SEAFOOD HANDLING GUIDELINES - Sydney Fish Market
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
SEAFOOD HANDLING GUIDELINES © 2015 Sydney Fish Market Pty Ltd
Revised 5th Edition 2015
ISBN: 978–0–9804231–3–6
© Sydney Fish Market Pty Ltd, Australia,
2000, 2009, 2013, 2015
Locked Bag 247, PYRMONT NSW 2009
Tel: +61 2 9004 1100
Fax: +61 2 9004 1177
Email: supplydept@sydneyfishmarket.com.au
All rights reserved. Apart from any use as permitted under the
Copyright Act 1968, no part may be reproduced, stored in a
retrieval system, or transmitted in any form, or by any means,
electronic, mechanical, photocopying, recording or otherwise
without written permission from Sydney Fish Market Pty Ltd.
Disclaimer
Information contained in this booklet, which includes
information about seafood products, handling, temperature
control, storage and seafood spoilage, is provided in good faith.
While Sydney Fish Market Pty Ltd makes reasonable efforts to
ensure information in this booklet is up to date and accurate,
neither Sydney Fish Market Pty Ltd nor any of its related
bodies corporate (as defined in section 50 of the Corporations
Law) makes any representation or gives any warranty as to the
currency, accuracy, reliability or completeness of any information
in this booklet. To the extent permitted by law, Sydney Fish
Market Pty Ltd accepts no responsibility or liability for any loss,
damage or injury suffered by the user consequent upon, or
incidental to, the information in this booklet.
[ii]
SYDNEY FISH MARKET SEAFOOD HANDLING GUIDELINES
Photo by Franz Scheurer
INTRODUCTION
Sydney Fish Market (SFM) is Australia’s seafood centre of In 2005, SFM was the first Australian company to be certified
excellence and strives for the highest levels of quality and to the Australian Seafood Standard and in October 2007 to
customer satisfaction. the Australian Fish Names Standard.
SFM voluntarily introduced its Quality Assurance Program, On a regular basis SFM surveys its registered Buyers and
incorporating the Hazard Analysis Critical Control Point frequently meets with a representative committee for the
(HACCP) system in October 1998. Since then SFM has Buyers, to ensure that it clearly understands the needs of
worked to ensure all products sold across SFM’s market floor Buyers when they purchase seafood through SFM.
and all meals prepared at Sydney Seafood School stringently
This manual is a clear representation of not only the key
adhere to this standard.
methods of storage and handling of seafood, but what
SFM’s Quality Assurance Program and HACCP systems Buyers value when purchasing product through SFM.
are designed not only to ensure that the seafood sold by
By consistently following the practices suggested in this
SFM is safe to eat but also to ensure that the highest levels
manual, Suppliers will have improved size grading, greater
of quality, truth in labelling and customer satisfaction
freshness and longer shelf life for their seafood, allowing
are achieved. Consisting of documented policies,
them to command premium prices in the marketplace for
procedures and specifications, the Quality Assurance
their products.
Program and HACCP system is audited every six months
against internationally recognised standard ISO 22000
by accredited external auditors.
[iii]
[iv]
SYDNEY FISH MARKET SEAFOOD HANDLING GUIDELINES
TABLE OF CONTENTS
ACKNOWLEDGMENTS ........................................................................................................................................................................................... ii
INTRODUCTION .......................................................................................................................................................................................................... iii
SECTION 1: Seafood Spoilage ............................................................................................................................................................................ 3
Temperature ...................................................................................................................................................................................................... 3
Other Causes of Spoilage .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Specific Causes of Seafood Deterioration ......................................................................................................................................... 3
Table 1.1 Recommended Safety Temperature .............................................................................................................................. 4
Graph 1.1 Spoilage Rates Vs Temperature ..................................................................................................................................... 4
SECTION 2: Handling Uncooked Chilled Fish .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Identifying, Sorting & Grading Your Product .................................................................................................................................. 5
Controlling Temperature ............................................................................................................................................................................ 5
Preparing an Ice Slurry .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Helpful Tips ...................................................................................................................................................................................................... 6
Additional Advantages ................................................................................................................................................................................ 6
Storing Seafood .............................................................................................................................................................................................. 6
Careful & Hygienic Handling .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Labelling............................................................................................................................................................................................................. 7
Specification .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Table 2.1 Product Specification Chilled Seafood (Uncooked) .............................................................................................. 8
SECTION 3: Guidelines for Sashimi Fish ..................................................................................................................................................... 10
Handling Procedures ................................................................................................................................................................................... 10
Sashimi Grade Tuna .................................................................................................................................................................................... 10
SFM’s Tuna Sashimi Grading Scheme .............................................................................................................................................. 10
Table 3.1 Sashimi Grading Scheme .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Grading – Yellowfin Tuna ........................................................................................................................................................................... 14
Grading – Bigeye Tuna ................................................................................................................................................................................ 15
SECTION 4: Frozen Fish .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Freezing Process ............................................................................................................................................................................................ 16
Temperature & Rate of Freezing ............................................................................................................................................................ 16
Tips for Freezing & Storing Fillets .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Causes of Deterioration in Quality ....................................................................................................................................................... 17
Packaging & Labelling ................................................................................................................................................................................ 18
Quality Assessment ...................................................................................................................................................................................... 18
Table 4.1 Sale Classifications – Frozen Fish .................................................................................................................................. 18
[1]SECTION 5: Guidelines for Crustacea ............................................................................................................................................................ 19
Crustaceans Commonly Sold Live .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Conditioning Live Crustacea .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Table 5.1 Sale Classifications – Live Rocklobster, Redclaw .................................................................................................. 20
Table 5.2 Sale Classifications – Live Spanner Crab ................................................................................................................... 20
Table 5.3 Sale Classifications – Live Mud Crab ........................................................................................................................... 21
Mud Crab That Don’t Meet The Grade .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Dead or “Commercially Unsuitable” Mud Crab .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Cooked Crustacea ......................................................................................................................................................................................... 23
Cooking Crustacea ........................................................................................................................................................................................ 23
Packing Crabs .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Table 5.4 Sale Classifications – Cooked Crustacea .................................................................................................................... 24
Bivalve Molluscs ............................................................................................................................................................................................ 27
Bivalve Labelling .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Table 5.5 Sale Classifications – Bivalve Molluscs ....................................................................................................................... 27
SECTION 6: Processed And Overseas Products ...................................................................................................................................... 28
Table 6.1 Sales Classifications – Value Added, Ready To Eat, Retail Ready Packaged ........................................ 29
Table 6.2 Sales Classifications – Value Added, Ready To Eat, Catering Pack ............................................................ 30
Table 6.3 Sales Classifications – Processed, Retail Ready Packaged .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Table 6.4 Sales Classifications – Processed, Catering Pack .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Table 6.5 Sales Classifications – Imported Product (Not from New Zealand) .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
APPENDIX I: Types of Hazards .......................................................................................................................................................................... 34
Biological Hazards ........................................................................................................................................................................................ 34
Schedule of Ciguatera High-Risk Areas & Species Size Limit .............................................................................................. 35
APPENDIX II: Quota, Protected & Prohibited Species .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
APPENDIX III: Process Codes .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
APPENDIX IV: Size Codes ..................................................................................................................................................................................... 39
APPENDIX V: Size Grading Schedule ........................................................................................................................................................... 40
[2]SYDNEY FISH MARKET SEAFOOD HANDLING GUIDELINES
SECTION 1: SEAFOOD SPOILAGE
Temperature Specific Causes of Seafood
The primary cause of seafood spoilage is product stored at Deterioration
too warm a temperature. Therefore, making sure that seafood Biochemical
is kept at the optimal temperature is crucial in ensuring The progressive breakdown of the amino acids that are
superior product quality, freshness and maximum shelf life. responsible for freshness and good taste will cause seafood to
It has been proven that fresh or wet seafood begins to deteriorate. The development of this process can be observed
deteriorate as soon as it is caught, or harvested, and then through the stages of rigor mortis:
killed. This deterioration is irreversible, and the rate at which Pre-rigor: soft, limp and flexible muscles
deterioration occurs is determined by temperature.
In rigor: stiff, inflexible muscles
As Table 1.1 illustrates, the optimal range for storing and/
Post-rigor: soft, limp and flexible muscles
or transporting fresh seafood is between -1˚C and +5˚C.
The rate of deterioration compounds as the product This enzymic biochemical process cannot be stopped,
temperature increases1 e.g. seafood stored at 4˚C will but it can be slowed down by keeping temperatures as
deteriorate twice as fast as seafood stored at 0˚C. At 10˚C low as possible.
seafood deteriorates four times as fast as the same seafood
stored at 0˚C. At 16˚C it deteriorates six times as fast. Microbiological
Therefore, even when keeping seafood at 4˚C, which is within Micro organisms that are naturally present in the gut and
the recommended range, it will still spoil twice as fast as it skin of seafood start to multiply and decompose the tissue
will at 0˚C. For example cooked King Prawn would stay at structure once the fish is dead, affecting the texture, colour
peak optimum condition for 4 days at 0˚C, only 2 days at and smell of seafood. This process can be slowed down by
4˚C and only 1 day at 10˚C. keeping temperatures as cool as possible.
Put simply, the warmer the product, the shorter the shelf life.
Gaping
So the golden rule is keep it cool!
Gaping occurs when the connective tissue between the
muscle breaks up. It is caused by either storing the product
Other Causes of Spoilage at a high temperature during rigor mortis or rough or incorrect
Other causes of seafood spoilage include: handling after stiff rigor mortis has occurred.
• Physical damage caused by gaffs or other fishing
equipment or poor handling methods. This includes scale Environmental
or skin damage and leaching of skin colour when using an Industrial and natural pollution can cause seafood to
ice slurry system to chill fish down. deteriorate. Examples include naturally occurring seafood
toxins found in both shellfish and finfish, and parasites.
• Contamination or lack of hygiene. This occurs when
the product comes into contact with contaminated
Note: Seafood in the early stages of deterioration caused
environments including dirty boats or equipment or
by enzymic activity will not generally harm the consumer,
physical contaminants like dirt, diesel or grass.
although it may become unfit for sale because the quality or
nature of the seafood has changed. Later bacterial spoilage
however, may represent a health risk to the consumer, while
deterioration arising from environmental contamination at any
stage can be harmful to the consumer.
1
Boulter, M., Poole, S. Bremner, A. Australian Quality Index Manual, 2006. Fisheries Research and Development Corporation and Sydney Fish Market.
[3]Table 1.1 Recommended Storage Temperature
ACTIVITY PRODUCT TEMPERATURE
Fresh or wet seafood -1˚C – +5˚C
Storage
Frozen seafood -25˚C or below
Freezing Fresh seafood -25˚C or below, as quickly as possible
Fresh or wet seafood -1˚C – +5˚C
Transporting
Frozen seafood -18˚C or below
This specification will be amended from time to time. To obtain a copy of the most recent version,
contact SFM’s Supply Department on +61 2 9004 1106.
Graph 1.1 Spoilage Rates Vs Temperature
16˚C
10˚C
4˚C
0˚C
1 2 3 4 5 6 7 8 9 10 11 12
Days on ice
[4]SYDNEY FISH MARKET SEAFOOD HANDLING GUIDELINES
SECTION 2: HANDLING UNCOOKED CHILLED FISH
Identifying, Sorting & Grading Your Controlling Temperature
Product Controlling the temperature of seafood is essential to ensure
On a regular basis SFM surveys its registered Buyers and the superior quality of the end product.
frequently meets with a representative committee for the From the consumer’s point of view, the fresher the seafood
Buyers to ensure that it clearly understands the needs of is, the better the quality and taste. From the Buyer’s point
those purchasing seafood through SFM. of view, the fresher the seafood, the longer the shelf life.
Through these information gathering sessions it is clear that The better the Supplier’s reputation in the marketplace as
of primary importance to Buyers is product that is clearly a provider of quality seafood, the greater demand for their
identified (which includes the correct Australian Fish Name) product.
appropriately sorted and accurately graded. This allows As noted earlier, as soon as fish are caught or harvested,
Buyers to purchase product with confidence, inturn making they begin to deteriorate due to autolytic enzyme activities
it vital that Suppliers to SFM also adhere to the following within the body and bacteria which are always present on the
handling guidelines: skin, in the gills and gut. Under the right conditions bacteria
• Release or discard species identified as protected, naturally multiplies quickly, leading to rapid deterioration of fish
dangerous or prohibited, and dispose of diseased or quality. It is important therefore that fish are washed (where
environmentally spoiled seafood (refer to Appendix I and II necessary) and chilled to around 0˚C as soon as possible.
for a list of these species). They must then remain chilled at around 0˚C through all
production stages and transportation to slow down spoilage.
• Grade and separate seafood according to species and size
grade. SFM also has a standard product grading sheet that The most effective method of chilling fish and reducing the
categorises sizes for all major species (see appendix V). rate of enzymic and bacterial activity is ice slurry2. Using ice
slurry when the fish are first caught/harvested and correctly
• Keep seafood cold from the time of capture or harvest.
packing in ice for transportation increases the likelihood of the
The sooner it is chilled to 0˚C and maintained at this
seafood reaching the consumer with a longer shelf life and
temperature, the better the shelf life and quality (remember
better appearance and taste.
– seafood spoils twice as fast at 4˚C than it does at 0˚C).
• Pack and stack seafood effectively. When using ice slurry, Suppliers need to take care to avoid
leaching of skin colour, greying of gills and/or clouding of eyes.
• Separate shark and ray meat from other lean finfish.
In order to preserve the skin colour of fish kept in ice slurry for
When shark deteriorates it smells of ammonia that can
a reasonable time, ensure that the salt content of the slurry is
contaminate the exposed flesh of other fish.
maintained at a level similar to that in the fishes’ bodies. This
• Separate damaged seafood from undamaged seafood. will also prevent leaching of the gills and clouding of the eyes.
• Cooked seafood should not be packed with Consumers and Buyers use skin, eye and gill condition to
uncooked seafood. assess fish quality. Therefore, if the skin colour is leached
or the fish have cloudy eyes the ultimate price realised for
the Supplier will be less, no matter how good the condition
of flesh. The appearance of fish affects the presentation
value of the seafood, which is very important to Buyers
and consumers.
2
Ice slurry is a mixture of ice and seawater.
[5]Preparing an Ice Slurry possible).
• The ice slurry must be stirred periodically so that the
Migratory Fish
temperature and salinity are evenly distributed.
For migratory fish from cold-water areas like NSW, the ice
slurry should be made up of 2 parts ice to 1 part seawater. In • For raw crustacea (such as prawn) ice slurry is also
warmer areas like Queensland, a mix of 8 parts ice to 2 – 3 a good storage method as it influences which type of
parts seawater is required to obtain efficient cooling. In this spoilage bacteria exist and extends shelf life compared
case extra salt would be required. For example 1,000 litres to iced storage.
of ice slurry would require 1.5 – 3.5kg of salt, depending on
how much ice has melted in the slurry. Additional Advantages
Large fish such as Spanish Mackerel, Mahi Mahi and Yellowtail
Sashimi Grade Fish Kingfish are bled with greater ease in the slurry tank. It
For sashimi grade fish it is desirable that rigor mortis sets in also allows the blood, slime and other waste products to be
fast and lasts as long as possible, therefore the fish should be removed from the fish, reducing the chance of bacterial growth.
treated by ice slurry immediately after spiking. The blood in the slurry water also acts to prevent leaching of
colour (similar to salt).
Delicate Skin Species
Using a large quantity of ice in the slurry prevents direct
For delicate skin species such as calamari and squid, 1 part
contact between fish, particularly large fish, resulting in more
ice to 5 – 10 parts of seawater (closest to natural salinity)
efficient chilling and less damage to the fish.
gives the best result.
Crustacea Storing Seafood
For crustacea, the ice slurry should be 3 parts ice to 1 part Once seafood has been chilled in the ice slurry for about half
seawater. When the animal is removed from the slurry there an hour (this time varies according to size and species), it
should be no pincer or eye reflex in crabs, meaning they are should be removed from the slurry and packed with enough
dead. Rocklobster and crab (such as Spanner Crab and Blue ice to hold the temperature between -1˚C and 5˚C (ideally as
Swimmer Crab) can be stored for up to 18 hours in ice slurry close to 0˚C as possible) for the remainder of the voyage and
without loss of eating quality. transportation to SFM.
SFM recommends the following steps to maintain the quality of
Helpful Tips your seafood:
• Do not put seafood into fresh water.
• Chill seafood to 0˚C before packing, taking care not to go
• If possible, control salinity using coarse rock salt. As a below -1˚C or higher than 5˚C.
general rule, do not allow the temperature to drop below
• Cover the bottom of the box with about 6cm of ice.
-1˚C because product will start to freeze. Sufficient salt
Place uncooked chilled seafood in plastic bags or cover with
should be added to the slurry to bring the salinity to
plastic sheeting before further ice is added to the product.
approximately the same level as the water the fish is taken
This prevents leaching of skin colour, grey gills and cloudy
from. The salinity in the ice slurry tank drops as the ice
eyes caused by melted ice water coming into contact with
melts, so coarse rock salt should be added to the ice slurry
the fish.
to dissolve gradually. The salt used should be rough and
• Use small soft flakes of ice when packing to avoid physical
natural, rather than refined.
damage (e.g. bruising) to the fish. Soft, small ice (like flake
• For chilled fish, an ice slurry should be used for the initial
ice) tends to pack easier and melt faster which is where the
cool-down only. The fish should then be removed from
actual “cooling power” of ice comes from. Gel packs are
the slurry once the core temperature is around 0˚C and
not designed to cool like ice because the melted water is
stored between -1˚C and 5˚C (ideally as close to 0˚C as
locked inside the pack. Therefore, if using gel packs, ensure
[6]SYDNEY FISH MARKET SEAFOOD HANDLING GUIDELINES
that the product is chilled to the lower limits of the product • Do not squeeze, squash, throw or step on seafood.
specifications given in this guide before packing i.e. 0˚C. • Avoid folding or squeezing large fish into the crate/carton.
• If fish are gutted, fill the cavity with ice and place belly • Avoid leaving the tail of large fish from over-hanging the
down in the crate so the cavity drains. When doing this, edge of the crate/carton.
ensure plastic sheeting is used (rather than plastic bags)
• Do not use staples to attach labels to containers or fish as
and there are holes in the bottom of the container to allow
they are a food safety risk.
ice water to drain.
• To reduce the risk of cross contamination never stack
Labelling
uncooked product on top of cooked seafood.
Ensure your fish is labelled correctly. SFM is audited against
• Use plastic liners to encase cooked seafood and fillets to
the Australian Fish Names Standard (AS SSA 5300).
reduce the risk of cross contamination.
The Australian Fish Names website lists the standard names
• Iced product should be placed in a cool room where the used for each specie (www.fishnames.com.au). If you are
temperature is kept constant. still unsure of the correct marketing name, please contact
• Vessels without mechanical refrigeration should use a FISHline on +61 2 9004 1122 during office hours or contact
well-insulated box with polyurethane foam about 100 – our market floor staff on +61 2 9004 1154.
200mm thick. This is ideal because it provides effective Once the fish is correctly sorted and graded, write the correct
insulation as well as being moisture and rot proof. The box net weight on the SFM crate label and manifest along with
should: your Supplier name or number, size, grade and process
– be lined with a suitable impervious material and internal code. The process codes are listed in Appendix III. Incorrect
corners should be rounded to facilitate cleaning. details on the labels, such as wrong identification, creates the
potential for erroneous description when being sold, which
– have provision for drainage and disposal of melt-water.
increases the likelihood of Buyers putting product up for
• Upper layers of product should be supported to prevent resale.
crushing of fish beneath. Similarly, boxed product should
be stacked so that the weight of upper boxes is supported Short-weight discrepancies occur because product loses
by the structure of the boxes below. Boxes should not moisture in transit, especially shellfish, gilled and gutted
be overfilled. product and cooked product. To ensure weight at the time
of sale is correct, the actual weight of product should be
Careful & Hygienic Handling understated by 2% (or 200 to 300 grams depending on
quantity of product packed) on both label and manifest.
• Ensure all surfaces aboard the vessel that may come
into contact with seafood are regularly cleaned. Generally, smaller packs of 10 – 15kg for high value ($8/
kg and above) species will achieve better prices than larger
• Ice or ice slurry using seawater must be hygienic.
packs for the same size and quality product, as smaller packs
Water taken close to shore or from a river should not
attract more Buyers.
be used, as pollutants in the water may contaminate
the product. Do not use staples to attach labels to containers as they are a
food safety risk.
• Plastic liners are recommended but use only once.
• If there is any doubt about the cleanliness of a container, Specification
don’t use it.
Products need to meet a defined specification to determine
• Keep seafood covered at all times to minimise chance that they are fit for consumption and can be described
of contamination. correctly. Following the information described in this section
• Do not overfill containers. should ensure products can meet these specifications.
Overleaf on Table 2.1 the SFM grading scheme for uncooked
• Do not hold, handle or throw large finfish by the tail.
chilled fish is outlined. This is the specification SFM uses
when assessing product.
[7]SYDNEY FISH MARKET SEAFOOD HANDLING GUIDELINES
Table 2.1 Product Specification Chilled Seafood (Uncooked)
ALL CLASSIFICATIONS
Product Description Uncooked, chilled seafood that has been pre–weighed pre–packed and iced prior to arrival.
Composition Finfish to be cooked before consumption.
Distribution Conditions Chilled in Ice at –1˚C to +5˚C
Temperature of Seafood Minimum: –1˚C Maximum: +5˚C
Packaging In clean plastic fish crates, insulated foam containers, waxed or cardboard cartons, insulated
bulk bins
Labelling Seafood must have barcode label specifying supplier name, species, net weight, grade and
processing method (where appropriate). Species name to be in accordance with the Australian
Fish Names Standard: AS SSA 5300
Catch Area Seafood has not been caught in an area notified by the Health Department or NSW Fisheries
as having a water quality problem likely to result in seafood that is unsafe to eat.
Unacceptable Species See schedule – Ciguatera High Risk Areas and Species Size Limits
– Ciguatera
– Waxy Esters The following species are not permitted; Escolar Lepidocybium flavobrunneum & Oilfish
Ruvettus pretiosus
Heavy Metal Contamination Maximum levels permitted (Food Standards Code) Refer to: Standard 1.4.1
Chemical Contamination Maximum levels permitted (Food Standards Code) Refer to Standard 1.4.2
Microbiological Standard Plate CountSYDNEY FISH MARKET SEAFOOD HANDLING GUIDELINES
SALE CLASSIFICATIONS
A+ Grade. (1) A Grade. (2) B Grade. (3) C Grade. (4) Reject. (5) Seize (6)
Size Complies with statutory minimum size limits and graded as per SFM’s size grading schedule Does not comply
with size limits.
Smell Fresh seafood smell with no repugnant odour Some Slight repugnant Repugnant
unpleasant odour to the odour
odours present fish in at least
but not one category
repugnant. whether overall,
gills, guts, flesh
Skin Skin/scales are bright. Scales are Scale Damaged Skin/scales are Evidence of
or fillets
Colour/Scale intact. Skin/scales are undamaged. pale/bleached heavy sweating
No evidence of sweating. or there is slight and/or extensive
Condition Minor skin evidence of skin/scale
damage. Skin some sweating damage.
may be slightly and/or major
pale or bleached skin/scale
due to ice slurry damage.
treatment.
Gills Bright red coloured gills Pale red/pink Dull coloured Dull coloured
coloured gills. gills and some gills and
Possibility unpleasant gill repugnant odour
of slight gill odour but not of gills and
odour but not repugnant. flesh.
repugnant.
Guts Firm to the touch Bit Soft to the Soft to the Soft to the touch
touch. touch. and repugnant
odour.
Flesh Live or pre–rigor Peak rigor Early post–rigor Late post–rigor Soft to the touch
mortis mortis (i.e. mortis (i.e. mortis (i.e. Soft and repugnant
Firm) Slightly soft). to the touch). odour
Diseases and No evidence of disease or parasites Evidence of
Parasites disease or
parasites
Contamination No evidence of contamination e.g. diesel, petrol, mud Evidence of
contamination
Note: 1. A+ Grade product is premium quality.
2. A Grade product falls just short of premium quality, this is good quality product.
3. B Grade is acceptable quality product with slight to moderate imperfections.
4. C Grade has a greater level of imperfections which detract from customer satisfaction.
The seafood is still marketable and does not present a food safety risk.
5. Not of merchantable quality. This product will not be sold.
6. Not fit for consumption. This product will be seized.
This specification will be amended from time to time. To obtain a copy of the most recent version,
contact SFM’s Supply Department on +61 2 9004 1106.
[9]SECTION 3: GUIDELINES FOR SASHIMI FISH
Sashimi fish is determined by its level of freshness.
Early stage freshness deterioration is defined by the stage
Sashimi Grade Tuna
of rigor mortis. Fish prior to or in stiff rigor mortis are In the case of sashimi grade Tuna, the colour of the flesh is as
considered sashimi quality. important as its freshness. All finfish have two types of muscle:
white muscle similar to human muscle, and dark muscle
Handling Procedures specific to finfish. When the fish is filleted and skinned, the
dark muscle is easily recognised, running beside the lateral line,
The following two processes can slow down enzymic
usually just under the skin. The large portion of dark muscle
activities, which will maintain freshness and extend the
running through the already slightly red-coloured meat is clearly
duration of rigor mortis, resulting in longer shelf life and better
visible.
quality product.
When Tuna are sold, they should be in the dull red
Spike the Hindbrain (Ike Jimi) (deoxymyoglobin) colour stage so that the bright red
(oxymyoglobin) coloured flesh will result when the Tuna is later
Spiking the hindbrain (a process also known as Ike Jimi)
served to the consumer. Over-oxidised “brown” coloured flesh
is used to destroy the medulla oblongata (lower half of the
is not considered sashimi grade product.
brain stem) and the spinal cord to slow down the enzymic
activities, because most of the enzymes involved with the
physiological functions are controlled by the nervous system.
SFM’s Tuna Sashimi Grading Scheme
This process also prevents fish from struggling and ensures For the majority of Buyers at SFM’s auction, colour is the most
that much of the original energy within the muscle (stored as important grading attribute when purchasing sashimi grade
glycogen) is retained and the body temperature is kept lower. Tuna. In addition to colour, for top-grade fish shape is a key
This maintains glycogen levels and fish therefore, stay in rigor attribute because the amount of sashimi grade meat that the
for longer, slowing the rate of deterioration. Buyer estimates will be recovered from the whole fish will
ultimately determine the final price paid. Therefore, colour and
Bleed the Product to a lesser degree shape are the key determining factors when
grading Tuna under SFM’s Sashimi Grading Scheme.
Another method of removing heat and waste matter from the
product is to bleed it. If blood is not removed from the fish,
Grades
or the degree of oxygen deprivation is extreme, the build-up
The revised Sashimi Grade Scheme (page 12) provides for six
of wastes can lead to highly acidic blood which can cause
possible grades of sashimi Tuna. These are:
the flesh to turn soft, pale and bitter to taste. This condition
in Tuna is known as “burnt” flesh, pale soft exudative Sashimi A+
syndrome (PSE) or Yaki Niku. Bleeding should be carried out Sashimi A
immediately upon capture or harvest.
Sashimi B+
To bleed: Cut any artery on the gills or caudal section (base of
Sashimi B
the tail). For Tuna, cut both sides of the subcutaneous blood
Sashimi B – (pale)
vessel (located near the pectoral fin). There should be no
blood left visible in the flesh. Cutting the arteries after spiking Sashimi B – (cloudy)
allows the heart to act as a pump and drive the blood from
the body. Other Contributing Factors
Fat, Oil Content, Freshness & Meat Damage
Fat, oil content, freshness and meat damage are also important
factors influencing price, these attributes will be assessed
separate to grading and the results verbally announced to
Buyers by SFM auctioneers and displayed on the auction
clock as part of the selling process.
[10]SYDNEY FISH MARKET SEAFOOD HANDLING GUIDELINES
(If these additional factors were considered in the grading Which Fish are Sashimi Species?
scheme it would be too complex and confusing, making the
• Yellowfin Tuna
system unworkable.)
• Southern Bluefin Tuna
Process of Assessment by Quality Assurance • Bigeye Tuna
Team
The Quality Assurance Team assesses Tuna prior to the What is Grade C?
commencement of the auction each morning, using the C grade is deemed non-sashimi or cooking grade and is only
following schedule of assessment: safe to be consumed after cooking.
Grading Factors 1 & 2 Assess whether any Tuna needs to
be seized due to a) contamination; Other Species Displayed in the
and b) disease or parasites; Sashimi Area
Albacore Tuna and species such as Mahi Mahi, Swordfish
Grading Factor 3 Assess fat, oil, freshness and meat
and Striped Marlin are rarely sold for sashimi consumption in
damage attributes;
Australia; hence they will not be sashimi graded. However,
Grading Factors 4 & 5 Assess colour and shape to comments (as listed under Section 3 of the Grading Scheme
determine a Tuna’s overall rating Table – Merits & Demerits) regarding the species fat, oil
content, freshness and meat damage will still be used to
Weight describe these species.
Tuna usually have to be greater than approximately 20kg Other large fish such as Opah will also be laid out in this area
to develop the colour required to be considered sashimi but not graded as they are not sashimi species.
quality. However some smaller Tuna do present good colour,
therefore, weight will not be used as a determining factor for
sashimi grading. Tuna will be graded in terms of flesh colour
regardless of its size.
Product Labelling
All product sold from SFM’s Sashimi Pavilion will have a
waterproof card attached containing all the relevant data
required for sale:
• Sequence number
• Supplier
• Weight
• Species
• Process
• Country of origin
• Grade (if it is a sashimi species)
[11]SYDNEY FISH MARKET SEAFOOD HANDLING GUIDELINES
Table 3.1 Sashimi Grading Scheme
ALL CLASSIFICATIONS
Product Description Sashimi grade Tuna
Composition Tuna species – Yellowfin Tuna, Bigeye, Southern Bluefin
Distribution Conditions Chilled in ice at -1˚C to +5˚C
Temperature of Seafood Minimum: -1˚C Maximum: +5˚C
Preparation Gills and guts removed. Preferably spiked and bled.
Packaging In clean bulk bins, clean plastic bag inside clean cardboard cartons, or clean plastic bag inside
clean insulated containers
Labelling Seafood must have barcode label specifying supplier name, species, net weight and grade.
Species names to be in accordance with the Australian Fish Names Standard AS SSA 5300.
Catch or Harvest Area Seafood has not been caught or harvested in an area notified by the Health Department or
NSW Fisheries as having a water quality problem likely to result in seafood that is unsafe to
eat.
Heavy Metal Contamination Maximum levels permitted (Food Standards Code) – Standard 1.4.1
Chemical Contamination Maximum levels permitted (Food Standards Code) – Standard 1.4.2.
Microbiological Standard Plate CountSYDNEY FISH MARKET SEAFOOD HANDLING GUIDELINES
NON
GRADING FACTORS SASHIMI GRADE SASHIMI GRADE SEIZE & REJECT
1. Contamination No evidence of contamination e.g. diesel, petrol, mud Evidence of contamination e.g. diesel,
petrol, mud: seize & reject
2. D
isease No evidence of disease or parasites Evidence of parasites or diseased fish
& Parasites resulting in meat being unfit for human
consumption: seize & reject
3. Freshness Merits • Evidence of •H
igh presence
Fat blood and of body fluids in
Good Freshness (+FRH) body fluids in stomach and gill
Oil displaying the following characteristics; stomach and gill cavity resulting
Flesh Damage cavity resulting in repugnant
• bright, glossy skin colours
Meat in unpleasant odour
• v ery firm carcass (flesh springs back quickly, odour
tail section can be seen lifting off the table) Or
• Large soft areas
The above grading • scales intact • Prevalent
on carcass
factors are assessed meat damage
• clean stomach and gill cavity with fresh sea smell surface
against the Standard making meat
Characteristics to • Significant unfit for human
Significant amounts of fat (FAT)
determine whether amount of consumption
they are Merits, Significant oil content (OIL) flesh damage
Demerits or neither. affecting meat Or
Good meat clarity, translucent (+CLARITY)
yield and quality • Very soft meat
Merit & Demerit Standard Characteristics
comments in bold will Average Freshness Fish that meet Fish that meet
be read by auctioneers displaying the following characteristics; one or more of the one or more of the
and information above criteria will above criteria will
shown in brackets • body colours a little faded be graded as non be classified as
will be presented sashimi grade. seize & reject.
with final grade in • firm carcass (flesh springs back quite fast)
comment field on the • some scales lost
auction clock. Fish will also be Fish will also
• no odour in stomach and gill cavity
graded as non be seized if it
• no flesh damage sashimi if it meets meets the colour
either of the colour assessment below.
No or insignificant amounts of fat or oil assessments
Average Clarity below.
Demerits
Less than Average Freshness (–FRH)
displaying the following characteristics;
• faded body colours
• slightly soft carcass (flesh springs back slowly)
• small patches of scales lost
• some slight odour in stomach and gill cavity
Cookie cutter shark bites (CCSH)
Shark bite damage (SHDAM)
Skin damage (SD)
Minor flesh damage (FLDAM)
Meat colour a bit dark (BD)
Meat colourExcellent
Excellent presents some
Goodiridescent sheen
Average (RAINBOW)
Pale Cloudy Dark meat Burnt Dark brown
4. Colour
species species species species pink/ pink/red meat: burnt
specific specific specific Specific white colour brown colour
colour colour colour cooler colour colour
5. Shape Well Normal N/A N/A N/A N/A N/A N/A N/A
rounded shaped
Final grade Sashimi Sashimi Sashimi Sashimi Sashimi Sashimi C Grade C Grade Seize
A+ A B+ B B– B– (DM) (brown) and reject
(pale) (cloudy)
This specification will be amended from time to time. To obtain a copy of the most recent version,
contact SFM’s Supply Department on +61 2 9004 1106.
[13]Grading – Yellowfin Tuna
A+/A B– (cloudy)
Excellent species specific colour Cloudy pink/red colour
B+ C (DM)
Good species specific colour Dark meat
B C (brown)
Average species specific colour Burnt meat: brown colour
B– (pale)
Pale pink/white colour
[14]Grading – Bigeye Tuna
A+/A B– (pale)
Excellent species specific colour Pale pink/white colour
B+ B– (cloudy)
Good species specific colour Cloudy pink/red colour
B
Average species specific colour
[15]SYDNEY FISH MARKET SEAFOOD HANDLING GUIDELINES
SECTION 4: FROZEN FISH
Freezing Process Temperature & Rate of Freezing
Once most of the water inside the product’s flesh is frozen Quick freezing is vital to maintaining the quality and freshness
to around -25˚C, bacterial action becomes dormant and of fish as the quality suffers badly from the effects of
most enzymic activity ceases. When this occurs, protein slow freezing.
denaturation, oxidation of fats and colour changes in the
Quick freezing is a rate of freezing where no part of a fish or
flesh are reduced.
block of fillets takes more than two hours to cool from 0˚C
Finfish should be frozen to below -7˚C in less than two hours, to -7˚C. The fish is retained in the quick freezer until the
be packaged well and stored at a temperature of -20˚C or temperature of the warmest part of the fish (e.g. the centre
below with an ideal temperature of -25˚C or below for long- of a block of fillets) is reduced to -20˚C or below.
term storage. Temperature fluctuations during the freezing process also
If product is frozen slowly, larger pure ice crystals form and affect the quality of the product, and result in:
damage the flesh. As a result, salts and other compounds • Changes to the appearance of the product
such as enzymes in the rest of the unfrozen water become
• Reduced shelf-life
more concentrated and require further lowering of the
temperature before freezing completely. When freezing is rapid • Increase in enzyme activity within the product
and product is kept at a very low temperature, water from the • Formation of ice crystals in the flesh of the product
flesh starts to freeze together with salts and other compounds
inside the cell walls.
The difference between the vapour pressure of small and large
ice crystals also forces large crystals to absorb smaller ones,
thus, forming even larger crystals during storage. This causes
excessive moisture loss when the flesh is thawed and results
in tasteless flesh when the fish is cooked.
When fish are frozen the outer layer of flesh starts to freeze
first, then it spreads deeper into the body. However, the ice
crystals formed in the outer flesh are very good insulators
and the speed of freezing inside the flesh tends to slow down,
forming larger ice crystals which damage the quality of the
flesh. For this reason, Individually Quick Frozen (IQF) products
are preferable and are also more convenient for consumers.
The rate of freezing is affected by:
• The type of freezer and its performance
• Size and shape of the product
• Initial product temperature
• Type of packaging material used
[16]Tips for Freezing & Storing Fillets Causes of Deterioration in Quality
• Do not try to freeze and store fillets in the same chamber. During storage the edible quality of frozen fish often
An acceptable product can be produced only if separate deteriorates due to:
chambers are reserved for freezing and storing.
• The quick freeze chamber must have the capacity to freeze Denaturation of Protein
the product from a temperature of 0˚C to -7˚C in a period Finfish affected by denaturation have difficulty in holding
of not more than two hours. water but can look and smell as if not affected by spoilage.
• Never load the freezer beyond its efficiency capacity. The flesh releases water very readily and will gape badly
when gentle pressure is applied.
• Avoid leaving cold chamber doors and hatches open.
• Before releasing blocks from freezer trays, always ensure Oxidation of Fat
that the centre of the block is properly frozen to -25˚C.
Once fat has oxidised it continuously combines with other
A stab thermometer should be on hand for this test.
compounds such as denatured protein, resulting in an
• Storage chamber temperatures should be consistently irreversible change to flesh quality, giving it a fish oil taste
maintained at around -25˚C for periods of up to 90 days and yellowish colour.
and even lower if longer storage periods are contemplated.
• Refrigeration equipment must be designed with ample Freezer Burn
reserve capacity so that above-average catches can It is important that product is stacked properly in the freezer
be treated without risk to product being quick frozen store so that there is always space for cold air to circulate
and stored. along the walls and floor. A distance of 5 – 10cm from walls
• To prevent “freezer burn” it is recommended that blocks and floor is adequate, but occasionally larger gaps may be
of fillets are glazed by immersion in chilled water after required. Pallet storage should provide air spaces beneath
quick freezing. and around the outside of the stacked product and the
temperature of frozen product in the storage area should
• Frozen product can be stored at -30˚C with minimal
be checked periodically.
changes in quality for 12 months.
Rules for measuring fish temperature are:
• Product stored at -60˚C can be kept up to 4 years.
At -20˚C product can be kept for up to 6 months • Always measure the most significant temperature i.e.
without noticeable quality changes. check those fish that are slowest to cool, quickest to warm
or are at the highest temperature.
Note: It is difficult to prevent dehydration of flesh during
prolonged freezer storage without a stable, low-temperature • The thermometer should penetrate the fish as deeply as
facility. Changes of storage temperature should be minimised possible to avoid errors due to conduction of heat.
and fluctuations of more than 2˚C should be avoided. • Measure the temperature quickly with little or no handling
Packaging can also help prevent dehydration. of the fish.
• Use an instrument that responds quickly to temperature
changes and is accurate to within 0.25˚C of the
true temperature.
• Use an instrument with a small temperature-
sensitive element.
• Periodically check and recalibrate all temperature-
measuring instruments.
[17]SYDNEY FISH MARKET SEAFOOD HANDLING GUIDELINES
Packaging & Labelling • Packing date and defined use-by date at the storage
temperature outlined
The packaging of frozen product is extremely important in
• Storage temperature
maintaining quality. Standardised products that are processed
in the same manner and packed in the same weight should • Freezing method (air-blast freezing, plate or contact
be sealed in an impermeable plastic bag or with substantial freezing, or spray or immersion freezing)
ice glaze to avoid dehydration of the product inside a
waxed carton. Quality Assessment
In the case of non-standardised products, fish should be It is difficult to assess the quality of frozen fish by visual
thoroughly ice glazed for the same reason. Dehydration often means only. The colour of the flesh is translucent to clear
causes “freezer burn” which can also be prevented by this white at first, but as decomposition progresses it becomes
form of packaging. cloudy white, then yellowish and finally changes to a brown
colour. At the same time the odour of the product changes from
Frozen product should be labelled to include:
a pleasant sea smell, to acidic, then to a cod liver oil smell. The
• Packer’s/Producer’s name physical characteristics of the product also change from clear
• Address moist flesh, to gradually dehydrated dried flesh. Product showing
extensive denaturing of protein, oxidation of fat and/or freezer
• Contact telephone number and/or fax
burn will be rejected for sale.
• Product description that includes species (list the correct
It is important to note that while freezing seafood kills some
Australian Fish Name), size, process method, net fish
bacteria, several species of bacteria that cause decomposition
weight not including any glaze applied
can survive the freezing process and will affect seafood quality
after it is thawed.
Table 4.1 Sale Classifications – Frozen Fish
ACCEPTABLE SEIZE AND REJECT
Size Complies with statutory minimum size limits and Does not comply with statutory minimum size
graded as per SFM size grading schedule limits
Flesh Condition No evidence of freezer burn Evidence of freezer burn
Presentation No evidence of having been thawed and re-frozen Evidence of having been thawed and re-frozen
Diseases & No evidence of disease and parasites, which spoil Evidence of disease and parasites, which spoil
Parasites flesh quality flesh quality
Contamination No evidence of contamination e.g. diesel, Evidence of contamination e.g. diesel, petrol, mud
petrol, mud
This specification will be amended from time to time. To obtain a copy of the most recent version, contact SFM’s
Supply Department on +61 2 9004 1106.
[18]SECTION 5: GUIDELINES FOR CRUSTACEA
Crustacea Commonly Sold Live Conditioning Live Crustacea
• Mud Crab Suppliers of live crustacea to SFM’s auction should follow
• Rocklobster these guidelines:
• Spanner Crab • Purge crustacea prior to travel.
• Redclaw • Slow metabolism by reducing temperature, depending on
where the product has been caught.
Dead crustacea that may have been subjected to warm
• Do not allow containers to move around during transport.
ambient temperatures and are intended for live sale is
prohibited e.g. Mud Crab. This is because when crustacea • Reduce exposure to bright light, breeze and noise as this
die, the quality of their flesh deteriorates rapidly because raises crustaceas’ metabolic rate.
there is no cooling to prevent enzymic and bacterial activity. • Keep humidity as high as possible (approximately 70% is
Therefore, because it is difficult to assess the quality of dead high enough to keep most crustacea and shellfish alive).
crustacea intended for live sale, the sale of such product is
• In the case of Mud Crab, the best temperature conditions
prohibited.
are between 16˚C – 20˚C at 100% humidity. At 20˚C, if
the humidity decreases in their environment to 95%, 85%
or 75%, then the length of their survival decreases to 6
days, 3 days or 2 days respectively. Additional information
regarding storage of live Mud Crab can be found in the
FRDC report3.
• Mud Crab should be packed with eyes up and Spanner
Crab packed with eyes down.
• Maintain the temperature of live Rocklobster between 4˚C
and 20˚C to minimise stress. If their transportation and
sale will take more than 8 hours, Rocklobster should be
conditioned.
3
2003/204 “Maximising revenue with NT Mud Crab fishery by enhancing post harvest survival mud crabs”, by Sue Poole and John Mayze. Published in 2009.
This report outlines methods for the optimum storage of Mud Crab post harvesting and for rejuvenating slow Mud Crab post distribution
[19]You can also read
