fish product

Question 1

why transport fish live

Answer 1

to prevent spoilage
lower temperature to slow metabolism (4-0oC)

Question 2

chemical preservation of fish

Answer 2

marinating
salting
smoking

Question 3

canned fish

Answer 3

• sterilisation of fish in sealed contained at least 100oC
• market as: canned marine/freswater
• cans of:
  = small blue fish (sardines/mackerel)
  = large blue fish (tuna)
  = sea fish
  = sea fish with vegetables

Question 4

semi-canned fish

Answer 4

• maximum of 18m
• pasteurised cans, temps less than 100oC
• unpasteurised can - contain salt/vinegar
• marinade = chemical preservation

fresh water fish
- caviar -> salting -> pasteurisation -> drying and fish roe