Contents Index
Accompanying Notes
Table of Contents
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 93
Scad is a fish that can be caught by British vessels but is not yet fully exploited in the UK for human food. This note provides a brief description of the species and more detailed information on its quality, storage life and handling. Ways in which scad can be utilised in products for human consumption are discussed.
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Provides general background notes on scad (Trachurus trachurus), including common, scientific and foreign names, distinguishing features, geographical distribution and migration. Gives information on length and weight, chemical composition, variation in fat content, handling at sea and onshore, grading, hand and machine processing, skinning, dealing with the scutes, chilling, freezing and cold storage, minced fish, brining, cold and hot smoking, canning, yields and shelf lives. Other potential products are discussed briefly. Machines are now available for removing the scutes. Note 82 is also relevant.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Scientific names
Common names
Distinguishing features
Geographical distribution
Length and weight
Composition
Handling and storing wet fish
Grading
Hand and machine processing
Skinning
Freezing and cold storage
Smoking
Canning
Other products
Contents Index