Virginia Institute of Marine Science
Marine Resource Advisory No. 38
The U.S. population is eating more seafood than at any time in the nation's history. Strong national and local marketing and consumer education programs have encouraged this increased consumption. AF, consumers become more knowledgeable about seafood products, and as sales respond to competition, high quality products will be the 1ule rather than the exception. This guide focuses on the very beginning of quality assurance, on-board handling.
Areas of focus for on-board quality control measures include vessel sanitation, icing-temperature control, harvesting techniques, on-deck handling, and storage. These procedures, outlined on the following pages, are in line with preliminary requirements being set forth under the developing mandatory federal inspection program, which, in part, governs vessel sanitation and handling practices.
Fisheries, Quality, Seafood
This information is the result of a cooperative effort between Sea Grant Marine Advisory Services at the Virginia Institute of Marine Science (VIMS) and Virginia Polytechnic Institute (VPI), the Mid-Atlantic Fisheries Development Foundation (MAFDF) Contract No. 86-23-17922V, and the captain and crew of the FN DaranaR of Hampton, Virginia.
Fisher, R. A. (1990) On-Board Quality Control Preparing Mid-Atlantic Fisheries for the Future. Marine Resource Advisory No. 38. Virginia Institute of Marine Science, College of William and Mary. http://dx.doi.org/doi:10.21220/m2-t4kk-b663