BIM Seafood Handbook

TheSeafood

BIMHandbook

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.

BACKGROUNDTO THE IRISH

SEAFOODINDUSTRY1

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

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


Salmon in season

UNION HALLMAIN SPECIES LANDED

DemersalShellfish

Salmon in season

DUNMORE EASTMAIN SPECIES LANDED


Salmon in season

KILMORE QUAYMAIN SPECIES LANDED

DemersalShellfish


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.

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


YOUGHALBAY

SPECIESBottom Mussels

WATERFORDESTUARY

SPECIESPacific OystersBottom Mussels WEXFORDHARBOUR

SPECIESBottom Mussels

CARLINGFORDLOUGHSPECIES

Bottom MusselsPacific Oysters

BANNOWBAY


DUNGARVANBAY



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

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.

KNOWYOUR

SEAFOOD2

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

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.

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

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


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


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


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


WET Whole, Fillets

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.

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


Other species of tuna are occasionally found in Irish waters.

WET Whole/Gutted, Fillets, Steaks/Cutlets,Boneless Skinless Fillets

SMOKED

WET Whole, Steaks

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

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

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

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

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

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


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


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.


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


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.

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

ASSESSINGQUALITY3

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


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


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.


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


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.


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


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.


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.


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.


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.


85

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

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.

6 4

6: DISPLAY GUIDELINES

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

6 5

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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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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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.


7: HOW TO ADD VALUE

6 8

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

6 9

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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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


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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.


6 14

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


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 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.


6 17

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.


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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HOW TOADD VALUE7

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

HOW TO ADD VALUEBASIC IDEAS FOR ADDING VALUE

7 2

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

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

BIM Seafood Handbook

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