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FISH: A FIRST GRADE FOOD.

LE POISSON : UN ALIMENT DE TOUTE PREMIERE QUALITE.

Author(s) : GALTIER P.

Type of article: Article

Summary

FISH CONSUMPTION IS INCREASING REGULARLY, THANKS NOTABLY TO QUICK-FREEZING. THE TREND IN HIGH SEAS FISHERIES IS MORE TOWARDS SMALLER FREEZER VESSELS WITH A HIGHER PERFORMANCE, GREATER POLYVALENCE (10 IN FRANCE IN 1986) AND WITH 3 TO 4 CRUISES PER YEAR: CANADA, GREENLAND AND THE WATERS OF TH FRENCH FISHERIES COVER ONLY 50% OF THE REQUIREMENTS OF PROCESSING INDUSTRIES. ON BOARD THESE VESSELS, FISH ARE PREPARED AND FILLETED (STANDARD OR BONELESS FILLETS), AFTER WHICH THE FILLETS ARE FROZEN IN BLOCKS OR INDIVIDUALLY. THE PROCESSING TIME AFTER CATCH IS FROM 2 TO 9 HOURS. CONSUMPTION IS TENDING TOWARDS PROCESSED PRODUCTS WHICH ARE EASY TO USE: PLAIN SLICES, BREADED PORTIONS AND PRECOOKED FISH, THE LATTER GAINING POPULARITY ON THE MARKET. FISH QUALITY, MAINLY FRESHNESS, IS CONTROLLED BY ORGANOLEPTIC, CHEMICAL AND BACTERIOLOGICAL ANALYSES. THE IDENTIFICATION OF LISTED SPECIES IS CARRIED OUT BY ELECTROPHORESIS. J.L.

Details

  • Original title: LE POISSON : UN ALIMENT DE TOUTE PREMIERE QUALITE.
  • Record ID : 1987-1034
  • Languages: French
  • Source: Surgélation - n. 248
  • Publication date: 1986/06
  • Document available for consultation in the library of the IIR headquarters only.

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