Contents Index
Accompanying Notes
Table of Contents
December, 1992
FAR
Compiled and edited
by
P. Howgate, A. Johnston and K. J. Whittle
TORRY RESEARCH STATION
FOOD SAFETY DIRECTORATE
MINISTRY OF AGRICULTURE, FISHERIES AND FOOD
ABERDEEN
SCOTLAND
in collaboration with
THE WEST EUROPEAN FISH TECHNOLOGISTS' ASSOCIATION (WEFTA)
Crown copyright material is reproduced with the permission of the Controller of Her Majesty's Stationery Office.
This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.
This Guide is not part of the original series of Torry Advisory Notes. It was prepared by Torry Research Station in collaboration with colleagues from the West European Fish Technologists Association (WEFTA), with financial assistance from the FAR Programme of the European Community. It was added to this collection to complement Advisory Note 91 which deals with sensory assessment, and to help reduce misinterpretation and mistranslation of terms used in the quality assessment of chilled fish. It is a compilation in 12 European and Scandinavian languages of the freshness grades at first sale for white fish, dogfish, herring and mackerel which form part of the EC Grading Rules for Fish (Council Regulation EEC No. 103/76 and subsequent amendments). The Guide was compiled from translations provided by experts from each country who have collaborated to present a common understanding and interpretation of the descriptions for sensory assessment of fish spoilage, including the general appearance of eyes, skin, gills, gut cavity, and the discriminating gill odours, that underpin these freshness grades. A multilingual dictionary of odour and flavour terms is included for reference.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
GUIDE TO EC FRESHNESS GRADES - For whitefish, dogfish, herring and mackerel
ENGLISH
DANISH
DUTCH
FRENCH
GERMAN
GREEK
ICELANDIC
ITALIAN
NORWEGIAN (Direct translation from English)
POLISH
PORTUGUESE
SPANISH
GLOSSARY - Multilingual dictionary of odour and flavour terms
Contents Index