A Model Retail Identification Plan for Seafood Species: A Description of the Project and Recommended Principles of Identification, Volume 55Department of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, Inspection and Safety Division, 1978 - Fish as food - 169 pages Prepared for the United States Department of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, Inspection and Safety Division, |
Contents
DEVELOPMENT OF A MODEL IDENTI 29 | 40 |
REVIEW OF THE MODEL IDENTIFI 36 | 40 |
CONCLUSIONS AND RECOMMENDATIONS | 76 |
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Common terms and phrases
Atlantic Cod Atlantic Mackerel BASE names Black Dogfish Blackfin Tuna Blue Catfish Brown Bullhead COARSE WET STRONG COARSENESS MOISTURE content COARSENESS SMOOTH MOISTURE COLOR after cooking consumers content after cooking content LOW ODOR cooking FLAKY FIRM cooking WHITE FLAKINESS Crevalle Jack DARK NOT FLAKY DRY after cooking edibility profiles edible characteristics FAT content LOW finfish FIRM COARSE WET FIRM COARSENESS SMOOTH FIRM SMOOTH DRY FIRMNESS COARSENESS MOISTURE FIRMNESS FIRM COARSENESS fish FLAKINESS FIRMNESS COARSENESS FLAKINESS FLAKY FIRMNESS FLAKY FIRM SMOOTH FLAKY FIRMNESS FIRM FLAKY NOT FIRM FLAVOR intensity MILD Giant Sea Bass HIGH STRONG DARK identification system intensity MILD FAT Mackerel MILD FAT content MOISTURE content DRY MSP level Ocean Pout Petrale Sole product identification raw-fresh MILD COLOR Salmon seafood seafood industry seafood products seafood species Shovelnose Sturgeon Skipjack Tuna SMOOTH MOISTURE content Spotted Seatrout STRONG HIGH STRONG WET STRONG HIGH WHITE FLAKINESS FIRMNESS WHITE FLAKINESS FLAKY Yellowtail Flounder