rope MusselsNative & Pacific Oysters
Sea TroutSalmon
SLIGO BAYSPECIES
Pacific OystersClamsBLACKSOD BAY
SPECIESNative Oysters
KILLARY HARBOURBALLYMAKILL BAY
SPECIESRope Mussels
Salmon
BERTRAGHBOY BAYSPECIESSalmon
KILKIERAN BAYLETTERMORE AREA
SPECIESNative Oysters
SalmonGALWAY BAY
SPECIESNative & Pacific Oysters
Rope Mussels
CORKHARBOUR
SPECIESNative & Pacific Oysters
SHANNON ESTUARYSPECIES
Pacific Oysters
TRALEE BAYSPECIES
Native Oysters
VALENTIA HARBOURSPECIES
Bottom MusselsScallops
DINGLE BAYSPECIES
Bottom Mussels
KENMARE BAYSPECIESSalmon
Rope MusselsBANTRY BAYSPECIES
Rope MusselsSalmonAbaloneScallops
DUNMANUSBAY
SPECIESRope MusselsSea Urchins
ROARINGWATER BAY
SPECIESRope MusselsPacific Oysters
Turbot
ROSSCARBERYBAY
SPECIESPacific Oysters
YOUGHALBAY
SPECIESBottom Mussels
WATERFORDESTUARY
SPECIESPacific OystersBottom Mussels WEXFORDHARBOUR
SPECIESBottom Mussels
CARLINGFORDLOUGHSPECIES
Bottom MusselsPacific Oysters
BANNOWBAY
SPECIESPacific Oysters
DUNGARVANBAY
SPECIESPacific Oysters
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1 5BACKGROUND TO THE IRISH SEAFOOD INDUSTRY
FRESHWATER SITES
Major freshwater sites
IRISHSEA
ST. GEORGESCHANNEL
CELTIC SEA
ATLANTICOCEAN
NORTH CHANNEL
ARKLOWSPECIES
Eel
CORRANDULLASPECIES
Arctic Charr
KILWORTHSPECIES
Rainbow Trout
GOATSBRIDGESPECIES
Rainbow Trout
RATHVILLYSPECIES
Rainbow Trout
ANNAMOESPECIES
Rainbow Trout
ENNISCORTHYSPECIES
Rainbow Trout
WOODENBRIDGESPECIES
Rainbow Trout
LICKEYBRIDGESPECIES
Arctic Charr
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BACKGROUND TO THE IRISH SEAFOOD INDUSTRYPROCESSING/CONSUMPTION
1 6
ProcessingThe processing sector provides direct employment for up to 4,900 people
in the coastal regions. As well as supplying the home market with fresh
fillets and portions, smoked salmon, shellfish and white fish products are
produced for home and export consumption. Large volumes of herring,
mackerel and horse mackerel are processed for markets in Europe, Asia
and Africa.
Fresh Irish fish is much sought after in neighbouring European countries
such as France, Spain, Germany, Great Britain and Belgium because of
its freshness and quality.
Total exports of Irish seafood exceeded 239 million in value in 1998.
ConsumptionConsumption of seafood is low in Ireland compared with other European
countries but has been growing steadily to a level of 8.5kg per person
per year in 1997. This increase has been due in part to promotions, the
greater availability of fresh fish daily, the health attributes of fish and the
expanding range of consumer-ready products. The Irish retail market was
estimated to be worth in excess of 80 million in 1998 at retail selling prices.
The demand for fresh fish and shellfish is, also, buoyant in the catering
sector.
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KNOWYOUR
SEAFOOD2
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Fish are broadly classified as FINFISH and SHELLFISH.
FinfishFinfish are divided into white fish and oil-rich fish.
White FishWhite fish are sometimes referred to as lean fish because all the
oils are contained in the liver, which is removed during gutting.
White fish are further sub-divided into:
Round White FishExamples include cod, haddock, hake and pollock
Flat White FishPlaice, lemon sole, brill, turbot, black sole are
common examples of this category
Cartilaginous FishRay, rock salmon, shark
Oil-Rich FishOil-rich fish are so called because the oils are distributed through-
out the flesh of the fish. Mackerel, herring, salmon and trout are
common examples.
Occasionally you will find fish classified in a different way.
Demersal Demersal fish are those which live on or near the
sea bed. Round and flat white fish fall into this category.
Pelagic FishPelagic fish swim in mid-waters or near the surface.
Oil-rich fish such as mackerel, herring and tuna are common examples.
To become a successful retailer you must have a thorough knowledge and
understanding of seafood. In this section we will look at how fish is
classified and its seasonality.
KNOW YOUR SEAFOODCLASSIFICATION OF FISH
2 1
Classificationof fish
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KNOW YOUR SEAFOODCLASSIFICATION OF FISH
2 2
ShellfishShellfish are broadly divided into two main categories
molluscs and crustaceans.
MolluscsMolluscs can be divided into three categories:
Uni-valve MolluscsUni-valve molluscs are those with one shell
periwinkle and whelks.
Bi-valve MolluscsBi-valve molluscs are those with two shells hinged
at one end mussels, oysters and scallops are
good examples.
CephalopodsThis type of shellfish has no outer shell, but just a
single internal one called a pen. Examples include
squid and cuttlefish.
CrustaceansCrustaceans are more mobile creatures with hard segmented shells
and flexible joints. Examples include prawns, shrimp, crab and lobster.
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FIRST DORSAL FIN(SPINY)
ADIPOSE FIN
TAILFIN
FINLETS
ANAL FIN
PELVIC FIN
BARBEL
MAXILLA
OPERCLE
CAUDALPEDUNCLE
SECOND DORSAL FIN(SOFT)
SCUTES
LATERAL LINE
PECTORAL FIN
CORNEA
Please note: Anal Fin also known as ventral fin.
Opercle gill cover, lift back to expose gills.
Barbel sometimes referred to as beard.
Fish identificationThe following diagram will help you identify the various parts of a fish
which in turn will assist you when making a species identification.
2 3KNOW YOUR SEAFOOD
FISH IDENTIFICATION
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Fish from Irish coastal waters ROUND WHITE FISH FARMED FINFISH
FLAT WHITE FISH MOLLUSCS
CARTILAGINOUS FISH CRUSTACEANS
OIL-RICH FISH
KNOW YOUR SEAFOODFISH FROM IRISH COASTAL WATERS - White Fish
2 4
Round white fish
Irish Mangach Latin Pollachius pollachius
WHITE POLLOCK/BLOSSOM
WET Whole Gutted, Fillets skin on/off
SMOKED
Irish Trosc Latin Gadus morhuaCOD
WET Whole Gutted, Fillets skin on/off, Cutlets/SteaksSMOKEDSALTED & DRIED
COD ROE RAW, COOKED, SMOKED
Irish Cadg Latin Melanogrammus aeglefinusHADDOCK
WET Whole Gutted, Block Fillets - skin on/off, Side Fillets
SMOKED
Irish Faoitn Latin Merlangius merlangusWHITING
WET Whole Gutted, Block Fillets - skin on/off, Side Fillets
SMOKED
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KNOW YOUR SEAFOODFISH FROM IRISH COASTAL WATERS - White Fish
2 5
Irish Glasn Latin Pollachius virens
BLACK POLLOCK/COLEY, SAITHE
WET Whole Gutted, Fillets - skin on/off
SMOKED
Irish Langa Latin Molva molvaLING
WET Whole/Steak, Fillets skin on/off
SALTED & DRIED
Irish Deora Latin Zeus faberJOHN DORY
WET Whole, Fillets
Irish LimhneachLatin Lophius piscatoriusMONKFISH/ANGLERFISH
WET Whole, Tail - skin on/off, Fillets
Irish Colmir Latin Merluccius merlucciusHAKE
WET Whole Gutted, Fillets, Steaks
Irish Eascann ChoncairLatin Conger congerCONGER EEL
WET Whole, Fillets, Steaks
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KNOW YOUR SEAFOODFISH FROM IRISH COASTAL WATERS - White Fish
2 6
Irish Lannach Glas Latin Crenimugil labrosusGREY MULLET
Irish Leathg Latin Pleuronectes platessaPLAICE
Irish DabaLatin Limanda limandaDAB
Irish Leathg MhnLatin Microstomus kittLEMON SOLE
Irish LeadhbgLatin Platichthys flesusFLOUNDER/FLUKE
WET Whole
WET Whole, Fillets
WET Whole, Fillets
WET Whole, Fillets
WET Whole, Fillets
Irish Cndn DeargLatin Aspitrigla culculusRED GURNARD
WET Whole, Fillets
Flat white fish
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KNOW YOUR SEAFOODFISH FROM IRISH COASTAL WATERS - White Fish
2 7
Irish BroitLatin Scophthalmus rhombusBRILL
Irish HaileabLatin Hippoglossus hippoglossusHALIBUT
Irish ScoiltenLatin Lepidorhombus whiffiagonisMEGRIM
Irish TurbardLatin Scophthalmus maximusTURBOT
Irish Leathg BhnLatin Glyptocephalus cynoglossusWITCH/WHITE SOLE
Irish Sl DubhLatin Solea soleaBLACK SOLE/DOVER SOLE
WET Whole - skin on/off
Small fish are known as slip sole
WET Whole, Fillets
WET Whole, Fillets, Steaks
WET Whole, Fillets
WET Whole, Fillets, Steaks
WET Whole, Fillets
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KNOW YOUR SEAFOODFISH FROM IRISH COASTAL WATERS - Carti laginous Fish
2 8
Irish Fogach Latin Squalus acanthiasDOGFISH / ROCK SALMON Irish Roc GarbhLatin Raja spsRAY/SKATE
WET Whole, Fillets skin off WET Whole, Wings - skin off
SHARKA number of species are caught in Irish waters.
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KNOW YOUR SEAFOODFISH FROM IRISH COASTAL WATERS - Oil-Rich Fish
2 9
Oil-rich fishIrish Ronnach
Latin Scomber scombrusMACKEREL Irish ScadnLatin Clupea harengusHERRING
Irish Tuinn AlbacoreLatin Thunnus alalungaTUNAALBACORE
Irish ColgnLatin Xiphias gladiusSWORDFISH Irish BradnLatin Salmo salarSALMON/WILD
WET Whole, Fillets
SMOKED
WET Whole, FilletsSMOKEDMARINATEDSALTED
WET Whole, Fillets, Steaks
Other species of tuna are occasionally found in Irish waters.
WET Whole/Gutted, Fillets, Steaks/Cutlets,Boneless Skinless Fillets
SMOKED
WET Whole, Steaks
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KNOW YOUR SEAFOODFISH FROM IRISH COASTAL WATERS - Farmed Finfish
2 10
Farmed finfish (oil-rich)Irish Bradn
Latin Salmo salarSALMON Irish Breac DeadhathachLatin Oncorhynchus mykissRAINBOW TROUT
Irish RuabhreacLatin SalvelinusARCTIC CHARR Irish Breac Dea-dhathachLatin Oncorhynchus mykissSEA TROUT
WET Whole/Gutted, Fillets, Cutlets/SteaksBoneless Skinless Fillets
SMOKED
WET Whole Gutted, Fillets
SMOKED
WET Whole Gutted, Fillets WET Whole Gutted, Fillets
SMOKED
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KNOW YOUR SEAFOODFISH FROM IRISH COASTAL WATERS - Shellf ish
2 11
Shellfish - Molluscs
Irish DiilicnLatin Mytilus edulisMUSSEL Irish RuacanLatin Cardium eduleCOCKLE
Irish BreallachLatin Tapes decussatusCLAM
Irish FaochaLatin Littorina littoreaPERIWINKLE
Irish MuirnLatin Pecten maximusSCALLOP
Irish CuachmaLatin BuccinumWHELK
LIVE
PREPARED MEATS
LIVE
PREPARED MEATS
MARINATED
LIVE
PREPARED MEATS
MARINATED
LIVE
LIVE
COOKED
LIVE
PREPARED MEATS
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KNOW YOUR SEAFOODFISH FROM IRISH COASTAL WATERS - Shellfish
2 12
Irish OisreLatin Ostrea edulisNATIVE OYSTER/flat Irish Oisre CuasachLatin Crassostrea gigasPACIFIC OYSTER/cupped
LIVE LIVE
Irish Mthair ShighLatin Loligo forbesiSQUID
WHOLE
PREPARED
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KNOW YOUR SEAFOODFISH FROM IRISH COASTAL WATERS - Shellfish
2 13
CrustaceansIrish Cloiteog
Latin Nephrops norvegicusDUBLIN BAY PRAWN
Irish GliomachLatin Homarus gammarusLOBSTER
Irish PortnLatin Cancer pagurusBROWN CRAB Irish Portn iarainnLatin Maia squinadoSPIDER CRAB
Irish PiardgLatin Palinurus elephasCRAWFISH
WHOLE
TAILS - SHELL ON/OFF
COOKED/PREPARED PRODUCTS
LIVE
WHOLE COOKED
TAILS COOKED
LIVE WHOLE COOKED
FRESH WHOLE CLAWS PREPARED MEATS
DRESSED CLAWS
LIVE
LIVE
Irish CloichenLatin Palaemon serratusSHRIMP/PRAWN
WHOLE
COOKED
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SeasonalityUse these charts as a guide only as seasons (when fish is at its best) vary
due to local climatic and environmental conditions.
Generally all fish spawn over a period of four to six weeks.
During spawning, fish use up a lot of their reserves of fat and protein
in the production of eggs. This has the effect of making the flesh watery
and soft. Fish in this condition are termed spent fish.
It takes anything between one to two months, depending on the local
environmental conditions, for fish to recover condition.
Availability of fishNaturally, prevailing weather conditions have an enormous bearing
on fishing activities. The full range of species may not always be
available during stormy weather.
KNOW YOUR SEAFOODSEASONALITY AND AVAILABILITY OF FISH
2 14
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KNOW YOUR SEAFOODPRODUCT FORMS
2 15
Product formsFish can be offered for sale prepared in a number of different ways.
In order to help you choose seafood for your counter we have listed
the most popular product forms.
Unless you employ a skilled filleter, the fish should be ordered
already filleted from your supplier, with the exception of whole
fish for display or special order.
Whole ungutted fishWhole fish should not have burst bellies as this is an
indication of spoilage.
Gutted fishGutted fish should be free of all gut pieces, with clean
washed gut cavity. The head may or may not be left on.
If the fish is cooked head-on the gills should be removed
as should every trace of blood along the back bone.
A novel way of presenting small flat fish is to open the
flesh out to the fins on the top side. This provides a natural
pocket for stuffing. See section
Steaks and CutletsSteaks and cutlets are made by cutting across the
backbone of the fish.
Before steaking all fins should be removed from fish.
Steaks and cutlets should be a minimum of
1 in thickness.
All traces of blood must be removed from steaks/cutlets.
Steaks/cutlets should be neatly cut.
Tail pieces can be sold as such or alternatively
filleted out.
7: HOW TO ADD VALUE
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KNOW YOUR SEAFOODPRODUCT FORMS
2 16
Block fillet/Butterfly filletWith this type of fillet the flesh is cut from both sides of a fish
with the two pieces remaining held together by the skin.
Small whiting, herring and mackerel are often filleted in this manner.
Side/Single filletThis is a slice of flesh removed from one side of a fish by a cut
made parallel to the back bone. All fins and bones, with the
exception of pin bones, are removed.
Cod is usually filleted in this way.
Certain types of fish are presentedfor sale in forms suited to the species.
Ray is normally sold as wings with the skin removed.
Monkfish - quite often the head is removed and just the tail
presented. The skin is normally removed.
Rock salmon is difficult to fillet and skin. Normally it is presented
for sale in lengths (filleted and skinned) with just the central
cartilage remaining.
Squid may be presented with head and tentacles removed and
body opened out resembling triangular shape.
Normally, the greater the degree of preparation the more costly the
piece of fish. Seafood sales personnel should be able to skin and
remove bones from fish fillets if requested by the customer.
See section 7: HOW TO ADD VALUE
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2 17KNOW YOUR SEAFOOD
PRODUCT FORMS
Smoked fishA good display of smoked fish is essential on any fish counter but as
with fresh fish and shellfish the retailer needs to know the product.
In times past, man used smoking and curing with salt as a method
of preservation because it was essential that the food remained
edible for several months - remember this was before canning,
refridgeration and other modern means of preservation were known.
Today, fish is smoked primarily to give it an appetizing flavour and
appearance. Preservation is no longer a concern and the light cure
of many products give them very little longer shelf-life than an
unsmoked product.
Smoking techniques have improved over the years, especially with
the advent of modern kilns, however, producing a good quality
smoked product still takes considerable experience and skill.
To begin with the raw material must be of very good quality. Poor
quality fish results in poor quality smoked product. Oil-rich fish
herring, mackerel and salmon need a reasonable level of fat to give
the best eating quality.
The first step in smoking is to salt the fish.
The traditional salting process used coarse dry salt, however, with
improvements in handling and distribution such severe or hard
salting is now unnecessary. Dry salting is still used for smoked
salmon and sometimes for larger white fish.
Most white fish is prepared for smoking by immersing in brine (salt
solution) for periods which vary according to the thickness of the
fillet and the salt levels required by the market.
Salmon is dry salted for longer periods; hence it is a cured product
which need not be cooked.
For some markets approved food colours (e.g. Lemon Yellow for
white fish and Annatto for kippers) are used to enhance the colour
of the product. No added colour is necessary for Irish salmon.
Fish is smoked using either a cold smoking or hot smoking technique.
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KNOW YOUR SEAFOODPRODUCT FORMS
2 18
Cold Smoking
During the cold smoking process the temperature of the fish
does not exceed 27C. Therefore, the fish needs to be cooked
before it is eaten with the exception of salmon and sea trout.
Salmon is traditionally cold smoked, having had the longer
curing period mentioned above.
Hot Smoking
In the case of hot smoked products the temperature is gradually
increased during the smoking process up to approximately
80C and held there for a short cooking period.
Further cooking is not required.
It is imperative that the Retailer is aware of the different smoking
techniques, as cold and hot smoked products must be stored and
displayed separately to avoid any risk of cross-contamination.
Storage and display of smoked products are discussed in sections
The following is a general list of smoked fish products. This is not a
fully comprehensive list as producers are constantly experimenting with
smoking other varieties of fish and shellfish.
COLD SMOKED
Bloaters
Whole, ungutted herring, dry-salted and lightly cold smoked.
Cod
Fillets of cod, usually skinned, cold smoked.
Coley
Fillets of pollock, skinned, cold smoked.
6: DISPLAY GUIDELINES
5: RECEIVING & STORING SEAFOOD
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2 19KNOW YOUR SEAFOOD
PRODUCT FORMS
Finnan Haddock
Small sized haddock head off, split along the back bone,
leaving the bone attached to the flesh on one side. Lightly
brined and cold smoked.
Haddock
Fillets of haddock, usually skin-on. Cold smoked.
Kippers
Herrings which are split along the back, brined and cold
smoked. Boneless kippers are smoked herring fillets.
Kippered Mackerel
Cold smoked mackerel fillets, not to be confused with
hot smoked mackerel.
Salmon
Although cold smoked it is ready to eat without further
cooking.
Sea Trout
Fillets normally cold smoked, ready to eat.
HOT SMOKED
Buckling
Gutted whole herring, hot smoked. Sometimes presented
head off - nobbed.
Eel
Whole fish and fillets hot smoked.
Rainbow Trout
Whole gutted fish and fillets hot smoked.
Mackerel
Whole mackerel and mackerel fillets hot smoked.
Fillets often flavoured with peppers, herbs and spices.
Hot Smoked Salmon
Often flavoured i.e. barbecue, peppered. Ready to eat,
generally pre-sliced.
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JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
COD
COD ROE
HADDOCK
WHITING
WHITE POLLOCK(BLOSSOM)
BLACK POLLOCK(COLEY)
HAKE
LING
CONGER EEL
JOHN DORY
GREY MULLET
GURNARD
MONKFISH /ANGLERFISH
DOGFISH
RAY
SHARK
MACKEREL
HERRING
RAINBOW TROUT
WILD SALMON
FARMED SALMON
FARMED SEA TROUT
TUNACurrently fished by Irishvessels in late Summer
SWORDFISHCurrently fished by Irishvessels in late Summer
ARCTIC CHARR
PLAICE
FLOUNDER
LEMON SOLE
WHITE SOLE /WITCH
MEGRIM
HALIBUT
BLACK SOLE
BRILL
TURBOT
CLAMS
COCKLES
PERIWINKLE
SCALLOP
OYSTER - NATIVE
OYSTER - GIGAS
ROPE-CULTUREMUSSELS
BOTTOM MUSSELS
WHELK
DUBLIN BAY PRAWN
SHRIMP
LOBSTER
BROWN CRAB
SPIDER CRAB
CRAWFISH
SQUID
Round white fish
Oil-rich fish
Flat white fish
Molluscs
Crustaceans
Round white fish
Oil-rich fish
Flat white fish
Molluscs
Crustaceans
Seasonality chart
May only be caught commercially in seasons permitted by Ministerial order.Generally May, June, July depending on region
DAB
GOODKEY: FAIR POOR N/A
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ASSESSINGQUALITY3
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3 1ASSESSING QUALITY
ASSESSING FISH QUALITY
For the purpose of this handbook the word quality is used to discuss
the attributes of fresh, unfrozen fish and shellfish. Good quality fish is
fresh, unspoiled and when consumed, retains the flavours characteristic
of the species.
How do you assess thefreshness and qualityof the seafood youare selling?
There are of course scientific tests, carried out in a
laboratory, to measure the freshness of seafood but the
methods you will be relying on are the tried and tested ones
using your senses.
Subtle change occurs in seafood as it ages and the experienced
fishmonger can judge the condition of the fish using sight,
smell and touch sensory perception.
As this method of assessing freshness is very subjective it is
essential that all members of the seafood-team are
trained to recognize freshness and all follow the same criteria.
Use every opportunity to examine seafood and judge it for
yourself.
As an experiment hold some whole fish and fillets in the
cold room over a period of days. Examine the fish every day
and note the changes. Involve the seafood counter team in
this activity so everyone dealing with seafood knows what
is acceptable for display and sale in your outlet.
Assessing fishquality
-
ASSESSING QUALITYWHOLE/GUTTED FISH CHECKLIST
3 2
Use the following checklist when assessing whole/gutted fishACCEPTABLE
AP
PEA
RA
NCE
TEX
TUR
ES
MEL
L
NOT ACCEPTABLE
Eyes Eyes Bright, bulging Dull, sunken Clear cornea Cornea opaque Shining black pupil Pupil cloudy
Gills Gills Glossy, bright red or pink Brown to greyish Clear mucus if present Thick discoloured bacterial mucus
Skin Skin Colours distinct and particular to species Colours dull and faded Glossy
Scales detaching Scales adhering tightly Thick discoloured mucus Clear mucus, if present
Belly (whole fish) Belly (whole fish) No indication of burst belly Belly area bursting, viscera visible
Belly Cavity (gutted fish) Belly Cavity (gutted fish) No viscera or blood visible Not properly gutted, viscera present Lining intact Lining damaged Flesh adhering to bones Flesh separating from bones
Firm and elastic to touch Soft Springs back into place Holds finger indentation
when pressed with finger
Skin feels gritty Skin feels smooth to touch Scales easily rubbed off(not all species)
Inoffensive Offensive smell Slight sea smell Ammonia/putrid
-
3 3ASSESSING QUALITYFISH FILLETS CHECKLIST
Assessing the freshness of fillets poses a slightly more difficult task as fewer indicators remain
Use the following checklist when assessing fish fillets
ACCEPTABLE
AP
PEA
RA
NCE
TEX
TUR
ES
MEL
L
NOT ACCEPTABLE
Skin Skin Colours distinct and particular to species Colours dull and faded Glossy
Flesh Flesh Raw, transparent, translucent look Cooked, limp, discoloured look No discolouration along back bone Reddening along back bone area
area or belly flaps Belly flaps discoloured No indication of gaping Gaping of flesh
Firm and elastic to touch Soft Springs back into place Holds finger indentation
when pressed with fingers
Skin feels gritty Skin feels smooth to touch
Inoffensive Offensive smell Slight sea smell Ammonia / putrid
No bruising / blood spotting Bruised fillets, blood spots
-
Use the following guidelines to help you judge the quality of shellfish
LIVE MOLLUSCAN SHELLFISH
Clean shells No broken or damaged shells Shells tightly closed or close when tapped Clean, fresh, seaweedy smell
ASSESSING QUALITYSHELLFISH GUIDELINES
3 4
WHOLE PRAWNS / SHRIMP
No indication of blackening on head Clean, fresh smell, no odour of ammonia
LIVE LOBSTER / CRAB
Active, leg movement or rapid response when touched Should feel heavy in relation to size All limbs attached Clean, fresh, seaweedy smell
-
3 5ASSESSING QUALITY
SMOKED WHITE FISH / VACUUM PACKED SMOKED FISH GUIDELINES
Use the following guidelines in assessing the quality of smoked white fishRemember the shelf-life of chilled/thawed smoked fish is no longer than the shelf-life of fresh fish.
Vacuum packed smoked fishSalmon, Trout, Mackerel etc.
AP
PEA
RA
NCE
TEX
TUR
ES
MEL
L
Cold smoked fish has a glossy appearance No sign of gaping Free from bruises, blemishes and soot spotting No evidence of mould growth
Cold smoked fish is firm and elastic to touch Poor quality product is soft and inelastic
Fresh, smoky odour
VACUUM PACKED SMOKED FISH
Packs must be stored and displayedin chill conditions at approx. +2C
Packs must not be damaged or the vacuum blown Packs must be labelled with correct use-by date
-
SPOILAGE- CAUSES
& CONTROLS4
-
4 1SPOILAGE - CAUSES & CONTROLS
FISH SPOILAGE
In the previous section we looked at guidelines for checking the
freshness of seafood. It is essential to be able to recognise fresh,
quality seafood and to have an understanding of what causes fish to
spoil in the first place. The most important fact to realise is that fish
starts to spoil from the moment of catching. Fish deteriorates mainly
due to the activities of enzymes and bacteria so lets take a look at
how these and other factors cause fish to spoil.
EnzymesEnzyme activity in the flesh and digestive tract is vital to the
well-being of the living fish but becomes the main cause of spoilage
immediately after the fish dies. Enzymes are often described as
biological catalysts because they change substances without themselves
being changed. For example, in a live fish the enzymes in the digestive
tract work by breaking down the food the fish has eaten into simple
substances so that the fish can continue to grow and be healthy.
Because enzymes are not live they keep on with the job of
changing substances even after the fish has died. In the case of
enzymes in the digestive tract, they continue to break down any food
matter remaining in the stomach and then begin to work on the flesh
of the fish itself. This process is called self-digestion or autolysis.
If enzyme activity is allowed to continue it will have a detrimental
effect on the appearance, texture and flavour of the fish.
BacteriaBacteria are the smallest free-living organisms known and many are
essential to the cycle of life. In a normal healthy fish there is a variety
of types of bacteria present on the skin, gills and in the intestines.
Those bacteria cause no harm to the fish, but it is important to note
that the flesh itself is sterile. Once the fish dies, enzyme activity
continues and destroys the lining of the gut allowing bacteria to enter
the flesh. Wounds caused by careless handling on board the fishing
vessel, also, allow bacteria to gain entry to the flesh. Some contamination
is unavoidable during filleting and processing, however, working in clean,
cool, hygienic conditions can reduce the risk of bacterial contamination
considerably. Bacteria multiply rapidly given the right conditions.
Fish spoilage
-
SPOILAGE - CAUSES & CONTROLSFISH SPOILAGE
4 2
Rigor mortis is the process of the muscles contracting after deathso that the fish becomes as stiff as a board. If rigor occurs at
high temperatures, the delicate connective tissue between the muscleblocks will tear. When skinned, the fillet will resemble a pack of cards.
Bacteria occur everywhere on a healthy fish, except inthe flesh. The flesh remains sterile until the bacteria
gain entry. High populations of bacteria exist on the skin,gills and in the intestines. They are at peak activity
at normal sea temperatures.
Enzyme activity in the flesh and digestive tract is vitalto the well-being of the living fish, but becomes the main
cause of spoilage immediately the fish dies.If unchecked, enzymes will rapidly digest the fish.
Rancidity/oxidation of fatsOil-rich fish generally have a shorter shelf-life than white fish because
the oils in the fish react with oxygen in the atmosphere causing the
fish to become rancid.
Rigor mortis/gapingRigor mortis is the term used to describe the time after death when
the fish becomes stiff and inflexible. The speed at which rigor mortis
occurs affects the quality of the fish and the critical factor that
governs the speed at which rigor mortis occurs is temperature. If
temperatures are high, rigor mortis occurs quickly and with great
force, if temperatures are low then rigor mortis is a slower, gentler
process. Rigor occurring too quickly will damage the delicate connective
tissue between the muscle resulting in a flaky fillet thats difficult to
handle. This condition is known as gaping and while it does not mean
quality loss through spoilage in the sense that enzymatic and bacterial
activity does, gaping fillets are not acceptable as a quality product.
Causes of quality loss
-
4 3SPOILAGE - CAUSES & CONTROLS
CONTROL OF SPOILAGE
Control of SpoilageSpoilage cannot be stopped in fresh fish, however, it can be
controlled to a great extent. The two most important words to
remember when dealing with fresh seafood are time and temperature.
Seafood begins to deteriorate from the time of catching and steps
must be taken right away to slow down the spoilage process so the
product reaches the customer in perfect condition.
The most effective method of controlling spoilage is to chill the fish
to 0C immediately after catching. By chilling to 0C the fish is reduced
to the coldest temperature possible without actually freezing and
bacterial and enzymatic activity is minimised. Fish held at 0C will
eventually spoil, however, by effective chilling the shelf-life will have
been extended by a considerable amount of time.
It is vital that the cold chain is maintained through every link right
from the fisherman, to the quayside/auction hall, to the processor/
wholesaler and in the retail outlet. The temperature must be maintained
during processing operations, storage, transportation and in the retail
outlet both on the fish counter and in the cold room/fish fridge.
Consider that for every hour fish is allowed to stand at room
temperature it loses one days shelf-life, then consider the impact
the correct chilling of fish has on your profit margins. It is often the
case that properly handled and chilled fish six or seven days old will
be in much better condition than unchilled, poorly handled, fish
which is less than two days old.
-
SPOILAGE - CAUSES & CONTROLSCONTROL OF SPOILAGE - Diagram
4 4
The natural condition of the fish at the time of catching will also
determine its keeping qualities. For example, small fish tend to spoil
faster than large fish, some species spoil quicker than others -
whiting will spoil faster than plaice. Fish that have recently spawned
or have been feeding heavily will spoil rapidly, as will oil-rich fish.
The following diagram will help illustrate the effect of chilling on the keeping
quality of fish.
TEMPERATURE
16C 5C 0C
DAYSOLD
-
4 5SPOILAGE - CAUSES & CONTROLS
CONTROL OF SPOILAGE - Ice
Benefits of ice Ice is its own natural thermostat. You can use it, safe in the knowledge that there is
no danger of partially freezing fresh fish
Ice keeps the surface of the fish moist, preventing loss of quality caused by drying Eyes and skin remain glossy and natural colours are high-lighted Ice mixes intimately with the fish. This speeds up the cooling process Ice is easily transported Ice is relatively cheap Ice is maintenance free The melt water from ice washes some bacteria off the fish as it runs over it
IceNow that we are aware of the importance of time and temperature
in controlling the spoilage rate of fish the next question to address
is how to achieve this rapid reduction in temperature to 0C and
maintain it at 0C.
In practice, the reduction to and maintenance of a temperature of 0C
takes considerable effort to achieve. The easiest and most effective
way of achieving temperatures within the range of 0C to + 2C
(acceptable range) is the liberal use of ice.
How does Ice work?Ice melts at 0C so it is an excellent means of chilling fish without
freezing it. The ice absorbs the heat from the fish and the heat drains
away in the melt water. It is a mistake to think that because ice is
melting it is not doing the job properly, on the contrary, melt water
shows that the ice is doing exactly what you want it to do reducing
the temperature of the fish. The heat of the fish will continue to melt
the ice until both are at the same temperature i.e. 0C. You must
ensure that enough ice is used to lower the temperature of the fish.
Melt water is not a substitute for ice as it has already absorbed the
greatest amount of heat it is capable of carrying and thus is a poor
chiller. Correctly used, ice can rapidly reduce the temperature of fish.
It takes approximately 10-15 minutes to chill a 1 lb. fillet of cod from
+5C down to +2C using ice. It will take up to 2 hours to chill the
same fillet using refrigerated air.
-
SPOILAGE - CAUSES & CONTROLSCONTROL OF SPOILAGE - Ice
4 6
Types of Ice Ice can be produced as flake, cube, tube or blocks for crushing. Flake
ice is the best option for fish retailers because it is less likely to damage
delicate fish and it, also, provides a large surface area for a given weight.
How much Ice? The volume of ice required will depend on the type of business,
season and methods of display. Ideally fish retailers should have an
ice-making machine with sufficient capacity to supply their daily needs.
If necessary, back-up supplies of ice should be available from your
fish supplier. Ice is required for both storage and display of fish. Ice
must be available for setting up the fresh fish display on the seafood
counter every morning, for top icing during the day and for re-icing
fish in storage. Depending on the size of the display counter and capacity
of the ice-making machine it may be necessary to store ice in a proper
storage bin in the cold room, so that a sufficient supply is available.
Quality of Ice The quality of ice is something that is often overlooked, however, ice
can be contaminated by bacteria and fish stored and displayed on
dirty ice will spoil more rapidly than fish stored in clean ice. If you are
buying ice, the same guidelines should apply to the hygienic handling,
storage and transport of ice, as apply to fresh fish. As with the
purchase of fish you need to discuss your specifications for ice with
your supplier.
Ensure that:
The water used to make the ice is from a potable source.
Ice is supplied in clean suitable containers - for example, sealed,
undamaged, plastic bags.
Ice is transported in clean, refrigerated vehicles.
Ice is in good condition on delivery - not melted, not frozen and
packaging intact.
-
4 7SPOILAGE - CAUSES & CONTROLS
CONTROL OF SPOILAGE - Ice
In-StoreThere are steps you can take to ensure the ice
you produce in-store is clean and uncontaminated.
Ice-making Machine The capacity of the ice-maker should be sufficient
to supply the amount of ice required.
The water used to make the ice must be from a potable source.
The ice-maker must be connected to a rising main.
Production of ice should be planned so that ice is available
at key times, i.e. when setting up the display.
Ice-maker must be installed and maintained according
to the manufacturers instructions.
The ice-maker must be defrosted, cleaned down
and sanitized regularly, as appropriate to the model.
Do not store items in the ice-maker. The machine is designed
to make ice, not as a storage area. Foreign bodies placed
in the ice will contaminate it.
-
SPOILAGE - CAUSES & CONTROLSCONTROL OF SPOILAGE - Ice
4 8
Storage of Ice Ice, whether bought in or produced by the in-store machine,
must be stored in hygienic conditions.
Store ice as delivered, immediately, in refrigerated conditions
until required.
If storage containers are used for holding ice they must be made
from corrosion-resistant metal i.e. - stainless steel or plastic.
Containers must have lids and drainage holes. They must be
emptied, washed down and sanitized frequently.
Ice must be used in rotation, especially if large quantities are
stored, because bacteria grow even on ice.
All scoops and containers used for handling ice must be washed
and sanitized at close of business.
Ice scoops and other equipment must be in good condition
not broken, split or chipped.
Equipment must not be stored in the ice making machine.
Ice and theDisplay Counter Only clean, fresh ice should be used.
Do not put clean ice over used ice as the dirty ice will contaminate
fresh ice.
Check the ice on the display counter regularly. Remove any ice
which is stained with blood or fish debris. Replenish with clean ice.
Clean, fresh ice on the counter gives the impression of cleanliness
and spaciousness.
-
RECEIVING& STORING
SEAFOOD5
-
5 1RECEIVING AND STORING SEAFOOD
DELIVERIES
Choosing a supplierAs the retailer, you are responsible for the seafood in your store but you are not the first link in the chain.
Good quality seafood is seafood that is handled with care from the moment of catching.
How do you ensure you are getting a quality product? In most cases you are relying on your seafood supplier.
You need a reliable supplier - someone you can trust to deliver as specified.
Before choosing a supplier visit their premises and check out their operation. Are you happy with the standards of hygiene? Ensure the supplier has a H.A.C.C.P. system in place. See
Establish what you want from the supplier. It is in both your interests to have an agreed set of specifications.
Deliveries
Only good quality, fresh fish to be supplied. See section
Fish graded according to size
Specify whether you require belly-flaps removed, skin on/off, cutlets/steaks washed with all trace of blood removed
Type of boxes to be used. Boxes should be of suitable material i.e. polystyrene/waxed cartonsBoxes must be clean, unbroken with tight fitting lids
Fish must be correctly boxed with an adequate amount of ice
Ratio of ice to fish
Boxes should be labelled with species, product form, weight and date
Fish must be delivered in clean refrigerated vehicles
Number and estimated time of deliveries should be agreed
If fish is to be delivered before normal store opening times arrangements must be made for the supplier to have access to cold room facilities and a member of staff must be on hand to check deliveries
You may also require a delivery of ice from your supplier. See section
Will your supplier contact you if particular varieties of fish are unavailable and suggest alternatives?
Obviously your supplier should be offering competitive rates
Consider the following whendrawing up your specification:
3: ASSESSING QUALITY
APPENDIX
4: FISH SPOILAGE - CAUSES & CONTROLS
-
RECEIVING AND STORING SEAFOODDELIVERIES
2
It is essential to build a good working relationship with your supplier
from the outset.
Bear in mind the difficulties encountered by your supplier in
business and be prepared to try and work through difficulties
that might crop up. Let your supplier know immediately if
you have a problem. Working together with your supplier while
keeping the customers best interests in mind will ensure you
consistently guarantee a good quality product.
Collection of fish by theretailerAs many independent retailers buy directly from auction it is
essential they ensure that fish is transported in the correct manner.
The vehicle used must be clean and free from conditions that could cause contamination of food
Fish must be transported in refrigerated or insulated conditions
If other foodstuffs are to be transported in the same vehicle they must be segregated to prevent cross-contamination
5
-
5 3RECEIVING AND STORING SEAFOOD
RECEIVING FISH SUPPLIES
Receiving fish suppliesIt is very important that procedures are in place for the receipt
of deliveries into your outlet.
Both staff and supplier should be aware of the procedures.
Seafood deliveries must be made when a member of staff is on
hand to receive it, as deliveries left outside the premises will be
out of refrigerated conditions, can easily be tampered with and
subject to contamination from animals and birds.
Receipt of deliveries should be a designated task with a second
staff member appointed to deputise when required.
Checking in the delivery of fish must take precedence over other
tasks because of the need to keep fish chilled to 0C and notallow a break in the cold chain.
Guidelines for receiving fish Fish should be transported and packed for delivery
as per the specification agreed with the supplier.
Fresh fish should be delivered, packed in ice,in clean, unbroken boxes or cartons.
Deliveries must be dealt with immediately.
The staff member checking in the deliveryshould check that the fish is adequately iced:
layer of ice in bottom of the box, fish layered
with ice and a good cover of ice on top
and within the temperature range specified
0C - +2C. Temperature should be checkedusing a portable temperature probe.
Boxes must be checked to ensure species and weights are correct.
Quality of incoming fish must be checked usingguidelines set out in section
Discrepancies / problems should be noted at this stageand the supplier informed. A designated area should be
provided for returns. Fish for return should be clearly
identified and separated from other foods.
3: ASSESSING QUALITY
-
Fish not used for immediate display should be re-icedif necessary and stored in the cold room/fish fridge.
Avoid excessive handling of fish. It is a delicate food,easily damaged.
Fish for storage must be labelled with the date to ensure correct stock rotation. Generally, fish should be used on
a first in, first out basis. Check the quality of fish in storage,
however, as it may be necessary to sell out of rotation.
The retailer must keep a stock sheet to record purchases.This will be very useful when re-ordering stock. Copies of delivery
dockets and details of rejected products must be kept.
It is in your best interest that great attention is paid to delivery /
receiving procedures as it is a vital part of ensuring only top
quality seafood is accepted into the store.
Storage of fishAn integral part of seafood retailing is ensuring the product is
stored in chilled, clean conditions.
A refrigerated store, whether cold room or fish fridge, using ice,
is highly recommended as a means of storing fish.
The chill store, whether cold room or fish fridge, must be capable of maintaining fish as close to 0C as possible.
The chill room/fish fridge must be properly installed and servicedon a regular basis to ensure it is in proper working order.
Generally, thermostats should be set to give an air temperature of approx 0C to +1C. This should be discussed with the refrigerationengineer installing the equipment.
The thermostat should be checked several times during the day and independent checks using a portable thermometer should
be carried out. Temperatures will vary within the cold room so
make allowances when carrying out checks.
RECEIVING AND STORING SEAFOODSTORAGE OF FISH
45
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5 5RECEIVING AND STORING SEAFOOD
STORAGE OF FISH
Record temperatures checks.
It is necessary to monitor the fish regularly to ensure the temperature is not too low, causing the fish to partially freeze.
The doors of the chill room/fish fridge must be kept closed when not in use.
The chill room/fish fridge must be kept in a clean hygienic condition.
Shelves, drawers must be washed down. Floors kept clean, spills dealt withimmediately so pools of contaminated water are not allowed to build up.
If the chill room is to be used as a storage area for other foods those areasmust be clearly marked so staff are aware of where products are stored.
The lay-out of the chill room must be planned to ensure there is no risk of cross-contamination.
If cooked or ready to eat food is stored in the same chill room/fish fridgeit must be labelled, covered and segregated to prevent cross-contamination.
Raw fish must not be stored above cooked or ready to eat foods.
Boxes and containers must be stored on shelves, not on floor.
All containers used in the chill room/fish fridge must be washed and sanitized after use.
If fish is stored in polyboxes as delivered those boxes must be discarded after oneuse as they are porous, difficult to clean and could contaminate a batch of fresh fish.
Fish should be stored away from strong smelling foods in order to avoid flavour tainting.Fish with a stronger odour - i.e. ray should be stored separately from more delicate
flavoured fish.
The quantity and quality of fish in stock must be monitored to assist re-ordering.
While stock rotation procedures must be in place, the retailer must be aware of the quality of fish in stock and the quality of fish on delivery. Normally fish is sold in rotation
- first in first out - however, it may be necessary to sell out of rotation - here the retailer
must judge the shelf-life of the product. See section
Fish remaining unsold at close of business must be removed from the display counter and stored correctly in ice, labelled and placed in the chill room/fish fridge.
Do not mix old and new stock when returning fish to chill room/fish fridge.
Fish must not be frozen and subsequently offered for sale as fresh fish.
3: ASSESSING QUALITY
-
Guidelines for storing seafoodThe use of ice is essential for correct storage of fresh fish, as the
cold air of the chill room alone is not sufficient to penetrate
through layers of fish.
Remember it takes 10 to 15 minutes to chill a 1lb. fillet of codfrom +5C down to +2C using ice. It will take 2 hours to chill thesame fillet from +5C down to +2C using refrigerated air.
Fresh fish should be stored in clean containers, layeredwith ice and finished with a good layer of ice on top.
Top icing is essential as it prevents the fish from dryingout and helps maintain a good glossy appearance.
Fish should be re-iced as necessary.Do not allow fish to remain in melt water.
Where possible store different varieties of fish separately.If space is limited similar varieties e.g. Plaice/Lemon Sole
may be stored in the same container.
Whole fish Store whole, ungutted fish, belly up and layer with ice. Store whole, gutted fish, belly down and layer with ice.
Fish fillets Store fillets by placing flesh to flesh and
layer with polythene film and ice.
Finish with a good layer of ice on top.
White fish fillets and oil-rich fish fillets
must be stored separately.
Salmon/Trout Fillets/cutlets should not be stored in direct contact
with ice as it tends to leach out the colour.
Protect fish with polythene film before adding ice to container.
RECEIVING AND STORING SEAFOODSTORAGE OF FISH
65
-
Cartilaginous fishAs fish from this group tend to have a stronger flavour and odour
they must be stored in a separate container to avoid the risk of
tainting more delicate flavoured fish.
Store, layered with ice.
Prawns/Squid/Uncooked Fresh Crab Claws Store, layered with ice.
Remember when storing wet fish always use clean
containers, place ice in the bottom of the container,
layer fish with ice and finish with a good layer of ice
on top.
Smoked fishCold smoked fish
Frozen smoked fish must be held in a correct frozen storage unit capable of maintaining the fish at temperatures of -18C or lower. Frozen storage units are not designed for freezing
fish but for holding already frozen product.
Frozen smoked fish must be thawed in the chill room before being presented for display. It is not safe practice to thaw frozen
fish by placing in water or leaving out of chill conditions.
Thaw only the amount of smoked fish required daily.Do not refreeze previously frozen smoked fish.
Smoked (unfrozen) fish must be stored in non-drip containersin the chill room and placed above or to one side of wet fish.
Hot smoked fish This is a cooked product and must be stored separately
to avoid risk of cross-contamination.
If storing in the chill room ensure it is labelled, covered and segregated from raw food.
5 7RECEIVING AND STORING SEAFOOD
STORAGE OF FISH
-
Seafood productse.g. marinades, crab sticks Store uncooked seafood products above or to one side of wet fish.
Products must be correctly labelled and used in rotation.
Ready to eat products must be stored separately to avoid risk of cross-contamination.If storing ready to eat products in the chill room ensure they are labelled, covered
and segregated from raw food.
Live shellfishA retailer with a good volume of shellfish sales should ideally install a separate fridge
for holding live shellfish, as the optimum temperature for holding live shellfish is
between +2C and +8C.
If it is not feasible to install this equipment it may be desirable to order
product from the supplier when a request is received from a customer.
Holding shellfish in the colder conditions of a regular chill will result in some mortalities.
Where possible store shellfish in the delivery cartons/bags.
Avoid sudden changes in temperature.
Avoid direct contact with fresh water or ice when storing shellfish.
Oysters are best stored closely packed, flat shell uppermost.
Ideally live crab and lobster should be held in specially designed storage tanks.
Storage of other materials Substances such as detergents, chemicals and toiletries
must be segregated from food and must be properly
packaged and labelled.
Cleaning equipment must not be stored in an areawhere there is a risk of contaminating food.
Wrapping and packaging materials must be kept in suitable clean dry conditions, where there is no risk of contamination
by other substances or pests.
RECEIVING AND STORING SEAFOODSTORAGE OF FISH
85
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DISPLAYGUIDELINES6
-
DISPLAY GUIDELINESDEFINITION
16
The word display means to show off or exhibit. Display can apply to:
The arrangements of fish products on the counter.
Personal appearance and behaviour of staff.
Overall appearance of the seafood counter and its surroundings.
All these factors contribute to the total effect created and the image
perceived by customers.
The purpose of creating a displayis to sell the product
Before dealing with specific guidelines for
displaying seafood lets take a brief look at:
1. Seafood Area2. Sales Personnel
Seafood areaAlthough the seafood counter is the focal point, remember customer
impressions are formed by the entire seafood area.
Your premises must comply with current legislation on structural hygiene. Contact your local Environmental Health Officer for
further details if necessary. See
You must have cleaning procedures and schedules in place. Contact your local E.H.O. if you need help.
Obviously the entire seafood area must be kept clean and tidy walls, floors, work benches, sinks, backdrops and all
other surfaces.
The area should be well lit.
Gutting and filleting should only be carried out in the designated area of the seafood department.
Display guidelines
APPENDIX
-
DISPLAY GUIDELINESSEAFOOD AREA
Separate work surfaces and utensils must be used for raw and cooked or ready to eat foods.
All boards, equipment, knives and other utensils must be washed and sanitized as necessary.
Correct sinks must be used i.e. wash-hand basins must not be usedfor washing product, garnish or utensils. Display notices where appropriate.
Water used for cleaning, hand washing, washing equipment and utensilsmust be from a potable water supply.
Refuse must be removed at regular intervals.
There must be sufficient numbers of insect electrocuters, suitably placed and properly maintained.
Product must not be left out of chill conditions on work benches, trollies or trays.
Current wild salmon/molluscan shellfish dealers licences must be displayed. See
Current promotional material - signs, posters and recipe leaflets should be of good quality and tastefully displayed.
If promotional material/licences are affixed to walls they should be laminated to allow ease of cleaning.
Sales personnelAll personnel working with food should be trained in basic food hygiene and must
be instructed on relevant sections of current Food Hygiene Legislation. See
In general Personnel must observe strict personal hygiene.
Hands must be washed with non-perfumed liquid bactericidal soapas often as necessary and always:
Before starting work After using toilet After handling refuse After using handkerchief After handling or preparing raw food After cleaning duties Before handling unpacked, cooked or ready to eat food.
APPENDIX
APPENDIX
6 2
-
DISPLAY GUIDELINESSALES PERSONNEL
Staff must not smoke or consume food in the seafood area.
Staff must wear clean protective clothing protective clothing should not be worn outside the seafood area must be stored separately from outdoor clothes.
Personal garments must not be worn over protective clothing.
Hair must be clean, tied back and appropriate headgear worn.
Nails short, clean with no polish.
No jewellery.
Avoid excessive use of perfumes/aftershave.
Cuts and wounds must be covered with coloured waterproof dressings.
Staff must report illness and should not work with unpackedfood if suffering with boils, infected wounds or similar conditions.
Staff suffering from food poisoning, or a scheduled infectious disease,must submit a certificate of fitness to work with food, from a medical
practitioner, before returning to work.
Staff should be aware of basic First Aid procedures.
Customer service Staff should be friendly but not too familiar. Greet the customer by
name, if known, but do not engage in lengthy personal conversations.
Seafood staff must have a thorough knowledge of the product they are selling. Customers will require advice and help, they perceive the seafood
staff as the experts.
Staff should show a willingness to assist customers with their purchases and offer advice on handling, storage and preparation
of fish where necessary.
6 3
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DISPLAY GUIDLINESSEAFOOD DISPLAYS
Seafood displaysDisplays can be divided into two main types free flow and programmed.Both have advantages and disadvantages. See photographs.
Free-flow displays This type of display allows scope to create displays of great visual impact.
Tend to be time consuming to set up.
More suited to experienced seafood staff.
Can look untidy and unattractive if not properly maintained.
Programmed displays Less scope for creating artistic displays.
Faster to set up.
Easier to serve from.
Easier to maintain.
Very suited to less experienced/new seafood staff.
A retailer may, of course, opt to use a combination of programmed
and free-flow displays when setting out the seafood counter.
The fresh fish display must be set up on a daily basis.
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6: DISPLAY GUIDELINES
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DISPLAY GUIDELINESCOMPONENT GUIDELINES
GuidelinesUse the following guidelines to assist you with the various componentsneeded in order to present a correctly merchandised seafood counter.
The ice Use only clean, fresh, flaked ice. See section Ensure ice is free from blood stains, ink and other discolouration throughout the day.
The garnish Use garnish in moderation to enhance not overpower the display. All garnish used must be clean, hygienic and visually attractive. Lettuce, lemons, herbs and other fresh garnish material must be well washed and not re-used. Cut lemon, orange, lime must not be placed in direct contact with fish
as they cause discolouration.
Wilted garnish must be removed at once. Plastic garnish must be washed and sanitized at close of business. Plastic foliage type dividers must be clean and hygienic. Most effective if uniform
in colour and design. Must be washed and sanitized at close of business.
The display counter The location of the display counter will, in some cases, determine the level of seafood
sales, for example, if the counter is small and located at the end of the deli area then manycustomers will have already made a choice before reaching the seafood area.
Counter must not be placed adjacent to hot food counters. Counter must be of suitable design and capable of maintaining seafood between
0C and +2C.
Temperature of display cabinet must be checked regularlyusing a portable thermometer and temperatures recorded.
Glass and chrome areas must be kept clean, free from fingermarks,smears, fish scales and other debris from fish.
Price tickets must be clean, clearly written with correct information - species, price. Price tickets must be washed and sanitized at close of business. Spiked tickets must not be stuck into fish - insert spike in ice. The weighing scales must be checked regularly to ensure accuracy.
Scales must be kept clean, free from smears and other fish debris.
Recipe leaflets and information sheets should be held in dispensers rather than scattered on the counter.
All trays and bowls used for displaying fish and seafood mustbe of suitable material (i.e. stainless steel, plastic not glass).
4: FISH SPOILAGE - CAUSES & CONTROLS
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DISPLAY GUIDELINESTHE FISH
Trays, bowls, containers must be clean. Wash and sanitize as necessary.Do not put fresh product on used/soiled trays, bowls or containers.
Trays used for displaying wet fish must have perforations to allow for drainage. Trays for smoked fish/added value products need not have perforations
as these products are not top-iced or set directly on ice.
The fishWhite fish fillets Display in thin layers - two deep to maintain temperature. Place first layer skin side to ice. Alternate flesh and skin to achieve colour and variety. Fold, roll, interleave fillets to vary colour and design of display. Top ice lightly to prevent fish from drying out
and to maintain glossy appearance.
Cutlets Remove all trace of blood from backbone. Overlap when displaying to give a more attractive appearance. Top ice lightly.
Salmon/Trout Display whole gutted fish belly down on ice. Display fillets skin side down on ice. Do not display cutlets directly on ice. Place on trays or polythene film. Do not top ice fillets or cutlets. Remove all traces of blood from cutlets and rinse gently under cold running water,
or in a slush ice mixture, to remove scales before displaying.
Overlap steaks/cutlets for a more appealing display.
Shark/Ray Display on ice but not in direct contact with other fillets,
as these species tend to have a stronger odour.
Top ice lightly.
Prawns/Squid Display directly on ice. Top ice lightly. Ensure ice is not discoloured by squid ink.
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DISPLAY GUIDELINESTHE FISH
Whole ungutted fishtypically mackerel/herring
Display belly downwards but not embedded in ice.
Separate from fillets to avoid bacterial contamination.
Check for signs of burst belly.
Ideal for circular/flower type arrangements.
Top ice lightly.
Whole gutted fishtypically salmon, rainbow trout and othervarieties displayed whole to attract interest
Display belly down on ice.
Separate from fillets to avoid bacterial contamination.
Top ice lightly.
Molluscs Do not display mussels, oysters, scallops or other live molluscs directly on ice.
Place in clean bowls or trays (made from suitable materiali.e. stainless steel, durable plastic - not glass) embedded in ice.
Do not top ice as very cold temperatures and fresh water will kill molluscs.
Check and remove any shellfish with broken shells or those which do not close when tapped.
Crustaceans Lobster and crab must be sold either alive or cooked.
If alive, do not display directly on ice. Ideally hold in specially designed storage tanks.
If cooked, place in a suitable tray/dish and display separately from raw fish to avoid risk of cross-contamination.
Do not top ice live or cooked shellfish.
Uncooked crab claws spoil rapidly. Ensure correct stock rotation, place on ice and top ice.
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DISPLAY GUIDELINESTHE FISH
Cold smoked fishtypically cod, haddock, coley, kippers Do not thaw frozen smoked fish on counter. See section Display on suitable trays, polythene film or foil placed on ice. Do not allow product to come in direct contact with ice. Do not top ice. Previously frozen fish must be labelled as such
e.g. previously frozen/Not suitable for re-freezing.
Hot smoked fishtypically mackerel, trout, eel This is a cooked product and must be displayed
separately to avoid risk of cross-contamination.
Display on suitable trays separate from all other seafood. Do not top ice.
Thawed (previously frozen) ready to eat seafoodtypically crab sticks and seafood salad mix Products must be correctly defrosted before display. As these products are ready to eat they must be displayed in a separate area of the counter. Do not display raw foods above these products. Display products in suitable, clean containers e.g. stainless steel or plastic. Containers must be washed and sanitized at close of business. Display only the amount of product estimated to sell before close of business.
It is not good practice to hold over excess unsold products.Never refreeze leftover product.
Label products correctly i.e. previously frozen/do not freeze. Do not top ice.
Breaded/flash-fried fishtypically fresh fish fillets coated with crumb/batter may appear cooked Display on suitable trays, set on ice. Display above or to one side of wet fish. Label correctly - i.e. uncooked product/must be cooked before use. Do not top ice.
Added value productsSee section
Display products on suitable trays, on ice, in a separate area of the display counter. Do not top ice. Trays/containers must be washed and sanitized at close of business.
5: RECEIVING & STORING SEAFOOD
7: HOW TO ADD VALUE
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DISPLAY GUIDELINESSETTING UP A SEAFOOD DISPLAY
Setting up a seafood displayThe seafood display must be set up on a daily basis.
Do not leave seafood overnight in the display counter.
You may find the following guidelines useful:
Ensure the display cabinet is running at the correct temperature.
Fill the clean display unit with clean, fresh ice daily.
Slope ice to give height at back, this allows customers a wider viewing arc.
Check each piece of fish for quality.
Check to see that fish is free from parasites. See section
Ensure correct stock rotation procedures are followed.
Fill trays/containers and place in the cabinet.
Place fish and seafood in the cabinet according to kind and display plan.
Place correct price ticket/label beside each species.
Garnish appropriately.
Top ice where necessary.
Remove equipment, boxes of fish and trollies.
Check display counter from front.
Check your own and other staffs appearance before opening for business.
9: FREQUENTLY ASKED QUESTIONS
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Display maintenanceThe seafood display and the whole seafood area requireong0ing maintenance during the course of the days business.
Replenish stock as necessary while following correct rotation procedures.
Remove discoloured or dirty ice.
Remove and replace wilted garnish.
Remove and discard molluscs which remain open.
Top ice fish as necessary.
Check temperature of refrigerators and record.
Clean as you go.
Keep display tidy at all times.
Check appearance of self and other staff.
Maintain seafood area in a clean and tidy condition.
Ensure that glass and chrome of cabinet are kept clean and free from smears.
Keep weighing scales clean.
Wash and clean equipment and surfaces as necessary.
Ensure all serving tongs and all other utensils are washed as necessary.
Ensure staff follow correct procedures for weighing andwrapping product and for handling money if applicable.
Maintain a supply of point of sale material.
Display breakdownAll seafood must be removed from the display counter at close of business every day.
Remove all seafood from counter and store in ice or according to kind in thechill room/fish fridge. See Section
Do not, under any circumstances, leave fish overnight in the display cabinet.
Remove and discard fresh garnish material.
Wash and sanitize other garnish material.
Wash and sanitize all trays, containers, price tags, equipment, serving tongs and all other utensils.
Empty all ice from the display cabinet and discard.
Wash down all cabinet surfaces to remove fish debris and ice.
Wash and sanitize all surfaces.
Re-assemble display counter in preparation for the next morning.
DISPLAY GUIDELINESSETTING UP A SEAFOOD DISPLAY
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5: RECEIVING & STORING SEAFOOD
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Display counter 1Large open seafood counter with a wide range of whole fish,
fillets, some shellfish and added value products.
Free-flow approach to display.
Display implies carelessness, poor product knowledge
and lack of good hygiene practices.
This counter lacks impact, colour is not balanced
and species are difficult to distinguish.
Recipe leaflets are not available for customers.
Counter looks untidy and unattractive.
This display would not entice customers to purchase seafood.
Refer to notes and photograph, compare and contrast
with Counters 2 and 3,
bearing in mind Counter 2 is the same size
and contains a similiar volume of fish.
DISPLAY GUIDELINESDISPLAY COUNTER 1
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Counter 11 Chopping board and knife dirty.
2 Whole salmon, fillets, portions, cutlets jumbled together.
Placed on unwashed, wilted lettuce Top iced Whole fish inappropriately garnished with lemon slices and prawns
3 Counter area left unused while other areas are overfilled.
Surface unwashed leaving residue from melted ice
4 Molluscan shellfish placed directly on ice.
5 Added value products positioned incorrectly, place above wet fish.
Garnish inappropriate, unwashed, wilted, wasteful Trays smeared and dirty
6 Glass and stainless steel smeared and dirty.
7 Ice was left in counter overnight causing packing and lumps forming.
Ice discoloured by squid ink
8 Area lacks colour and interest.
9 Fillets jumbled together, difficult to distinguish species.
10 Whole fish in direct contact with fillets.
11 White fish fillets, species not separated.
Piled too high Some fillets poor quality and gaping All flesh side up, lacks colour Not top iced
12 Trout fillets top iced, causing discolouration.
Fillet placed flesh-down on ice
13 Ray wings and dogfish in direct contact with other fillets.
14 Smoked fish placed directly on ice.
Top iced
15 Excess use of garnish material.
Cut peppers and lemons will discolour fish
16 Fish out of refrigeration.
17 Recipe leaflets/information not available to customers.
18 Signage dirty.
Species wrongly labelled Signs stuck in fish not ice
DISPLAY GUIDELINESDISPLAY COUNTER 1
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DISPLAY GUIDELINESDISPLAY COUNTER 1
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Display counter 2Large open seafood counter featuring a wide range
of whole fish, fillets, shellfish and added value products.
Free-flow approach to display.
The range and volume of fish displayed is similiar to Counter 1,
however, species are easily identified, colour is balanced
and good display practices followed.
Implies good hygiene practices, good fishmongering,
good product knowledge and progressive approach
by offering a range of added value products.
The display looks neat, eye-catching and attractive.
The counter will need constant maintenance and fish
must be replenished on a regular basis, particularly
popular varieties, hence best manned by experienced staff.
This seafood display would attract customers
and encourage them to purchase seafood.
DISPLAY GUIDELINESDISPLAY COUNTER 2
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Counter 21 Chopping board and knife clean.
2 Salmon neatly arranged and sold "price per fish".
3 Range of added value seafood for customer convenience.
Appropriately positioned and separated by glass from wet fish Trays clean Garnish simple
4 Molluscan shellfish displayed in plastic containers embedded in ice.
Not top iced
5 Smoked fish neatly placed on stainless steel trays set on ice.
Not top iced
6 Glass and stainless steel clean and free from smears.
7 Clean, fresh, flaked ice.
8 Whole red gurnard used to achieve colour and interest.
9 Fillets folded and alternated to create interest.
10 Whole fish positioned so it is not in direct contact with fillets.
11 White fish fillets, each species displayed separately.
1-2 layers deep Bottom layer skin to ice Top iced
12 Trout fillets placed skin to ice.
Not top iced
13 Ray wings and dogfish not in direct contact with other fillets.
14 Salmon cutlets washed, scales removed.
Placed on polythene film Not top iced
15 Minimal use of garnish material.
16 Supply of recipe/information leaflets for customers.
Neatly displayed
17 All species correctly labelled.
Clean labels Stuck in ice not in fish
DISPLAY GUIDELINESDISPLAY COUNTER 2
Please note:Smoked fish labelled 'previously
frozen' (where relevant).
Breaded fish labelled
'uncooked product'.
Whole salmon labelled
'price per fish'.
Some of the value added products
are not individually labelled in this
photograph. This is intentional
as the amount of text required,
to adequately describe the
products, would not be legible.
See section 7: HOW TO ADD VALUE
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DISPLAY GUIDELINESDISPLAY COUNTER 2
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Display counter 3Small open counter, approximately 4' x 3',
carrying a limited range of species.
Programmed approach to display.
Species are neatly set out in lines and correctly labelled.
Best selling lines e.g. whiting, coley and salmon
cutlets are repeated within the counter.
Implies good hygiene practices, good product knowledge
and attention to detail.
This display is easy to set up and maintain, particularly for new/less
experienced staff members. A similiar plan can be used to great effect
on a traditional serve-over unit or extended, using more varieties
of fish/added value products, on a larger counter.
The display looks neat and tidy.
It attracts the eye and colour is nicely balanced.
Customers would be enticed to buy seafood from this counter.
DISPLAY GUIDELINESDISPLAY COUNTER 3
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Counter 31 Salmon cutlets well washed. Placed on foil - not in direct contact with ice.
Not top iced
2 White fish fillets skin down on ice.
Species separated Top iced
3 Smoked fish set on trays embedded in ice.
Not top iced
4 Trout fillets skin side to ice.
Not top iced
5 Clean, fresh, flaked ice.
6 Glass and stainless steel free from dirt and smears.
7 Minimal use of garnish material.
8 Species correctly labelled.
Clean price tickets placed in ice not stuck in fish
9 Recipe leaflets neatly displayed.
DISPLAY GUIDELINESDISPLAY COUNTER 3
Please note:Photographs are used only
to illustrate the guidelines for
setting out seafood displays.
The skills necessary to create
attractive, eye-catching displays
cannot be taught through
photographs or text.
These skills are developed, with
trial and error, by the individual
retailer over time.
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DISPLAY GUIDELINESDISPLAY COUNTER 3
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HOW TOADD VALUE7
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7 1HOW TO ADD VALUE
ADDING VALUE
Adding valueMore than ever, customers are demanding foods that are convenient, yet
maintain high standards of quality and freshness and are value for money.
Seafood is the original fast-food, quick, versatile, easy to prepare, cook
and serve and still retaining its image as a healthy, nutritious, tasty food.
Adding value to seafood is something within the scope of every retailer,
regardless of the size of the operation.
Get it right Before planning to extend your business to include value-added products
it is essential you contact your local Environmental Health Officer. See
The E.H.O. in your area will be able to advise on current Food
Hygiene legislation, list of requirements and suitability of your premises.
Be realistic about the number of products you can successfully prepare.You must ensure that you and your staff are capable of producing products
to the same standard on a continuous basis.
The customer will expect continuity and consistency.
To begin with, you could introduce products on a phased basis. This will test the market for you and you will also get a good indication
whether or not you should extend the range of products on offer.
Customers may be somewhat conservative in their purchasing habits and may need encouragement to try something new. Sampling of new value-
added products (particularly on quiet days) will give you valuable feedback
while introducing the range to your customers.
If a separate refrigerated counter is not available for the value-added range then these products must be displayed in suitable, clean containers
in a separate area of the wet fish counter.
To ensure freshness and quality, products should be prepared on a daily basis and sold out before close of business.
On purchasing a product, customers should be given advice on storage, shelf-life and cooking methods.
On purchase, products should be placed in suitable containers (i.e. rigid plastic or polystyrene) and overwrapped for customer convenience.
If prepacked, products must be correctly labelled, according to current
food labelling legislation. See
APPENDIX
APPENDIX
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HOW TO ADD VALUEBASIC IDEAS FOR ADDING VALUE
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Here are some basicideas for adding valueSkinless fillets
Place fillet on board, skin side down, tail towards worker Using a sharp non-serrated knife make a cut through the flesh but
not through the skin. This allows you a grip for your fingers
Change the direction of the knife and working gently in a saw-likemotion ease the skin away from the flesh
Boneless fillets Skin fillet as above Feel gently with finger to locate pin bones Using a sharp knife remove the sliver of flesh containing the bones
Portions Fillets of salmon can be cut crosswise in portion size pieces.Salmon portioned in this way
is more presentable and acceptable to the customer than cutlets which still contain the centre bone
Salmon tails can be filleted out, again giving a more useful, acceptable portion Dogfish cut into strips and then cubed is ideal for home-made fish nuggets Dogfish or monkfish cut in strips or gougons is ideal for stir-frys Squid, cut in rings or strips, is again ideal for stir-frys
Small whole flat fishSmall sized whole plaice, dab or lemon sole are ideal for stuffing.
Remove head and fins Wash gut cavity thoroughly Using a sharp knife cut through top fillet of fish from top to tail
Resting the knife lightly on the bone open out the fillet on one side as far as the fins
Turn fish around and repeat on the second half
Note the underside of the fish is left intact and the backbone still remains.
Suggested stuffings
Herb butter Combine chopped mushroom, spring onion, parsley and brown breadcrumbs Combine diced courgette, tomato and dill
Flat fish with stuffing should be brushed lightly with oil and seasoned before baking in a moderate oven.
See section
On purchase, fish should be placed in a suitable container and overwrapped for customer convenience.
Customers should be advised on correct storage conditions, shelf-life and cooking instructions.
8: PRODUCT KNOWLEDGE/NUTRITION
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7 3HOW TO ADD VALUE
CRUMBED/BATTERED FISH/SEAFOOD IN FLAVOURED MARINADES
Crumbed/battered fishA wide range of batter mixes, flavoured crumb and coatings are available
on the Irish market.
Prepare fish by skinning, de-boning and rinsing in cold wateror ice slush
Portion fish as appropriate e.g. portions, nuggets, gougons
Make up batter/crumb mix as per manufacturers instructionsand coat fish
Prepare only amount of product estimated to sell outbefore close of business
Display fish in suitable containers/trays (i.e. stainless steel, plastic) set on ice. Position above raw foods
Label correctly - "uncooked product"/"must be cooked before use"On purchase fish should be placed in a suitable container and overwrapped
for customer convenience. Customers should be advised on correct storage
conditions, shelf-life and cooking instructions.
Seafood inflavoured marinadesA wide range of quality marinades are available on the Irish market.
Prepare fish by skinning, de-boning and rinsing in cold wateror ice slush
Salmon or cod cutlets should be well washed to remove scalesand any trace of blood
Make up marinade according to manufacturers' instructions Discard any remaining marinade at close of busin