Bim Seafood Handbook

The BIM
Seafood Handbook
The BIM Seafood Handbook
An ever increasing range of indigenous seafood, both wild and farmed, is available to the Irish
consumer. “The BIM Seafood Handbook” brings together expertise from a range of sources,
primarily in BIM, to meet information needs related to species identification, selection, storage,
display and general product knowledge. The handbook is intended as a set of guidelines for the
retail trade, especially for the induction of new personnel, but is also likely to find wider application
as a seafood sourcebook. While every effort has been made to ensure the accuracy of data
contained herein BIM cannot assume responsiblity for changes in legislation, resource availability,
seasonality or specification which may arise.
It is recommended that those seeking specific, more detailed, information on any topic, obtain
specialist input from the relevant authorities listed in the appendix.
Acknowledgements
“The BIM Seafood Handbook” has been part-funded by the EU
under the Operational Programme for Fisheries 1994-1999.
Illustrations of species courtesy of the Sea Fish Industry Authority, U.K.

BACKGROUND
TO THE IRISH
1 SEAFOOD
INDUSTRY
1 1
BACKGROUND TO THE IRISH SEAFOOD INDUSTRY
IRISH SEAFOOD INDUSTRY
Irish seafood
industry
The sea fishing and aquaculture industries are of particular significance to the
economic development of the coastal regions of Ireland. Total employment
in the sector is estimated at 15,800 made up of 6,300 fishermen, 2,600
in aquaculture, 4,900 in fish processing and 2,000 in ancillary trades.
In 1997, 325,000 tonnes of fish was produced by the fishing and
aquaculture sectors with a first sale value of £189 million.
The ports
Fishing industry centres are located all around the coast from Clogherhead
in Co. Louth to Greencastle in Co. Donegal. In demersal or white fish, cod,
haddock, whiting, hake, monkfish, plaice and soles are the most important
varieties. Of the oil-rich or pelagic fish, herring, mackerel and horse
mackerel are most important. Dublin Bay prawns, crabs, lobster, crawfish,
mussels and scallops are the most common shellfish. Salmon, rainbow trout,
mussels and oysters comprise the bulk of the aquaculture production.
As well as the larger ports, see 1: IRISH SEAFOOD INDUSTRY Page 2,

there are small ports all around the coast where dedicated small boat
fishermen ply their traditional skills, fishing lobster, crawfish, crabs, oysters,
scallops and salmon on a seasonal basis. Landings from these boats,
although small in volume, are of high value and make an important input
to exports, the tourist and catering trades in their own localities and provide
the retail trade with fresh seasonal product.
1 2
MAJOR IRISH FISHING PORTS
Major Irish fishing ports

GREENCASTLE
Co.Donegal
MAIN SPECIES LANDED
Demersal
Shellfish
NO
Salmon in season
BURTONPORT
RT
H
MAIN SPECIES LANDED
Demersal
CH
Shellfish
AN
Salmon in season
NE
L
KILLYBEGS
MAIN SPECIES LANDED
Pelagic
Demersal
CLOGHERHEAD
MAIN SPECIES LANDED
Demersal
Shellfish
IRISH
SEA
HOWTH
MAIN SPECIES LANDED
ROSSAVEAL Demersal
MAIN SPECIES LANDED Shellfish
Pelagic
Demersal
Shellfish
Salmon in season
ATLANTIC
OCEAN
DINGLE
MAIN SPECIES LANDED ST. G EORG E’S
Demersal
Shellfish
CH ANNEL
Salmon in season
KILMORE QUAY
DUNMORE EAST
MAIN SPECIES LANDED
MAIN SPECIES LANDED Demersal
Pelagic Shellfish
Demersal
Shellfish
Salmon in season
CELTIC
CASTLETOWNBERE SEA
MAIN SPECIES LANDED UNION HALL
Pelagic
Demersal MAIN SPECIES LANDED
Shellfish Demersal
Salmon in season Shellfish
Salmon in season
1 3
THE FLEET, AQUACULTURE
The fleet
The fishing fleet consists of approximately 2,100 vessels of all sizes.
The fleet includes one factory ship engaged in catching and freezing at
sea, mackerel, herring and horse mackerel. A fleet of vessels equipped with
refrigerated seawater tanks, mostly based in Killybegs, specializes in
the pelagic fisheries for herring, mackerel and horse mackerel. The rest of
the fleet (excluding the small boats) is mostly engaged in trawling or seining
for white fish and prawns. These latter vessels provide most of the raw
material for the retail trade. The renewal of the Irish white fish fleet from
1999 is likely to result in greater continuity of supplies as well as a greater
variety of quota and non quota fish including new deepwater species.
Aquaculture
Aquaculture or fish farming is a rapidly growing sector within the fishing
industry. Salmon, trout (freshwater and seawater), mussels and oysters are
the most important crops. Experimental work is continuing on such species
as eels, turbot, halibut and abalone. Marine fish farming or mariculture is
mainly concentrated on the west coast in counties Donegal, Mayo, Galway,
Kerry and Cork. In these areas salmon, sea reared trout, oysters and
mussels (bottom and rope cultured) are the main crops.
On the East and South East coasts in locations such as Carlingford Lough
and Wexford and Waterford Harbours large volumes of mussels and oysters
are produced.
Fresh water aquaculture of rainbow trout is largely confined to the Leinster

and Munster regions.
1 4
MAJOR AQUACULTURE SITES
Major aquaculture sites

MULROY BAY
SPECIES
Salmon
Scallops
NO
Rope Mussels
RT
H
CH
SHEEPHAVEN BAY
AN
SPECIES LOUGH FOYLE
NE
THE ROSSES Pacific Oysters
Clams SPECIES
L
SPECIES LOUGH SWILLY Bottom Mussels
Pacific Oysters SPECIES Native Oysters
Clams Salmon
Bottom Mussels
GWEEBARR BAY Pacific Oysters
LOUGHROS BAY
SPECIES
Pacific Oysters
DONEGAL BAY
SPECIES
Salmon
Pacific Oysters
Rope Mussels
Clams
SLIGO BAY
SPECIES
Pacific Oysters
Clams
BLACKSOD BAY
SPECIES
Native Oysters
CARLINGFORD
LOUGH
SPECIES
CLEW BAY Bottom Mussels
SPECIES Pacific Oysters
KILLARY HARBOUR Rope Mussels
BALLYMAKILL BAY Native & Pacific Oysters
Sea Trout
SPECIES
Rope Mussels
Salmon IRISH
Salmon SEA
MANNIN BAY
SPECIES
Salmon KILKIERAN BAY
LETTERMORE AREA
BERTRAGHBOY BAY SPECIES
Native Oysters
SPECIES
Salmon
Salmon
GALWAY BAY
SPECIES
Native & Pacific Oysters
Rope Mussels
ATLANTIC
OCEAN
SHANNON ESTUARY
SPECIES
Pacific Oysters
WATERFORD ST. G EORG E’S
ESTUARY CH ANNEL
SPECIES
TRALEE BAY Pacific Oysters
SPECIES Bottom Mussels WEXFORD
Native Oysters HARBOUR
SPECIES
Bottom Mussels
DINGLE BAY BANNOW

SPECIES DUNGARVAN BAY
Bottom Mussels BAY SPECIES
SPECIES Pacific Oysters
Pacific Oysters
VALENTIA HARBOUR
SPECIES KENMARE BAY YOUGHAL
Bottom Mussels BAY
Scallops
SPECIES
SPECIES
CELTIC
Salmon ROSSCARBERY
Rope Mussels BAY CORK Bottom Mussels SEA
BANTRY BAY SPECIES HARBOUR
SPECIES Pacific Oysters SPECIES
Rope Mussels Native & Pacific Oysters
Salmon
Abalone
DUNMANUS ROARING
Scallops
BAY WATER BAY
SPECIES SPECIES
Rope Mussels Rope Mussels
Sea Urchins Pacific Oysters
Turbot
1 5
FRESHWATER SITES
Major freshwater sites
NO
RT
H
CH
AN
NE
L
I R I SH
SE A
CORRANDULLA
SPECIES
Arctic Charr
ANNAMOE
SPECIES
Rainbow Trout
RATHVILLY WOODENBRIDGE
AT L AN T IC SPECIES
SPECIES
O CE AN Rainbow Trout Rainbow Trout
ARKLOW
SPECIES
Eel
GOATSBRIDGE
SPECIES
Rainbow Trout
ENNISCORTHY
SPECIES
Rainbow Trout
KILWORTH
SPECIES
Rainbow Trout
ST. G EOR G E ’ S
LICKEYBRIDGE CH A N N E L
SPECIES
Arctic Charr
CELTIC
SEA
1 6
PROCESSING/CONSUMPTION
Processing
The processing sector provides direct employment for up to 4,900 people
in the coastal regions. As well as supplying the home market with fresh
fillets and portions, smoked salmon, shellfish and white fish products are
produced for home and export consumption. Large volumes of herring,
mackerel and horse mackerel are processed for markets in Europe, Asia
and Africa.
Fresh Irish fish is much sought after in neighbouring European countries

such as France, Spain, Germany, Great Britain and Belgium because of
its freshness and quality.
Total exports of Irish seafood exceeded £239 million in value in 1998.
Consumption
Consumption of seafood is low in Ireland compared with other European
countries but has been growing steadily to a level of 8.5kg per person
per year in 1997. This increase has been due in part to promotions, the
greater availability of fresh fish daily, the health attributes of fish and the
expanding range of consumer-ready products. The Irish retail market was
estimated to be worth in excess of £80 million in 1998 at retail selling prices.
The demand for fresh fish and shellfish is, also, buoyant in the catering
sector.
KNOW
2 YOUR
SEAFOOD
2 1
KNOW YOUR SEAFOOD
CLASSIFICATION OF FISH
To become a successful retailer you must have a thorough knowledge and

understanding of seafood. In this section we will look at how fish is
classified and its seasonality.
Classification
of fish
Fish are broadly classified as FINFISH and SHELLFISH.
Finfish
Finfish are divided into white fish and oil-rich fish.
White Fish
White fish are sometimes referred to as “lean fish” because all the
oils are contained in the liver, which is removed during gutting.
White fish are further sub-divided into:
• Round White Fish

Examples include cod, haddock, hake and pollock
• Flat White Fish

Plaice, lemon sole, brill, turbot, black sole are
common examples of this category
• Cartilaginous Fish
Ray, rock salmon, shark
Oil-Rich Fish
Oil-rich fish are so called because the oils are distributed through-
out the flesh of the fish. Mackerel, herring, salmon and trout are
common examples.
Occasionally you will find fish classified in a different way.
• Demersal
Demersal fish are those which live on or near the
sea bed. Round and flat white fish fall into this category.
• Pelagic Fish
Pelagic fish swim in mid-waters or near the surface.
Oil-rich fish such as mackerel, herring and tuna are common examples.
2 2
KNOW YOUR SEAFOOD
CLASSIFICATION OF FISH
Shellfish
Shellfish are broadly divided into two main categories –
molluscs and crustaceans.
Molluscs
Molluscs can be divided into three categories:
• Uni-valve Molluscs
Uni-valve molluscs are those with one shell –
periwinkle and whelks.
• Bi-valve Molluscs
Bi-valve molluscs are those with two shells hinged
at one end – mussels, oysters and scallops are
good examples.
• Cephalopods
This type of shellfish has no outer shell, but just a
single internal one called a pen. Examples include
squid and cuttlefish.
Crustaceans
Crustaceans are more mobile creatures with hard segmented shells
and flexible joints. Examples include prawns, shrimp, crab and lobster.
2 3
KNOW YOUR SEAFOOD
FISH IDENTIFICATION
Fish identification
The following diagram will help you identify the various parts of a fish
which in turn will assist you when making a species identification.
FIRST DORSAL FIN

(SPINY ) SECOND DORSAL FIN
(SOFT)
ADIPOSE FIN
CORNEA
L ATERAL LINE
TAIL
FIN
SCUTES
PECTORAL FIN
FINLETS
MAXILL A CAUDAL
PEDUNCLE
BARBEL ANAL FIN
OPERCLE
PELVIC FIN
Please note: Anal Fin – also known as ventral fin.

Opercle – gill cover, lift back to expose gills.
Barbel – sometimes referred to as beard.
2 4
KNOW YOUR SEAFOOD
FISH FROM IRISH COASTAL WATERS - White Fish
Fish from Irish coastal waters

• ROUND WHITE FISH • FARMED FINFISH
• FLAT WHITE FISH • MOLLUSCS
• CARTILAGINOUS FISH • CRUSTACEANS
• OIL-RICH FISH
Round white fish

Irish Trosc Irish Cadóg
COD Latin Gadus morhua HADDOCK Latin Melanogrammus aeglefinus
WET Whole Gutted, Fillets – skin on/off, Cutlets/Steaks WET Whole Gutted, Block Fillets - skin on/off, Side Fillets
SMOKED
SALTED & DRIED
SMOKED
COD ROE RAW, COOKED, SMOKED
Irish Faoitín WHITE POLLOCK/BLOSSOM Irish Mangach

WHITING Latin Merlangius merlangus Latin Pollachius pollachius
WET Whole Gutted, Block Fillets - skin on/off, Side Fillets WET Whole Gutted, Fillets – skin on/off
SMOKED SMOKED
2 5
KNOW YOUR SEAFOOD
BLACK POLLOCK/COLEY, SAITHE Irish Glasán Irish Colmóir

Latin Pollachius virens HAKE Latin Merluccius merluccius
WET Whole Gutted, Fillets - skin on/off WET Whole Gutted, Fillets, Steaks
SMOKED
Irish Langa Irish Eascann Choncair

LING Latin Molva molva CONGER EEL Latin Conger conger
WET Whole/Steak, Fillets – skin on/off WET Whole, Fillets, Steaks

SALTED & DRIED
Irish Deoraí Irish Láimhíneach

JOHN DORY Latin Zeus faber MONKFISH/ANGLERFISH Latin Lophius piscatorius
WET Whole, Fillets WET Whole, Tail - skin on/off, Fillets

2 6
KNOW YOUR SEAFOOD
Irish Lannach Glas Irish Cnúdán Dearg

GREY MULLET Latin Crenimugil labrosus RED GURNARD Latin Aspitrigla culculus
WET Whole WET Whole, Fillets
Flat white fish

Irish Leathóg Irish Leathóg Mhín
PLAICE Latin Pleuronectes platessa LEMON SOLE Latin Microstomus kitt
WET Whole, Fillets WET Whole, Fillets
Irish Leadhbóg Irish Daba

FLOUNDER /FLUKE Latin Platichthys flesus DAB Latin Limanda limanda

2 7
KNOW YOUR SEAFOOD
Irish Leathóg Bhán Irish Scoilteán

WITCH /WHITE SOLE Latin Glyptocephalus cynoglossus MEGRIM Latin Lepidorhombus whiffiagonis
Irish Sól Dubh Irish Broit

BLACK SOLE/DOVER SOLE Latin Solea solea BRILL Latin Scophthalmus rhombus
WET Whole - skin on/off WET Whole, Fillets

Small fish are known as slip sole
Irish Turbard Irish Haileabó

TURBOT Latin Scophthalmus maximus HALIBUT Latin Hippoglossus hippoglossus
WET Whole, Fillets, Steaks WET Whole, Fillets, Steaks

2 8
KNOW YOUR SEAFOOD
FISH FROM IRISH COASTAL WATERS - Cartilaginous Fish
Irish Fíogach Irish Roc Garbh

DOGFISH / ROCK SALMON Latin Squalus acanthias RAY/ SKATE Latin Raja sps
WET Whole, Fillets – skin off WET Whole, Wings - skin off
SHARK
A number of species are caught in Irish waters.
2 9
KNOW YOUR SEAFOOD
FISH FROM IRISH COASTAL WATERS - Oil-Rich Fish
Oil-rich fish
Irish Ronnach Irish Scadán
MACKEREL Latin Scomber scombrus HERRING Latin Clupea harengus

SMOKED SMOKED
MARINATED
SALTED
Irish Bradán Irish Colgán

SALMON /WILD Latin Salmo salar SWORDFISH Latin Xiphias gladius
WET Whole/Gutted, Fillets, Steaks/Cutlets, WET Whole, Steaks

Boneless Skinless Fillets
SMOKED
Irish Tuinín Albacore

TUNA – ALBACORE Latin Thunnus alalunga
WET Whole, Fillets, Steaks
Other species of tuna are occasionally found in Irish waters.

2 10
KNOW YOUR SEAFOOD
FISH FROM IRISH COASTAL WATERS - Farmed Finfish
Farmed finfish (oil-rich)

Irish Bradán Irish Breac Dea–dhathach
SALMON Latin Salmo salar RAINBOW TROUT Latin Oncorhynchus mykiss
WET Whole/Gutted, Fillets, Cutlets/Steaks WET Whole Gutted, Fillets

Boneless Skinless Fillets
SMOKED
SMOKED
Irish Ruabhreac Irish Breac Dea-dhathach

ARCTIC CHARR Latin Salvelinus SEA TROUT Latin Oncorhynchus mykiss
WET Whole Gutted, Fillets WET Whole Gutted, Fillets

SMOKED
2 11
KNOW YOUR SEAFOOD
FISH FROM IRISH COASTAL WATERS - Shellfish
Shellfish - Molluscs
Irish Faocha Irish Cuachma
PERIWINKLE Latin Littorina littorea WHELK Latin Buccinum
LIVE LIVE
COOKED PREPARED MEATS
Irish Diúilicín Irish Ruacan

MUSSEL Latin Mytilus edulis COCKLE Latin Cardium edule
LIVE LIVE
PREPARED MEATS PREPARED MEATS
MARINATED MARINATED
Irish Breallach Irish Muirín

CLAM Latin Tapes decussatus SCALLOP Latin Pecten maximus
LIVE LIVE
PREPARED MEATS
2 12
KNOW YOUR SEAFOOD
Irish Oisre Irish Oisre Cuasach

NATIVE OYSTER/flat Latin Ostrea edulis PACIFIC OYSTER/cupped Latin Crassostrea gigas
LIVE LIVE
Irish Máthair Shúigh

SQUID Latin Loligo forbesi
WHOLE
PREPARED
2 13
KNOW YOUR SEAFOOD
Crustaceans
DUBLIN BAY PRAWN Latin NephropsIrishnorvegicus
Cloiteog
SHRIMP/PRAWN Irish Cloicheán
Latin Palaemon serratus
WHOLE WHOLE
TAILS - SHELL ON/OFF COOKED
COOKED/PREPARED PRODUCTS
Irish Gliomach Irish Piardóg

LOBSTER Latin Homarus gammarus CRAWFISH Latin Palinurus elephas
LIVE LIVE
WHOLE COOKED
TAILS COOKED
Irish Portán Irish Portán iarainn

BROWN CRAB Latin Cancer pagurus SPIDER CRAB Latin Maia squinado
LIVE WHOLE COOKED LIVE

FRESH WHOLE CLAWS PREPARED MEATS
DRESSED CLAWS
2 14
KNOW YOUR SEAFOOD
SEASONALITY AND AVAILABILITY OF FISH
Seasonality
Use these charts as a guide only as seasons (when fish is at its best) vary
due to local climatic and environmental conditions.
Generally all fish spawn over a period of four to six weeks.
During spawning, fish use up a lot of their reserves of fat and protein
in the production of eggs. This has the effect of making the flesh watery
and soft. Fish in this condition are termed ‘spent fish’.
It takes anything between one to two months, depending on the local

environmental conditions, for fish to recover condition.
Availability of fish
Naturally, prevailing weather conditions have an enormous bearing
on fishing activities. The full range of species may not always be
available during stormy weather.
2 15
KNOW YOUR SEAFOOD
PRODUCT FORMS
Product forms
Fish can be offered for sale prepared in a number of different ways.
In order to help you choose seafood for your counter we have listed
the most popular product forms.
Unless you employ a skilled filleter, the fish should be ordered

already filleted from your supplier, with the exception of whole
fish for display or special order.
• Whole ungutted fish

Whole fish should not have burst bellies as this is an
indication of spoilage.
• Gutted fish
Gutted fish should be free of all gut pieces, with clean
washed gut cavity. The head may or may not be left on.
If the fish is cooked “head-on” the gills should be removed
as should every trace of blood along the back bone.
A novel way of presenting small flat fish is to open the

flesh out to the fins on the top side. This provides a natural
“pocket” for stuffing. See section 7: HOW TO ADD VALUE
• Steaks and Cutlets

Steaks and cutlets are made by cutting across the
backbone of the fish.
Before steaking all fins should be removed from fish.
Steaks and cutlets should be a minimum of

1” in thickness.
All traces of blood must be removed from steaks/cutlets.
Steaks/cutlets should be neatly cut.
Tail pieces can be sold as such or alternatively

filleted out.
2 16
KNOW YOUR SEAFOOD
PRODUCT FORMS
• Block fillet/Butterfly fillet

With this type of fillet the flesh is cut from both sides of a fish
with the two pieces remaining held together by the skin.
Small whiting, herring and mackerel are often filleted in this manner.
• Side/Single fillet
This is a slice of flesh removed from one side of a fish by a cut
made parallel to the back bone. All fins and bones, with the
exception of pin bones, are removed.
Cod is usually filleted in this way.
Certain types of fish are presented

for sale in forms suited to the species.
Ray is normally sold as wings with the skin removed.
Monkfish - quite often the head is removed and just the tail
presented. The skin is normally removed.
Rock salmon is difficult to fillet and skin. Normally it is presented

for sale in lengths (filleted and skinned) with just the central
cartilage remaining.
Squid may be presented with head and tentacles removed and

body opened out resembling triangular shape.
Normally, the greater the degree of preparation the more costly the
piece of fish. Seafood sales personnel should be able to skin and
remove bones from fish fillets if requested by the customer.
See section 7: HOW TO ADD VALUE
2 17
KNOW YOUR SEAFOOD
PRODUCT FORMS
Smoked fish
A good display of smoked fish is essential on any fish counter but as
with fresh fish and shellfish the retailer needs to know the product.
In times past, man used smoking and curing with salt as a method
of preservation because it was essential that the food remained
edible for several months - remember this was before canning,
refridgeration and other modern means of preservation were known.
Today, fish is smoked primarily to give it an appetizing flavour and

appearance. Preservation is no longer a concern and the light cure
of many products give them very little longer shelf-life than an
unsmoked product.
Smoking techniques have improved over the years, especially with

the advent of modern kilns, however, producing a good quality
smoked product still takes considerable experience and skill.
To begin with the raw material must be of very good quality. Poor
quality fish results in poor quality smoked product. Oil-rich fish –
herring, mackerel and salmon need a reasonable level of fat to give
the best eating quality.
The first step in smoking is to salt the fish.
The traditional salting process used coarse dry salt, however, with
improvements in handling and distribution such severe or hard
salting is now unnecessary. Dry salting is still used for smoked
salmon and sometimes for larger white fish.
Most white fish is prepared for smoking by immersing in brine (salt

solution) for periods which vary according to the thickness of the
fillet and the salt levels required by the market.
Salmon is dry salted for longer periods; hence it is a cured product

which need not be cooked.
For some markets approved food colours (e.g. “Lemon Yellow” for
white fish and “Annatto” for kippers) are used to enhance the colour
of the product. No added colour is necessary for Irish salmon.
Fish is smoked using either a cold smoking or hot smoking technique.

2 18
KNOW YOUR SEAFOOD
PRODUCT FORMS
• Cold Smoking
During the cold smoking process the temperature of the fish
does not exceed 27ºC. Therefore, the fish needs to be cooked
before it is eaten with the exception of salmon and sea trout.
Salmon is traditionally cold smoked, having had the longer

curing period mentioned above.
• Hot Smoking
In the case of hot smoked products the temperature is gradually
increased during the smoking process up to approximately
80ºC and held there for a short cooking period.
Further cooking is not required.
It is imperative that the Retailer is aware of the different smoking

techniques, as cold and hot smoked products must be stored and
displayed separately to avoid any risk of cross-contamination.
Storage and display of smoked products are discussed in sections
5: RECEIVING & STORING SEAFOOD
6: DISPLAY GUIDELINES
The following is a general list of smoked fish products. This is not a

fully comprehensive list as producers are constantly experimenting with
smoking other varieties of fish and shellfish.
• COLD SMOKED
Bloaters
Whole, ungutted herring, dry-salted and lightly cold smoked.
Cod
Fillets of cod, usually skinned, cold smoked.
Coley
Fillets of pollock, skinned, cold smoked.
2 19
KNOW YOUR SEAFOOD
PRODUCT FORMS
Finnan Haddock
Small sized haddock head off, split along the back bone,
leaving the bone attached to the flesh on one side. Lightly
brined and cold smoked.
Haddock
Fillets of haddock, usually skin-on. Cold smoked.
Kippers
Herrings which are split along the back, brined and cold
smoked. Boneless kippers are smoked herring fillets.
Kippered Mackerel
Cold smoked mackerel fillets, not to be confused with
hot smoked mackerel.
Salmon
Although cold smoked it is ready to eat without further
cooking.
Sea Trout
Fillets normally cold smoked, ready to eat.
• HOT SMOKED
Buckling
Gutted whole herring, hot smoked. Sometimes presented
head off - nobbed.
Eel
Whole fish and fillets hot smoked.
Rainbow Trout
Whole gutted fish and fillets hot smoked.
Mackerel
Whole mackerel and mackerel fillets hot smoked.
Fillets often flavoured with peppers, herbs and spices.
Hot Smoked Salmon

Often flavoured i.e. barbecue, peppered. Ready to eat,
generally pre-sliced.
Seasonality chart
KEY: GOOD FAIR POOR N/A
JAN FEB MAR APR M AY JUN JUL AU G SEP OCT N OV DEC

COD
Round white fish
Round white fish

COD ROE
HADDOCK
WHITING
WHITE POLLOCK
(BLOSSOM)
BLACK POLLOCK
(COLEY)
HAKE
LING
CONGER EEL
JOHN DORY
MONKFISH /
ANGLERFISH
GREY MULLET
GURNARD
DOGFISH
RAY
SHARK
PLAICE
Flat white fish
Flat white fish

LEMON SOLE
FLOUNDER
DAB
WHITE SOLE /
WITCH
MEGRIM
BLACK SOLE
BRILL
TURBOT
HALIBUT
MACKEREL
Oil-rich fish
Oil-rich fish
HERRING
TUNA
Currently fished by Irish
vessels in late Summer
SWORDFISH
Currently fished by Irish
vessels in late Summer
WILD SALMON May only be caught commercially in seasons permitted by Ministerial order.
Generally May, June, July depending on region
FARMED SALMON
RAINBOW TROUT
ARCTIC CHARR
FARMED SEA TROUT
PERIWINKLE
Molluscs
Molluscs
WHELK
ROPE-CULTURE
MUSSELS
BOTTOM MUSSELS
COCKLES
CLAMS
SCALLOP
OYSTER - GIGAS
OYSTER - NATIVE
SQUID
DUBLIN BAY PRAWN

Crustaceans
Crustaceans
SHRIMP
LOBSTER
CRAWFISH
BROWN CRAB
SPIDER CRAB
JAN FEB MAR APR M AY JUN JUL AU G SEP OCT N OV DEC

3 ASSESSING
QUALITY
3 1
ASSESSING QUALITY
ASSESSING FISH QUALITY
Assessing fish
quality
For the purpose of this handbook the word quality is used to discuss
the attributes of fresh, unfrozen fish and shellfish. Good quality fish is
fresh, unspoiled and when consumed, retains the flavours characteristic
of the species.
How do you assess the

freshness and quality
of the seafood you
are selling?
There are of course scientific tests, carried out in a
laboratory, to measure the freshness of seafood but the
methods you will be relying on are the tried and tested ones –
using your senses.
Subtle change occurs in seafood as it ages and the experienced

fishmonger can judge the condition of the fish using sight,
smell and touch – sensory perception.
As this method of assessing freshness is very subjective it is

essential that all members of the “seafood-team” are
trained to recognize “freshness” and all follow the same criteria.
Use every opportunity to examine seafood and judge it for

yourself.
As an experiment hold some whole fish and fillets in the

cold room over a period of days. Examine the fish every day
and note the changes. Involve the seafood counter team in
this activity so everyone dealing with seafood knows what
is acceptable for display and sale in your outlet.
3 2
ASSESSING QUALITY
WHOLE/GUTTED FISH CHECKLIST
Use the following checklist when assessing whole/gutted fish

ACCEPTABLE NOT ACCEPTABLE
Eyes Eyes
• Bright, bulging • Dull, sunken
• Clear cornea • Cornea opaque
• Shining black pupil • Pupil cloudy
Gills Gills
• Glossy, bright red or pink • Brown to greyish
• Clear mucus if present • Thick discoloured bacterial mucus
APPEARANCE
Skin Skin
• Colours distinct and particular to species • Colours dull and faded
• Glossy
• Scales adhering tightly • Scales detaching
• Clear mucus, if present • Thick discoloured mucus
Belly (whole fish) Belly (whole fish)

• No indication of burst belly • Belly area bursting, viscera visible
Belly Cavity (gutted fish) Belly Cavity (gutted fish)

• No viscera or blood visible • Not properly gutted, viscera present
• Lining intact • Lining damaged
• Flesh adhering to bones • Flesh separating from bones
• Firm and elastic to touch • Soft

TEXTURE
• Springs back into place • Holds finger indentation

when pressed with finger
• Skin feels smooth to touch • Skin feels gritty
(not all species) • Scales easily rubbed off
SMELL
• Inoffensive • Offensive smell

• Slight sea smell • Ammonia/putrid
3 3
ASSESSING QUALITY
FISH FILLETS CHECKLIST
Assessing the freshness of fillets poses a slightly more difficult task as fewer indicators remain
Use the following checklist when assessing fish fillets

ACCEPTABLE NOT ACCEPTABLE
Skin Skin
• Colours distinct and particular to species • Colours dull and faded
APPEARANCE
• Glossy
Flesh Flesh
• Raw, transparent, translucent look • Cooked, limp, discoloured look
• No discolouration along back bone • Reddening along back bone area
area or belly flaps • Belly flaps discoloured
• No indication of ‘gaping’ • Gaping of flesh
• No bruising / blood spotting • Bruised fillets, blood spots
SMELL TEXTURE
• Firm and elastic to touch • Soft

• Springs back into place • Holds finger indentation
when pressed with fingers
• Skin feels smooth to touch • Skin feels gritty
• Inoffensive • Offensive smell

• Slight sea smell • Ammonia / putrid
3 4
ASSESSING QUALITY
SHELLFISH GUIDELINES
Use the following guidelines to help you judge the quality of shellfish
LIVE MOLLUSCAN SHELLFISH
• Clean shells
• No broken or damaged shells
• Shells tightly closed or close when tapped
• Clean, fresh, seaweedy smell
WHOLE PRAWNS / SHRIMP

• No indication of blackening on head
• Clean, fresh smell, no odour of ammonia
LIVE LOBSTER / CRAB

• Active, leg movement or rapid response when touched
• Should feel heavy in relation to size
• All limbs attached
• Clean, fresh, seaweedy smell
3 5
ASSESSING QUALITY
SMOKED WHITE FISH / VACUUM PACKED SMOKED FISH GUIDELINES
Use the following guidelines in assessing the quality of smoked white fish
Remember the shelf-life of chilled/thawed smoked fish is no longer than the shelf-life of fresh fish.
APPEARANCE
• Cold smoked fish has a glossy appearance

• No sign of ‘gaping’
• Free from bruises, blemishes and soot spotting
• No evidence of mould growth
TEXTURE
• Cold smoked fish is firm and elastic to touch

• Poor quality product is soft and inelastic
SMELL
• Fresh, “smoky” odour
Vacuum packed smoked fish

Salmon, Trout, Mackerel etc.
VACUUM PACKED SMOKED FISH

• Packs must be stored and displayed
in chill conditions at approx. +2ºC
• Packs must not be damaged or the vacuum blown
• Packs must be labelled with correct use-by date
SPOILAGE
4 - CAUSES
& CONTROLS
4 1
SPOILAGE - CAUSES & CONTROLS
FISH SPOILAGE
Fish spoilage
In the previous section we looked at guidelines for checking the
freshness of seafood. It is essential to be able to recognise fresh,
quality seafood and to have an understanding of what causes fish to
spoil in the first place. The most important fact to realise is that fish
starts to spoil from the moment of catching. Fish deteriorates mainly
due to the activities of enzymes and bacteria so let’s take a look at
how these and other factors cause fish to spoil.
Enzymes
Enzyme activity in the flesh and digestive tract is vital to the
well-being of the living fish but becomes the main cause of spoilage
immediately after the fish dies. Enzymes are often described as
biological catalysts because they change substances without themselves
being changed. For example, in a live fish the enzymes in the digestive
tract work by breaking down the food the fish has eaten into simple
substances so that the fish can continue to grow and be healthy.
Because enzymes are not “live” they keep on with the job of
changing substances even after the fish has died. In the case of
enzymes in the digestive tract, they continue to break down any food
matter remaining in the stomach and then begin to work on the flesh
of the fish itself. This process is called self-digestion or autolysis.
If enzyme activity is allowed to continue it will have a detrimental
effect on the appearance, texture and flavour of the fish.
Bacteria
Bacteria are the smallest free-living organisms known and many are
essential to the cycle of life. In a normal healthy fish there is a variety
of types of bacteria present on the skin, gills and in the intestines.
Those bacteria cause no harm to the fish, but it is important to note
that the flesh itself is sterile. Once the fish dies, enzyme activity
continues and destroys the lining of the gut allowing bacteria to enter
the flesh. Wounds caused by careless handling on board the fishing
vessel, also, allow bacteria to gain entry to the flesh. Some contamination
is unavoidable during filleting and processing, however, working in clean,
cool, hygienic conditions can reduce the risk of bacterial contamination
considerably. Bacteria multiply rapidly given the right conditions.
4 2
FISH SPOILAGE
Rancidity/oxidation of fats
Oil-rich fish generally have a shorter shelf-life than white fish because
the oils in the fish react with oxygen in the atmosphere causing the
fish to become rancid.
Rigor mortis/gaping
Rigor mortis is the term used to describe the time after death when
the fish becomes stiff and inflexible. The speed at which rigor mortis
occurs affects the quality of the fish and the critical factor that
governs the speed at which rigor mortis occurs is temperature. If
temperatures are high, rigor mortis occurs quickly and with great
force, if temperatures are low then rigor mortis is a slower, gentler
process. Rigor occurring too quickly will damage the delicate connective
tissue between the muscle resulting in a flaky fillet that’s difficult to
handle. This condition is known as gaping and while it does not mean
quality loss through spoilage in the sense that enzymatic and bacterial
activity does, gaping fillets are not acceptable as a quality product.
Causes of quality loss

Rigor mortis is the process of the muscles contracting after death
so that the fish becomes as “stiff as a board”. If rigor occurs at
high temperatures, the delicate connective tissue between the muscle
blocks will tear. When skinned, the fillet will resemble a pack of cards.
Bacteria occur everywhere on a healthy fish, except in Enzyme activity in the flesh and digestive tract is vital
the flesh. The flesh remains sterile until the bacteria to the well-being of the living fish, but becomes the main
gain entry. High populations of bacteria exist on the skin, cause of spoilage immediately the fish dies.
gills and in the intestines. They are at peak activity If unchecked, enzymes will rapidly digest the fish.
at normal sea temperatures.
4 3
CONTROL OF SPOILAGE
Control of Spoilage
Spoilage cannot be stopped in fresh fish, however, it can be
controlled to a great extent. The two most important words to
remember when dealing with fresh seafood are time and temperature.
Seafood begins to deteriorate from the time of catching and steps
must be taken right away to slow down the spoilage process so the
product reaches the customer in perfect condition.
The most effective method of controlling spoilage is to chill the fish

to 0ºC immediately after catching. By chilling to 0ºC the fish is reduced
to the coldest temperature possible without actually freezing and
bacterial and enzymatic activity is minimised. Fish held at 0ºC will
eventually spoil, however, by effective chilling the shelf-life will have
been extended by a considerable amount of time.
It is vital that the cold chain is maintained through every link right
from the fisherman, to the quayside/auction hall, to the processor/
wholesaler and in the retail outlet. The temperature must be maintained
during processing operations, storage, transportation and in the retail
outlet both on the fish counter and in the cold room/fish fridge.
Consider that for every hour fish is allowed to stand at room

temperature it loses one day’s shelf-life, then consider the impact
the correct chilling of fish has on your profit margins. It is often the
case that properly handled and chilled fish six or seven days old will
be in much better condition than unchilled, poorly handled, fish
which is less than two days old.
4 4
CONTROL OF SPOILAGE - Diagram
The “natural” condition of the fish at the time of catching will also
determine its keeping qualities. For example, small fish tend to spoil
faster than large fish, some species spoil quicker than others -
whiting will spoil faster than plaice. Fish that have recently spawned
or have been feeding heavily will spoil rapidly, as will oil-rich fish.
The following diagram will help illustrate the effect of chilling on the keeping
quality of fish.
DAYS TEMPERATURE
OLD
16ºC 5ºC 0ºC
4 5
CONTROL OF SPOILAGE - Ice
Ice
Now that we are aware of the importance of time and temperature
in controlling the spoilage rate of fish the next question to address
is how to achieve this rapid reduction in temperature to 0ºC and
maintain it at 0ºC.
In practice, the reduction to and maintenance of a temperature of 0ºC

takes considerable effort to achieve. The easiest and most effective
way of achieving temperatures within the range of 0ºC to + 2ºC
(acceptable range) is the liberal use of ice.
How does Ice work?

Ice melts at 0ºC so it is an excellent means of chilling fish without
freezing it. The ice absorbs the heat from the fish and the heat drains
away in the melt water. It is a mistake to think that because ice is
melting it is not doing the job properly, on the contrary, melt water
shows that the ice is doing exactly what you want it to do – reducing
the temperature of the fish. The heat of the fish will continue to melt
the ice until both are at the same temperature i.e. 0ºC. You must
ensure that enough ice is used to lower the temperature of the fish.
Melt water is not a substitute for ice as it has already absorbed the
greatest amount of heat it is capable of carrying and thus is a poor
chiller. Correctly used, ice can rapidly reduce the temperature of fish.
It takes approximately 10-15 minutes to chill a 1 lb. fillet of cod from
+5ºC down to +2ºC using ice. It will take up to 2 hours to chill the
same fillet using refrigerated air.
Benefits of ice
• Ice is its own natural thermostat. You can use it, safe in the knowledge that there is
no danger of partially freezing fresh fish
• Ice keeps the surface of the fish moist, preventing loss of quality caused by drying
• Eyes and skin remain glossy and natural colours are high-lighted
• Ice mixes intimately with the fish. This speeds up the cooling process
• Ice is easily transported
• Ice is relatively cheap
• Ice is maintenance free
• The melt water from ice washes some bacteria off the fish as it runs over it
4 6
Types of Ice
Ice can be produced as flake, cube, tube or blocks for crushing. Flake
ice is the best option for fish retailers because it is less likely to damage
delicate fish and it, also, provides a large surface area for a given weight.
How much Ice?

The volume of ice required will depend on the type of business,
season and methods of display. Ideally fish retailers should have an
ice-making machine with sufficient capacity to supply their daily needs.
If necessary, back-up supplies of ice should be available from your
fish supplier. Ice is required for both storage and display of fish. Ice
must be available for setting up the fresh fish display on the seafood
counter every morning, for top icing during the day and for re-icing
fish in storage. Depending on the size of the display counter and capacity
of the ice-making machine it may be necessary to store ice in a proper
storage bin in the cold room, so that a sufficient supply is available.
Quality of Ice
The quality of ice is something that is often overlooked, however, ice
can be contaminated by bacteria and fish stored and displayed on
dirty ice will spoil more rapidly than fish stored in clean ice. If you are
buying ice, the same guidelines should apply to the hygienic handling,
storage and transport of ice, as apply to fresh fish. As with the
purchase of fish you need to discuss your specifications for ice with
your supplier.
Ensure that:
• The water used to make the ice is from a potable source.
• Ice is supplied in clean suitable containers - for example, sealed,

undamaged, plastic bags.
• Ice is transported in clean, refrigerated vehicles.
• Ice is in good condition on delivery - not melted, not frozen and

packaging intact.
4 7
In-Store
There are steps you can take to ensure the ice
you produce in-store is clean and uncontaminated.
Ice-making Machine
• The capacity of the ice-maker should be sufficient
to supply the amount of ice required.
• The water used to make the ice must be from a potable source.
• The ice-maker must be connected to a rising main.
• Production of ice should be planned so that ice is available

at key times, i.e. when setting up the display.
• Ice-maker must be installed and maintained according

to the manufacturer’s instructions.
• The ice-maker must be defrosted, cleaned down

and sanitized regularly, as appropriate to the model.
• Do not store items in the ice-maker. The machine is designed

to make ice, not as a storage area. Foreign bodies placed
in the ice will contaminate it.
4 8
Storage of Ice
• Ice, whether bought in or produced by the in-store machine,
must be stored in hygienic conditions.
• Store ice as delivered, immediately, in refrigerated conditions

until required.
• If storage containers are used for holding ice they must be made
from corrosion-resistant metal i.e. - stainless steel or plastic.
Containers must have lids and drainage holes. They must be
emptied, washed down and sanitized frequently.
• Ice must be used in rotation, especially if large quantities are

stored, because bacteria grow even on ice.
• All scoops and containers used for handling ice must be washed
and sanitized at close of business.
• Ice scoops and other equipment must be in good condition –

not broken, split or chipped.
• Equipment must not be stored in the ice making machine.
Ice and the

Display Counter
• Only clean, fresh ice should be used.
• Do not put clean ice over used ice as the dirty ice will contaminate
fresh ice.
• Check the ice on the display counter regularly. Remove any ice
which is stained with blood or fish debris. Replenish with clean ice.
• Clean, fresh ice on the counter gives the impression of cleanliness

and spaciousness.
RECEIVING
5 & STORING
SEAFOOD
5 1
RECEIVING AND STORING SEAFOOD
DELIVERIES
Deliveries
Choosing a supplier
As the retailer, you are responsible for the seafood in your store but you are not the first link in the chain.
Good quality seafood is seafood that is handled with care from the moment of catching.
How do you ensure you are getting a quality product? In most cases you are relying on your seafood supplier.
You need a reliable supplier - someone you can trust to deliver as specified.
Before choosing a supplier visit their premises and check out their operation.
Are you happy with the standards of hygiene?
Ensure the supplier has a H.A.C.C.P. system in place. See APPENDIX
Establish what you want from the supplier. It is in both your interests to have an agreed set of specifications.
Consider the following when

drawing up your specification:
• Only good quality, fresh fish to be supplied. See section 3: ASSESSING QUALITY
• Fish graded according to size
• Specify whether you require belly-flaps removed, skin on/off,

cutlets/steaks washed with all trace of blood removed
• Type of boxes to be used. Boxes should be of suitable material i.e. polystyrene/waxed cartons
Boxes must be clean, unbroken with tight fitting lids
• Fish must be correctly boxed with an adequate amount of ice
• Ratio of ice to fish
• Boxes should be labelled with species, product form, weight and date
• Fish must be delivered in clean refrigerated vehicles
• Number and estimated time of deliveries should be agreed
• If fish is to be delivered before normal store opening times arrangements must be made for the supplier
to have access to cold room facilities and a member of staff must be on hand to check deliveries
• You may also require a delivery of ice from your supplier. See section 4: FISH SPOILAGE - CAUSES & CONTROLS
• Will your supplier contact you if particular varieties of fish are unavailable and suggest alternatives?
• Obviously your supplier should be offering competitive rates

5 2
DELIVERIES
It is essential to build a good working relationship with your supplier

from the outset.
Bear in mind the difficulties encountered by your supplier in

business and be prepared to try and work through difficulties
that might crop up. Let your supplier know immediately if
you have a problem. Working together with your supplier while
keeping the customers best interests in mind will ensure you
consistently guarantee a good quality product.
Collection of fish by the

retailer
As many independent retailers buy directly from auction it is
essential they ensure that fish is transported in the correct manner.
• The vehicle used must be clean and free from conditions that
could cause contamination of food
• Fish must be transported in refrigerated or insulated

conditions
• If other foodstuffs are to be transported in the same vehicle

they must be segregated to prevent cross-contamination
5 3
RECEIVING FISH SUPPLIES
Receiving fish supplies

It is very important that procedures are in place for the receipt
of deliveries into your outlet.
Both staff and supplier should be aware of the procedures.
Seafood deliveries must be made when a member of staff is on

hand to receive it, as deliveries left outside the premises will be
out of refrigerated conditions, can easily be tampered with and
subject to contamination from animals and birds.
Receipt of deliveries should be a designated task with a second

staff member appointed to deputise when required.
Checking in the delivery of fish must take precedence over other

tasks because of the need to keep fish chilled to 0ºC and not
allow a break in the cold chain.
Guidelines for receiving fish

• Fish should be transported and packed for delivery
as per the specification agreed with the supplier.
• Fresh fish should be delivered, packed in ice,

in clean, unbroken boxes or cartons.
• Deliveries must be dealt with immediately.
• The staff member checking in the delivery

should check that the fish is adequately iced:
• layer of ice in bottom of the box, fish layered
with ice and a good cover of ice on top
• and within the temperature range specified
0ºC - +2ºC. Temperature should be checked
using a portable temperature probe.
• Boxes must be checked to ensure species and weights are correct.
• Quality of incoming fish must be checked using

guidelines set out in section 3: ASSESSING QUALITY
• Discrepancies / problems should be noted at this stage

and the supplier informed. A designated area should be
provided for returns. Fish for return should be clearly
identified and separated from other foods.
5 4
STORAGE OF FISH
• Fish not used for immediate display should be re-iced

if necessary and stored in the cold room/fish fridge.
• Avoid excessive handling of fish. It is a delicate food,

easily damaged.
• Fish for storage must be labelled with the date to ensure

correct stock rotation. Generally, fish should be used on
a first in, first out basis. Check the quality of fish in storage,
however, as it may be necessary to sell out of rotation.
• The retailer must keep a stock sheet to record purchases.

This will be very useful when re-ordering stock. Copies of delivery
dockets and details of rejected products must be kept.
It is in your best interest that great attention is paid to delivery /

receiving procedures as it is a vital part of ensuring only top
quality seafood is accepted into the store.
Storage of fish
An integral part of seafood retailing is ensuring the product is
stored in chilled, clean conditions.
A refrigerated store, whether cold room or fish fridge, using ice,

is highly recommended as a means of storing fish.
• The chill store, whether cold room or fish fridge, must be

capable of maintaining fish as close to 0ºC as possible.
• The chill room/fish fridge must be properly installed and serviced

on a regular basis to ensure it is in proper working order.
• Generally, thermostats should be set to give an air temperature of

approx 0ºC to +1ºC. This should be discussed with the refrigeration
engineer installing the equipment.
• The thermostat should be checked several times during the day

and independent checks using a portable thermometer should
be carried out. Temperatures will vary within the cold room so
make allowances when carrying out checks.
5 5
STORAGE OF FISH
• Record temperatures checks.
• It is necessary to monitor the fish regularly to ensure the

temperature is not too low, causing the fish to partially freeze.
• The doors of the chill room/fish fridge must be kept closed when not in use.
• The chill room/fish fridge must be kept in a clean hygienic condition.
• Shelves, drawers must be washed down. Floors kept clean, spills dealt with
immediately so pools of contaminated water are not allowed to build up.
• If the chill room is to be used as a storage area for other foods those areas
must be clearly marked so staff are aware of where products are stored.
• The lay-out of the chill room must be planned to ensure there is no risk
of cross-contamination.
• If cooked or ready to eat food is stored in the same chill room/fish fridge
it must be labelled, covered and segregated to prevent cross-contamination.
• Raw fish must not be stored above cooked or ready to eat foods.
• Boxes and containers must be stored on shelves, not on floor.
• All containers used in the chill room/fish fridge must be washed and sanitized after use.
• If fish is stored in polyboxes as delivered those boxes must be discarded after one
use as they are porous, difficult to clean and could contaminate a batch of fresh fish.
• Fish should be stored away from strong smelling foods in order to avoid flavour tainting.
Fish with a stronger odour - i.e. ray should be stored separately from more delicate
flavoured fish.
• The quantity and quality of fish in stock must be monitored to assist re-ordering.
• While stock rotation procedures must be in place, the retailer must be aware of the
quality of fish in stock and the quality of fish on delivery. Normally fish is sold in rotation
- first in first out - however, it may be necessary to sell out of rotation - here the retailer
must judge the shelf-life of the product. See section 3: ASSESSING QUALITY
• Fish remaining unsold at close of business must be removed from the display counter
and stored correctly in ice, labelled and placed in the chill room/fish fridge.
• Do not mix old and new stock when returning fish to chill room/fish fridge.
• Fish must not be frozen and subsequently offered for sale as fresh fish.
5 6
STORAGE OF FISH
Guidelines for storing seafood

The use of ice is essential for correct storage of fresh fish, as the
cold air of the chill room alone is not sufficient to penetrate
through layers of fish.
Remember it takes 10 to 15 minutes to chill a 1lb. fillet of cod

from +5ºC down to +2ºC using ice. It will take 2 hours to chill the
same fillet from +5ºC down to +2ºC using refrigerated air.
• Fresh fish should be stored in clean containers, layered

with ice and finished with a good layer of ice on top.
• Top icing is essential as it prevents the fish from drying

out and helps maintain a good glossy appearance.
• Fish should be re-iced as necessary.

Do not allow fish to remain in melt water.
• Where possible store different varieties of fish separately.

If space is limited similar varieties e.g. Plaice/Lemon Sole
may be stored in the same container.
Whole fish
• Store whole, ungutted fish, belly up and layer with ice.
• Store whole, gutted fish, belly down and layer with ice.
Fish fillets
• Store fillets by placing flesh to flesh and
layer with polythene film and ice.
Finish with a good layer of ice on top.
White fish fillets and oil-rich fish fillets
must be stored separately.
Salmon/Trout
• Fillets/cutlets should not be stored in direct contact
with ice as it tends to leach out the colour.
Protect fish with polythene film before adding ice to container.
5 7
STORAGE OF FISH
Cartilaginous fish
As fish from this group tend to have a stronger flavour and odour
they must be stored in a separate container to avoid the risk of
tainting more delicate flavoured fish.
• Store, layered with ice.
Prawns/Squid/
Uncooked Fresh Crab Claws
• Store, layered with ice.
Remember when storing wet fish always use clean

containers, place ice in the bottom of the container,
layer fish with ice and finish with a good layer of ice
on top.
Smoked fish
Cold smoked fish
• Frozen smoked fish must be held in a correct frozen storage
unit capable of maintaining the fish at temperatures of -18ºC
or lower. Frozen storage units are not designed for freezing
fish but for holding already frozen product.
• Frozen smoked fish must be thawed in the chill room before
being presented for display. It is not safe practice to thaw frozen
fish by placing in water or leaving out of chill conditions.
• Thaw only the amount of smoked fish required daily.
Do not refreeze previously frozen smoked fish.
• Smoked (unfrozen) fish must be stored in non-drip containers
in the chill room and placed above or to one side of wet fish.
Hot smoked fish

• This is a cooked product and must be stored separately
to avoid risk of cross-contamination.
• If storing in the chill room ensure it is labelled, covered
and segregated from raw food.
5 8
STORAGE OF FISH
Seafood products
e.g. marinades, crab sticks
• Store uncooked seafood products above or to one side of wet fish.
Products must be correctly labelled and used in rotation.
• Ready to eat products must be stored separately to avoid risk of cross-contamination.
If storing ready to eat products in the chill room ensure they are labelled, covered
and segregated from raw food.
Live shellfish
A retailer with a good volume of shellfish sales should ideally install a separate fridge
for holding live shellfish, as the optimum temperature for holding live shellfish is
between +2ºC and +8ºC.
If it is not feasible to install this equipment it may be desirable to order

product from the supplier when a request is received from a customer.
Holding shellfish in the colder conditions of a regular chill will result in some mortalities.
• Where possible store shellfish in the delivery cartons/bags.
• Avoid sudden changes in temperature.
• Avoid direct contact with fresh water or ice when storing shellfish.
• Oysters are best stored closely packed, flat shell uppermost.
• Ideally live crab and lobster should be held in specially designed storage tanks.
Storage of other materials

• Substances such as detergents, chemicals and toiletries
must be segregated from food and must be properly
packaged and labelled.
• Cleaning equipment must not be stored in an area

where there is a risk of contaminating food.
• Wrapping and packaging materials must be kept in suitable

clean dry conditions, where there is no risk of contamination
by other substances or pests.
6 DISPLAY
GUIDELINES
6 1
DISPLAY GUIDELINES
DEFINITION
Display guidelines
The word display means to ‘show off’ or ‘exhibit’. Display can apply to:
• The arrangements of fish products on the counter.
• Personal appearance and behaviour of staff.
• Overall appearance of the seafood counter and its surroundings.
All these factors contribute to the total effect created and the image
perceived by customers.
The purpose of creating a display

is to sell the product
Before dealing with specific guidelines for
displaying seafood let’s take a brief look at:
1. Seafood Area
2. Sales Personnel
Seafood area
Although the seafood counter is the focal point, remember customer
impressions are formed by the entire seafood area.
• Your premises must comply with current legislation on structural

hygiene. Contact your local Environmental Health Officer for
further details if necessary. See APPENDIX
• You must have cleaning procedures and schedules in place.

Contact your local E.H.O. if you need help.
• Obviously the entire seafood area must be kept clean and

tidy – walls, floors, work benches, sinks, backdrops and all
other surfaces.
• The area should be well lit.
• Gutting and filleting should only be carried out in the

designated area of the seafood department.
6 2
DISPLAY GUIDELINES
SEAFOOD AREA
• Separate work surfaces and utensils must be used for raw and cooked or ready to eat foods.
• All boards, equipment, knives and other utensils must be washed and sanitized as
necessary.
• Correct sinks must be used i.e. wash-hand basins must not be used
for washing product, garnish or utensils. Display notices where appropriate.
• Water used for cleaning, hand washing, washing equipment and utensils
must be from a potable water supply.
• Refuse must be removed at regular intervals.
• There must be sufficient numbers of insect electrocuters, suitably placed and

properly maintained.
• Product must not be left out of chill conditions on work benches, trollies or trays.
• Current wild salmon/molluscan shellfish dealers licences must be displayed. See APPENDIX
• Current promotional material - signs, posters and recipe leaflets should be of good
quality and tastefully displayed.
• If promotional material/licences are affixed to walls they should be laminated to allow

ease of cleaning.
Sales personnel
All personnel working with food should be trained in basic food hygiene and must
be instructed on relevant sections of current Food Hygiene Legislation. See APPENDIX
In general
• Personnel must observe strict personal hygiene.
• Hands must be washed with non-perfumed liquid bactericidal soap

as often as necessary and always:
• Before starting work
• After using toilet
• After handling refuse
• After using handkerchief
• After handling or preparing raw food
• After cleaning duties
• Before handling unpacked, cooked or ready to eat food.
6 3
DISPLAY GUIDELINES
SALES PERSONNEL
• Staff must not smoke or consume food in the seafood area.
• Staff must wear clean protective clothing

• protective clothing should not be worn outside the seafood area
• must be stored separately from outdoor clothes.
• Personal garments must not be worn over protective clothing.
• Hair must be clean, tied back and appropriate headgear worn.
• Nails short, clean with no polish.
• No jewellery.
• Avoid excessive use of perfumes/aftershave.
• Cuts and wounds must be covered with coloured waterproof dressings.
• Staff must report illness and should not work with unpacked
food if suffering with boils, infected wounds or similar conditions.
• Staff suffering from food poisoning, or a scheduled infectious disease,

must submit a certificate of fitness to work with food, from a medical
practitioner, before returning to work.
• Staff should be aware of basic First Aid procedures.
Customer service
• Staff should be friendly but not too familiar. Greet the customer by
name, if known, but do not engage in lengthy personal conversations.
• Seafood staff must have a thorough knowledge of the product they are
selling. Customers will require advice and help, they perceive the seafood
staff as the experts.
• Staff should show a willingness to assist customers with their

purchases and offer advice on handling, storage and preparation
of fish where necessary.
6 4
DISPLAY GUIDLINES
SEAFOOD DISPLAYS
Seafood displays
Displays can be divided into two main types – free flow and programmed.
Both have advantages and disadvantages. See 6: DISPLAY GUIDELINES photographs.
Free-flow displays
• This type of display allows scope to create displays of great visual impact.
• Tend to be time consuming to set up.
• More suited to experienced seafood staff.
• Can look untidy and unattractive if not properly maintained.
Programmed displays
• Less scope for creating artistic displays.
• Faster to set up.
• Easier to serve from.
• Easier to maintain.
• Very suited to less experienced/new seafood staff.
A retailer may, of course, opt to use a combination of programmed

and free-flow displays when setting out the seafood counter.
The fresh fish display must be set up on a daily basis.

6 5
DISPLAY GUIDELINES
COMPONENT GUIDELINES
Guidelines
Use the following guidelines to assist you with the various components
needed in order to present a correctly merchandised seafood counter.
The ice
• Use only clean, fresh, flaked ice. See section 4: FISH SPOILAGE - CAUSES & CONTROLS
• Ensure ice is free from blood stains, ink and other discolouration throughout the day.
The garnish
• Use garnish in moderation to enhance not overpower the display.
• All garnish used must be clean, hygienic and visually attractive.
• Lettuce, lemons, herbs and other fresh garnish material must be well washed and not re-used.
• Cut lemon, orange, lime must not be placed in direct contact with fish
as they cause discolouration.
• Wilted garnish must be removed at once.
• Plastic garnish must be washed and sanitized at close of business.
• Plastic “foliage” type dividers must be clean and hygienic. Most effective if uniform
in colour and design. Must be washed and sanitized at close of business.
The display counter

• The location of the display counter will, in some cases, determine the level of seafood
sales, for example, if the counter is small and located at the end of the deli area then many
customers will have already made a choice before reaching the seafood area.
• Counter must not be placed adjacent to hot food counters.
• Counter must be of suitable design and capable of maintaining seafood between
0ºC and +2ºC.
• Temperature of display cabinet must be checked regularly
using a portable thermometer and temperatures recorded.
• Glass and chrome areas must be kept clean, free from fingermarks,
smears, fish scales and other debris from fish.
• Price tickets must be clean, clearly written with correct information - species, price.
• Price tickets must be washed and sanitized at close of business.
• Spiked tickets must not be stuck into fish - insert spike in ice.
• The weighing scales must be checked regularly to ensure accuracy.
Scales must be kept clean, free from smears and other fish debris.
• Recipe leaflets and information sheets should be held in dispensers rather than
scattered on the counter.
• All trays and bowls used for displaying fish and seafood must
be of suitable material (i.e. stainless steel, plastic not glass).
6 6
DISPLAY GUIDELINES
THE FISH
• Trays, bowls, containers must be clean. Wash and sanitize as necessary.

Do not put fresh product on used/soiled trays, bowls or containers.
• Trays used for displaying wet fish must have perforations to allow for drainage.
• Trays for smoked fish/added value products need not have perforations
as these products are not top-iced or set directly on ice.
The fish
White fish fillets
• Display in thin layers - two deep to maintain temperature.
• Place first layer skin side to ice.
• Alternate flesh and skin to achieve colour and variety.
• Fold, roll, interleave fillets to vary colour and design of display.
• Top ice lightly to prevent fish from drying out
and to maintain glossy appearance.
Cutlets
• Remove all trace of blood from backbone.
• Overlap when displaying to give a more attractive appearance.
• Top ice lightly.
Salmon/Trout
• Display whole gutted fish belly down on ice.
• Display fillets skin side down on ice.
• Do not display cutlets directly on ice. Place on trays or polythene film.
• Do not top ice fillets or cutlets.
• Remove all traces of blood from cutlets and rinse gently under cold running water,
or in a slush ice mixture, to remove scales before displaying.
• Overlap steaks/cutlets for a more appealing display.
Shark/Ray
• Display on ice but not in direct contact with other fillets,
as these species tend to have a stronger odour.
Prawns/Squid
• Display directly on ice.
• Ensure ice is not discoloured by squid ink.
6 7
DISPLAY GUIDELINES
THE FISH
Whole ungutted fish

typically mackerel/herring
• Display belly downwards but not embedded in ice.
• Separate from fillets to avoid bacterial contamination.
• Check for signs of burst belly.
• Ideal for circular/flower type arrangements.
Whole gutted fish

typically salmon, rainbow trout and other
varieties displayed whole to attract interest
• Display belly down on ice.
• Separate from fillets to avoid bacterial contamination.
Molluscs
• Do not display mussels, oysters, scallops or other live molluscs directly on ice.
• Place in clean bowls or trays (made from suitable material

i.e. stainless steel, durable plastic - not glass) embedded in ice.
• Do not top ice as very cold temperatures and fresh water will kill molluscs.
• Check and remove any shellfish with broken shells or those which do not
close when tapped.
Crustaceans
• Lobster and crab must be sold either alive or cooked.
• If alive, do not display directly on ice. Ideally hold in specially designed storage tanks.
• If cooked, place in a suitable tray/dish and display separately from raw fish to avoid
risk of cross-contamination.
• Do not top ice live or cooked shellfish.
• Uncooked crab claws spoil rapidly. Ensure correct stock rotation, place on ice and top ice.
6 8
DISPLAY GUIDELINES
THE FISH
Cold smoked fish

typically cod, haddock, coley, kippers
• Do not thaw frozen smoked fish on counter. See section 5: RECEIVING & STORING SEAFOOD
• Display on suitable trays, polythene film or foil placed on ice.
• Do not allow product to come in direct contact with ice.
• Do not top ice.
• Previously frozen fish must be labelled as such
e.g. “previously frozen”/“Not suitable for re-freezing”.
Hot smoked fish

typically mackerel, trout, eel
• This is a cooked product and must be displayed
separately to avoid risk of cross-contamination.
• Display on suitable trays separate from all other seafood.
• Do not top ice.
Thawed (previously frozen) ready to eat seafood

typically crab sticks and seafood salad mix
• Products must be correctly defrosted before display.
• As these products are ready to eat they must be displayed in a separate area of the counter.
• Do not display raw foods above these products.
• Display products in suitable, clean containers e.g. stainless steel or plastic.
• Containers must be washed and sanitized at close of business.
• Display only the amount of product estimated to sell before close of business.
It is not good practice to hold over excess unsold products.
Never refreeze leftover product.
• Label products correctly i.e. “previously frozen”/“do not freeze”.
• Do not top ice.
Breaded/flash-fried fish
typically fresh fish fillets coated with crumb/batter – may appear cooked
• Display on suitable trays, set on ice.
• Display above or to one side of wet fish.
• Label correctly - i.e. “uncooked product”/“must be cooked before use”.
• Do not top ice.
Added value products

• Display products on suitable trays, on ice, in a separate area of the display counter.
• Do not top ice.
• Trays/containers must be washed and sanitized at close of business.
6 9
DISPLAY GUIDELINES
SETTING UP A SEAFOOD DISPLAY
Setting up a seafood display

The seafood display must be set up on a daily basis.
Do not leave seafood overnight in the display counter.
You may find the following guidelines useful:
• Ensure the display cabinet is running at the correct temperature.
• Fill the clean display unit with clean, fresh ice daily.
• Slope ice to give height at back, this allows customers a wider viewing arc.
• Check each piece of fish for quality.
• Check to see that fish is free from parasites. See section 9: FREQUENTLY ASKED QUESTIONS
• Ensure correct stock rotation procedures are followed.
• Fill trays/containers and place in the cabinet.
• Place fish and seafood in the cabinet according to kind and display plan.
• Place correct price ticket/label beside each species.
• Garnish appropriately.
• Top ice where necessary.
• Remove equipment, boxes of fish and trollies.
• Check display counter from front.
• Check your own and other staffs’ appearance before opening for business.
6 10
DISPLAY GUIDELINES
SETTING UP A SEAFOOD DISPLAY
Display maintenance
The seafood display and the whole seafood area require
ong0ing maintenance during the course of the day’s business.
• Replenish stock as necessary while following correct rotation procedures.
• Remove discoloured or dirty ice.
• Remove and replace wilted garnish.
• Remove and discard molluscs which remain open.
• Top ice fish as necessary.
• Check temperature of refrigerators and record.
• Clean as you go.
• Keep display tidy at all times.
• Check appearance of self and other staff.
• Maintain seafood area in a clean and tidy condition.
• Ensure that glass and chrome of cabinet are kept clean and free from smears.
• Keep weighing scales clean.
• Wash and clean equipment and surfaces as necessary.
• Ensure all serving tongs and all other utensils are washed as necessary.
• Ensure staff follow correct procedures for weighing and

wrapping product and for handling money if applicable.
• Maintain a supply of point of sale material.
Display breakdown
All seafood must be removed from the display counter
at close of business every day.
• Remove all seafood from counter and store in ice or according to kind in the
chill room/fish fridge. See Section 5: RECEIVING & STORING SEAFOOD
• Do not, under any circumstances, leave fish overnight in the display cabinet.
• Remove and discard fresh garnish material.
• Wash and sanitize other garnish material.
• Wash and sanitize all trays, containers, price tags, equipment, serving tongs and all other utensils.
• Empty all ice from the display cabinet and discard.
• Wash down all cabinet surfaces to remove fish debris and ice.
• Wash and sanitize all surfaces.
• Re-assemble display counter in preparation for the next morning.

6 11
DISPLAY GUIDELINES
DISPLAY COUNTER 1
Display counter 1
Large open seafood counter with a wide range of whole fish,
fillets, some shellfish and added value products.
Free-flow approach to display.
Display implies carelessness, poor product knowledge

and lack of good hygiene practices.
This counter lacks impact, colour is not balanced

and species are difficult to distinguish.
Recipe leaflets are not available for customers.
Counter looks untidy and unattractive.

This display would not entice customers to purchase seafood.
Refer to notes and photograph, compare and contrast

with Counters 2 and 3,
bearing in mind Counter 2 is the same size
and contains a similiar volume of fish.
6 12
DISPLAY GUIDELINES
DISPLAY COUNTER 1
Counter 1
1 Chopping board and knife dirty.
2 Whole salmon, fillets, portions, cutlets jumbled together.

• Placed on unwashed, wilted lettuce
• Top iced
• Whole fish inappropriately garnished with lemon slices and prawns
3 Counter area left unused while other areas are overfilled.
• Surface unwashed leaving residue from melted ice
4 Molluscan shellfish placed directly on ice.
5 Added value products positioned incorrectly, place above wet fish.

• Garnish inappropriate, unwashed, wilted, wasteful
• Trays smeared and dirty
6 Glass and stainless steel smeared and dirty.
7 Ice was left in counter overnight causing packing and lumps forming.
• Ice discoloured by squid ink
8 Area lacks colour and interest.
9 Fillets jumbled together, difficult to distinguish species.
10 Whole fish in direct contact with fillets.
11 White fish fillets, species not separated.

• Piled too high
• Some fillets poor quality and gaping
• All flesh side up, lacks colour
• Not top iced
12 Trout fillets top iced, causing discolouration.
• Fillet placed flesh-down on ice
13 Ray wings and dogfish in direct contact with other fillets.
14 Smoked fish placed directly on ice.

• Top iced
15 Excess use of garnish material.
• Cut peppers and lemons will discolour fish
16 Fish out of refrigeration.
17 Recipe leaflets/information not available to customers.
18 Signage dirty.
• Species wrongly labelled
• Signs stuck in fish not ice
6 13
DISPLAY GUIDELINES
DISPLAY COUNTER 1
16 3 4 2 15 1 18 16 4 3
13
11
14 15 11 13 12 17 10 7 8 10 9
6 14
DISPLAY GUIDELINES
DISPLAY COUNTER 2
Display counter 2
Large open seafood counter featuring a wide range
of whole fish, fillets, shellfish and added value products.
Free-flow approach to display.
The range and volume of fish displayed is similiar to Counter 1,

however, species are easily identified, colour is balanced
and good display practices followed.
Implies good hygiene practices, good fishmongering,

good product knowledge and progressive approach
by offering a range of added value products.
The display looks neat, eye-catching and attractive.
The counter will need constant maintenance and fish

must be replenished on a regular basis, particularly
popular varieties, hence best manned by experienced staff.
This seafood display would attract customers

and encourage them to purchase seafood.
6 15
DISPLAY GUIDELINES
DISPLAY COUNTER 2
Counter 2
1 Chopping board and knife clean.
2 Salmon neatly arranged and sold "price per fish".
3 Range of added value seafood for customer convenience.

• Appropriately positioned and separated by glass from wet fish
• Trays clean
• Garnish simple
4 Molluscan shellfish displayed in plastic containers embedded in ice.
• Not top iced
5 Smoked fish neatly placed on stainless steel trays set on ice.
• Not top iced
6 Glass and stainless steel clean and free from smears.
7 Clean, fresh, flaked ice.
8 Whole red gurnard used to achieve colour and interest.
9 Fillets folded and alternated to create interest.
10 Whole fish positioned so it is not in direct contact with fillets.
11 White fish fillets, each species displayed separately.

• 1-2 layers deep
• Bottom layer skin to ice
• Top iced
12 Trout fillets placed skin to ice.
Please note:
• Not top iced Smoked fish labelled 'previously
frozen' (where relevant).
13 Ray wings and dogfish not in direct contact with other fillets.
Breaded fish labelled
14 Salmon cutlets washed, scales removed. 'uncooked product'.
• Placed on polythene film
• Not top iced Whole salmon labelled
'price per fish'.
15 Minimal use of garnish material.
Some of the value added products
16 Supply of recipe/information leaflets for customers. are not individually labelled in this
• Neatly displayed photograph. This is intentional
as the amount of text required,
17 All species correctly labelled.
to adequately describe the
• Clean labels products, would not be legible.
• Stuck in ice not in fish
6 16
DISPLAY GUIDELINES
DISPLAY COUNTER 2
14 3 17 1 2 15 3
8 4
13 16 10 12 11 10 9
6 17
DISPLAY GUIDELINES
DISPLAY COUNTER 3
Display counter 3
Small open counter, approximately 4' x 3',
carrying a limited range of species.
Programmed approach to display.
Species are neatly set out in lines and correctly labelled.
Best selling lines e.g. whiting, coley and salmon

cutlets are repeated within the counter.
Implies good hygiene practices, good product knowledge

and attention to detail.
This display is easy to set up and maintain, particularly for new/less

experienced staff members. A similiar plan can be used to great effect
on a traditional serve-over unit or extended, using more varieties
of fish/added value products, on a larger counter.
The display looks neat and tidy.

It attracts the eye and colour is nicely balanced.
Customers would be enticed to buy seafood from this counter.

6 18
DISPLAY GUIDELINES
DISPLAY COUNTER 3
Counter 3
1 Salmon cutlets well washed. Placed on foil - not in direct contact with ice.
• Not top iced
2 White fish fillets skin down on ice.
• Species separated
• Top iced
3 Smoked fish set on trays embedded in ice.
• Not top iced
4 Trout fillets skin side to ice.
• Not top iced
5 Clean, fresh, flaked ice.
6 Glass and stainless steel free from dirt and smears.
7 Minimal use of garnish material.
8 Species correctly labelled.

• Clean price tickets placed in ice not stuck in fish
9 Recipe leaflets neatly displayed.
Please note:
Photographs are used only
to illustrate the guidelines for
setting out seafood displays.
The skills necessary to create

attractive, eye-catching displays
cannot be taught through
photographs or text.
These skills are developed, with

trial and error, by the individual
retailer over time.
6 19
DISPLAY GUIDELINES
DISPLAY COUNTER 3
2 7 4 5
2
8
3
3
3 2 1 9
7 HOW TO
ADD VALUE
7 1
HOW TO ADD VALUE
ADDING VALUE
Adding value
More than ever, customers are demanding foods that are convenient, yet
maintain high standards of quality and freshness and are value for money.
Seafood is the original ‘fast-food’, quick, versatile, easy to prepare, cook

and serve and still retaining its image as a healthy, nutritious, tasty food.
Adding value to seafood is something within the scope of every retailer,

regardless of the size of the operation.
Get it right
• Before planning to extend your business to include value-added products
it is essential you contact your local Environmental Health Officer. See
APPENDIX The E.H.O. in your area will be able to advise on current Food
Hygiene legislation, list of requirements and suitability of your premises.
• Be realistic about the number of products you can successfully prepare.

You must ensure that you and your staff are capable of producing products
to the same standard on a continuous basis.
The customer will expect continuity and consistency.
• To begin with, you could introduce products on a phased basis.

This will test the market for you and you will also get a good indication
whether or not you should extend the range of products on offer.
• Customers may be somewhat conservative in their purchasing habits and

may need encouragement to try something new. Sampling of new value-
added products (particularly on quiet days) will give you valuable feedback
while introducing the range to your customers.
• If a separate refrigerated counter is not available for the value-added

range then these products must be displayed in suitable, clean containers
in a separate area of the wet fish counter.
• To ensure freshness and quality, products should be prepared on a daily

basis and sold out before close of business.
• On purchasing a product, customers should be given advice on storage,

shelf-life and cooking methods.
• On purchase, products should be placed in suitable containers (i.e. rigid

plastic or polystyrene) and overwrapped for customer convenience.
If prepacked, products must be correctly labelled, according to current
food labelling legislation. See APPENDIX
7 2
HOW TO ADD VALUE
BASIC IDEAS FOR ADDING VALUE
Here are some basic

ideas for adding value
Skinless fillets
• Place fillet on board, skin side down, tail towards worker
• Using a sharp non-serrated knife make a cut through the flesh but
not through the skin. This allows you a grip for your fingers
• Change the direction of the knife and working gently in a saw-like
motion ease the skin away from the flesh
Boneless fillets
• Skin fillet as above
• Feel gently with finger to locate pin bones
• Using a sharp knife remove the sliver of flesh containing the bones
Portions
• Fillets of salmon can be cut crosswise in portion size pieces.Salmon portioned in this way
is more presentable and acceptable to the customer than cutlets which still contain the centre bone
• Salmon tails can be filleted out, again giving a more useful, acceptable portion
• Dogfish cut into strips and then cubed is ideal for home-made “fish nuggets”
• Dogfish or monkfish cut in strips or gougons is ideal for stir-frys
• Squid, cut in rings or strips, is again ideal for stir-frys
Small whole flat fish

Small sized whole plaice, dab or lemon sole are ideal for stuffing.
• Remove head and fins
• Wash gut cavity thoroughly
• Using a sharp knife cut through top fillet of fish from top to tail
Resting the knife lightly on the bone open out the fillet on one side as far as the fins
• Turn fish around and repeat on the second half
Note the underside of the fish is left intact and the backbone still remains.
Suggested stuffings
• Herb butter
• Combine chopped mushroom, spring onion, parsley and brown breadcrumbs
• Combine diced courgette, tomato and dill
Flat fish with stuffing should be brushed lightly with oil and seasoned before baking in a moderate oven.
See section 8: PRODUCT KNOWLEDGE/NUTRITION
On purchase, fish should be placed in a suitable container and overwrapped for customer convenience.
Customers should be advised on correct storage conditions, shelf-life and cooking instructions.
7 3
HOW TO ADD VALUE
CRUMBED/BATTERED FISH/SEAFOOD IN FLAVOURED MARINADES
Crumbed/battered fish
A wide range of batter mixes, flavoured crumb and coatings are available
on the Irish market.
• Prepare fish by skinning, de-boning and rinsing in cold water
or ice slush
• Portion fish as appropriate e.g. portions, nuggets, gougons
• Make up batter/crumb mix as per manufacturers’ instructions

and coat fish
• Prepare only amount of product estimated to sell out
before close of business
• Display fish in suitable containers/trays (i.e. stainless steel, plastic)
set on ice. Position above raw foods
• Label correctly - "uncooked product"/"must be cooked before use"
On purchase fish should be placed in a suitable container and overwrapped

for customer convenience. Customers should be advised on correct storage
conditions, shelf-life and cooking instructions.
Seafood in
flavoured marinades
A wide range of quality marinades are available on the Irish market.
• Prepare fish by skinning, de-boning and rinsing in cold water
or ice slush
• Salmon or cod cutlets should be well washed to remove scales
and any trace of blood
• Make up marinade according to manufacturers' instructions
• Discard any remaining marinade at close of business
Do not place fresh fish in used marinade
• Fish in marinade may be grilled, baked, barbecued or cooked in a
microwave oven. See section 8: PRODUCT KNOWLEDGE/NUTRITION
On purchase, fish should be placed in a suitable container and
overwrapped for customer convenience. Customers should be advised
on correct storage conditions, shelf-life and cooking instructions.
7 4
HOW TO ADD VALUE
FLAVOURED BUTTERS/SIMPLE TOPPINGS FOR SEAFOOD
Flavoured butters
The butters may be sold separately in small containers or a slice or knob of butter placed on fish portions. Prepare
fish by de-boning and rinsing in cold water or ice slush.
Some Suggestions
Garlic Butter
Add crushed garlic and chopped parsley to butter and blend. Suitable for: All White fish, Salmon/Trout.
Ginger and Lime Butter
Add grated root ginger, lime rind and juice to butter and blend. Suitable for: Rainbow Trout/Salmon.
Orange and Dill Butter
Add grated orange rind, juice and chopped dill to butter and blend. Suitable for: Salmon/Trout/Cod/Monkfish.
Mixed Herb Butter
Add chopped parsley, chives, dill and basil or a selection of other herbs to butter and blend. Suitable for: All fish.
Seafood with herb butters should be grilled, baked or cooked in a microwave oven.
Simple toppings for seafood

A selection of tasty, easy to prepare toppings will add variety and flavour to prepared portions/fillets of seafood.
The toppings may be sold separately in suitable containers or spread directly on the fish.
Some suggestions
• Combine grated cheese, chopped tomato, parsley, spring onion and bind
with a small amount of mayonnaise. Use with portions of round white fish
• Combine chopped tomato, spring onion, parsley and a little white wine.
Use with fillets of mackerel/herring
• Combine curry paste and chutney with natural yoghurt. Use with fillets of white fish
• Combine grated root ginger, lime rind and a little juice with natural yoghurt.
Use with trout/salmon portions
Seafood with toppings may be grilled, baked or cooked in a microwave oven.
PRODUCT
KNOWLEDGE &
NUTRITIONAL
8 ASPECTS
OF FISH
8 1
PRODUCT KNOWLEDGE & NUTRITIONAL ASPECTS OF FISH
BASIC METHODS OF COOKING FISH
Product knowledge
Customers expect their seafood retailer to have thorough knowledge of the
product they are selling.
They may be unsure of how a particular species is used or how it tastes
and will turn to you, the ‘seafood expert’, for an answer to their question.
It is essential that every member of the seafood team has a basic
knowledge of how fish is prepared and cooked, plus its nutritional value.
The methods of cooking and recipes following will be useful guidelines
when dealing with customer queries.
Basic methods
of cooking fish
Fish is a very versatile food and lends itself to many different cooking
methods. Fish also cooks very quickly so care should be taken not to
over-cook and thus spoil the flavour and texture.
Once cooked, fish loses its translucent look and will flake easily.
The following are basic cooking methods:
Poaching
Suitable method of cooking for most types of fish. Fish may be
poached in fish stock, milk or water with seasonings. Place the
fish in the simmering liquid, bring to a steady simmer and poach
for 5-8 minutes depending on the thickness of the fish. The liquid
may be used as a base for a sauce or soup.
When poaching smoked fish, place it in cold unsalted water and
bring it to a steady simmer. This liquid is not suitable for re-use.
Steaming
This method of cooking is particularly suited to fillets or small
whole fish. Season the fish well before placing in a steamer and
cover tightly. Place over simmering water and cook for 10-15 minutes
depending on the size of the fish.
If you do not have a steamer, put the fish between two plates
over a saucepan of water.
8 2
BASIC METHODS OF COOKING FISH
Grilling
Grilling is cooking under a radiant heat and is a fast method
of cooking. Suitable for fillets or small whole fish. Line the grill
with foil and brush lightly with oil. Pre-heat the grill.
Use even-sized pieces of fish when grilling. If grilling whole fish
make two or three slashes through the thickest part of the fish to
allow the heat to penetrate. Oil the fish lightly and turn the fish
only once during cooking as it is delicate and may break easily.
Baking
All types of fish can be successfully baked in the oven. The fish may
be filled with a stuffing, placed on a bed of vegetables, wrapped
in a foil or greaseproof paper parcel or placed in a casserole
dish. Pre-heat the oven to 190°C/375°F/Gas 5 and allow 15-25
minutes depending on the type and size of the fish.
Braising
This is an "all-in-one" cooking method where the fish is cooked together with vegetables either on the
hob or in the oven. Lightly sauté the selected vegetables in butter or oil. Add the fish, seasonings and
liquid. Cover and cook until the fish is cooked through.
Frying
Frying is probably the most popular method of cooking fish.
Shallow Frying
The fish should be coated before frying to protect it and seal in the flavour. Use a mixture of oil and
butter when frying and only turn the fish once during cooking.
Deep Frying
Again the fish should be coated before frying. Use a suitable container and heat the oil to 190°C/375°F.
Test the temperature before starting to cook the fish. Drain the cooked fish very well on absorbent paper.
Stir-Frying
This is a very fast method of cooking. Use a wok or deep frying pan. Food for stir-frying should be cut into
thin strips and prepared before cooking begins. This is a very suitable method of cooking firm-fleshed fish.
Microwave Cooking
Fish cooks beautifully in a microwave oven. Use a suitable non-metallic dish and cook even-sized
pieces of fish together. Fish is so moist it can be cooked in little or no liquid, so none of the flavour is lost.
When cooking thin fillets turn the tail pieces under to give even thickness. As cooking will continue when
removed from the oven, allow the fish to stand for 2-5 minutes before serving.
8 3
RECIPES
• Recipes serve 4 unless otherwise stated.
• Use either metric or imperial measures.
Seafood Chowder Squid with a Piquant Tomato Sauce
Ingredients Ingredients
1lb/450g diced fish and shellfish 1-11/2lbs / 450 - 675g prepared Squid
examples: Cod, Pollock, Rock Salmon, 8 ozs / 225g pasta of choice
Sauce:
Smoked Coley, Mussels and Prawns
3 tablesps. olive oil
Knob of butter
2 cloves garlic - finely chopped
1 onion
}
1 small onion - finely chopped
2 carrot 1 red pepper - finely chopped
2 sticks celery Chopped 1 tablesp. capers
1 leek 3 tablesps. parsley - chopped
2 potatoes 1 tablesp. coriander- chopped
900 ml / 11/2pt fish stock 1 tablesp. Iime juice and zest
1 tin tomatoes or 11/2lbs fresh
300 ml / 1/2pt milk
tomatoes - skinned and chopped
Salt & freshly milled black pepper Salt & pepper
Method Method
• Melt butter and sweat vegetables. • Heat oil, cook onion and garlic.
• Whisk in stock and milk. Season. • Add remainder of sauce ingredients and simmer
for 15-20 minutes.
• Gently bring to boil and simmer
• Meanwhile cook pasta, drain well
until vegetables soften.
and toss in a little olive oil.
• Add fish and continue to cook for 4-5 minutes. • Add squid to tomato sauce and cook for 2 minutes.
Garnish with a swirl of cream and snipped chives. • Pour sauce over pasta and toss to combine.
Garnish with sprigs of coriander and lime wedges.
You can substitute: Serve with mixed salad leaves and garlic bread.
Any white /smoked fish, shellfish
You can substitute:
Cooking Method Monkfish, prawns
Poaching Cooking Method
Poaching
8 4
RECIPES
Sabbath Day Salmon Cataplana
1 whole salmon - gutted, well washed, gills removed. 12 ozs / 350g white fish fillets - skinned and
cut into chunks.
To Poach: To Bake:
Bayleaves Knob butter 1 lb / 450g mussels or mixture of mussels,
Bayleaves cockles or clams.
Parsley stalks
Salt & pepper Parsley stalks 1 clove of garlic - chopped finely
Slice of lemon Slice lemon 1 medium onion - chopped
Water 1/2 glass white wine or water
Fish Kettle Salt & pepper 2 tins chopped tomatoes
Large roasting tin lined with 4 ozs / 110g chorizo sausage (or any spicy
foil sausage) -sliced
Method
1 glass dry white wine
To Poach
• Arrange prepared fish on rack. Method
• Lower into cold water, add seasonings. • Make tomato sauce by frying garlic and onion
• Heat to simmering point, simmer for 5-8 minutes. in a little oil until soft. Add tomatoes and white
• Turn off heat and allow fish to cool in water. wine, simmer for 15 minutes with the lid off.
• When fish is completely cool, remove and drain. • Wash shellfish carefully in cold water and add
To Bake to the sauce - cook for 5 minutes until the
• Arrange prepared fish on buttered foil. shellfish open. Discard any that stay closed.
• Pour wine over fish and scatter on seasonings. • Heat chorizo sausage in pan until oil runs (1-2
• Fold foil loosely over fish to enclose completely. minutes). Drain on kitchen paper. Discard oil.
• Bake at 190°C / 375°F / Gas 5, allow 10 minutes per Ib. Add sausage to the sauce.
To Garnish • Add the white fish to the sauce and cook for a
• Carefully remove skin from fish, trim tails and fins. further 2-3 minutes until the fish is cooked.
• Remove brown meat to expose pink flesh.
You can substitute:
• Garnish with herbs and lemon slices.
Any white fish / shellfish
You can substitute:
Sea trout, bass, mullet Cooking Method
Poach / Stew
Cooking Method
Poaching, baking
8 5
RECIPES
Lemon Sole & Crab Rolls Mussels steamed with Wine
8-12 fillets of Lemon Sole - skinned 2lbs / 1kg fresh Mussels
4 ozs / 110g white Crabmeat 1 small onion - finely chopped
4 ozs / 110g spinach leaves Knob of butter
Pinch paprika Parsely stalks
Salt & pepper 1 glass of white wine
Method Method
• Season crabmeat with paprika, salt and pepper. • Wash mussels in several changes of cold water
removing the beards. Discard any that remain
• Plunge half the spinach into boiling water for
open if tapped.
30 seconds. Drain and refresh in cold water.
• Cut each fillet in half lengthwise. Place a layer • Sweat onion in butter. Add parsley stalks and
white wine.
of spinach on fish and top with crabmeat.
Roll fish up to make a neat parcel. • Add mussels to pan. Cover and cook over a
high heat for 3-5 minutes.
• Lightly oil the base of a bamboo steamer and
line with remaining spinach. Place fish rolls • Shake pan occasionally. Discard any mussels
on top. Cover and place over boiling water that remain closed.
for 10-12 minutes.
• Scatter with chopped parsley and accompany
with crusty bread.
You can substitute:
Plaice, whiting, rainbow trout You can substitute:
Clams
Cooking Method
Steaming
Cooking Method
Steam/Poach
8 6
RECIPES
Trout with Lemon Marinade Oysters
Opening Oysters
Traditionally oysters are opened using an oyster knife.
• Hold the oyster, flat shell uppermost.
(Protect your hand with a cloth.)
• Insert the point of the knife at the side of
the oyster between the top and bottom shell.
Ingredients
4 x Rainbow Trout - gutted and well washed
• Prise open with a twisting movement and slide
the knife along the top shell. This will sever the
Marinade: muscle holding the shells together.
3 tablesps. olive oil • Loosen the oyster flesh from the bottom shell
2 cloves garlic - finely chopped and turn over for serving.
1 dessertsp. chopped thyme • Remove any trace of broken shell.
1 dessertsp. chopped parsley
1 tablesp. lemon juice Try the following recipe ideas for grilled oysters.
Grated lemon zest • Open oysters and arrange on grill pan.
Salt and pepper • Grill under a medium heat for 2 minutes.
1 dessertsp. Pernod (optional)

• Turn oyster flesh and cover with topping of choice.
Method CHEESY BACON

Mix finely grated cheddar cheese and chopped
• Combine ingredients for marinade
crispy-cooked rasher. Arrange on oysters and
• Coat fish evenly with marinade, cover and chill sprinkle fine white breadcrumbs on top. Return
for at least one hour. to grill and cook until golden brown.
• Grill, bake or barbecue the fish, basting with CHORON STYLE

marinade occasionally. Allow 5 minutes each Add diced tomato flesh to Hollandaise sauce.
side if grilling, 12-15 minutes in a pre-heated Pour sauce over oysters and replace under grill
moderate oven 190°C / 375°F / Gas 5 if baking. until bubbly and golden. Garnish with a sprig of dill.
Serve with baked potato and spinach

PESTO STYLE
Smear a little pesto sauce over oysters and top
with shaved Parmesan cheese and fine white
You can substitute: breadcrumbs. Replace under grill until sauce
bubbles and cheese melts.
Sea trout, salmon cutlets
You can substitute:

Cooking Method
Mussels
Grill/B.B.Q./Bake
Cooking Method
Grilling
8 7
RECIPES
Cheesy Pollock Salmon Parcels
11/2lbs / 675g Pollock fillets 4 x 6oz / 170g portions Salmon
2 tablesps. mayonnaise Sprigs of fresh herb - choose from dill, parsley,
2 ozs / 55g grated cheddar cheese coriander, marjoram, chives
2 tomatoes - diced Green peppercorns
Chopped scallion and parsley 4 tablesps. white wine
Salt & pepper Salt & pepper
Oil
Method 4 large circles each of greaseproof and foil paper
• Arrange seasoned fillets on lightly oiled grill
pan and place under grill for 4-5 minutes. Method
• Meanwhile combine rest of ingredients. • Place portions of salmon on lightly oiled foil.
• When fish is almost cooked spread mayonnaise • Scatter herbs and peppercorns on fish,
mixture over fillets and grill until bubbly and season and pour wine over.
golden. • Fold over foil and greaseproof paper and seal edges.
Serve with mixed salad. • Bake parcels in a pre-heated moderate oven
190°C / 375°F / Gas 5 for 15-18 minutes.
You can substitute: Serve with baked potato and ratatouille
Cod fillets or cutlets, whiting, haddock
You can substitute:
Cooking Method Cod, trout, lemon sole, brill, turbot, sea trout,
Grilling rainbow trout
Cooking Method
Baking
8 8
RECIPES
Old Fashioned Fish Bake Glazed Ray
1-11/2lbs / 450-675g Smoked Cod 1-11/2lbs / 450-675g Ray wings
1 oz / 30g butter Zest and juice of 1 orange
2 leeks - thinly sliced
2 tablesps. soy sauce
1 oz / 30g flour
1/2 pt / 300ml milk 2 teasps. honey
2 tablesps. cream Salt & pepper
Freshly milled black pepper
Bayleaf Method
Chopped parsley • Preheat oven to 400°F /200°C / Gas 6. Make up
1 oz / 30g grated cheddar cheese glaze with orange juice, soy sauce and honey.
Pour over ray and marinate for 5 minutes.
Method
• Generously grease a pie dish with butter. • Transfer ray to oven-proof dish and pour a little
of the marinade over. Reserve the rest, bring to
• Remove all bones from fish and cut in portions. the boil and reduce to thicken slightly.
Place in pie dish.
• Put fish into oven and roast for 15-20 minutes.
• Melt butter in a saucepan, add leeks. Arrange on a serving platter and pour the rest
Cook gently for 2 minutes. of the sauce over fish.
• Add in flour and cook for 1 minute.
• Whisk in milk and cream. Bring to the boil. You can substitute:
• Pour sauce over fish, add bayleaf. Rock salmon, monkfish
• Cover and bake in a fairly moderate oven
350°F / 180°C / Gas 4 for 25 minutes, remove Cooking Method
cover, sprinkle cheese over the fish, return Baking
to oven to brown.
Garnish with chopped parsley.
Serve with boiled potatoes and lemon-buttered carrots.
You can substitute:

Smoked haddock, smoked coley
Cooking Method
Baking
8 9
RECIPES
Whiting with Tomatoes and Olives Monkfish with Leek and Carrot
11/2lbs / 675g Whiting - filleted and skinned 1-11/2lbs / 450 - 675g Monkfish fillets
1 onion - chopped 2 leeks - finely chopped
1 clove garlic - chopped 2 carrots - finely shredded
6 tomatoes - skinned Grated rind and juice of 1 lemon
Parsley Salt & pepper
1 oz / 30g pitted black olives -sliced
Oil Method
Salt & pepper • Blanch leek and carrot before placing
in a lightly oiled casserole dish.
Method • Place monkfish portions on top, season
• Place the fish in a lightly oiled ovenproof dish. and sprinkle with lemon rind and juice.
Season. Cover with foil and bake for 15-18 minutes
in a pre-heated oven at 190°C/375°F/Gas 5.
• Heat a little oil and saute onion and garlic,
tomatoes, parsley and olives. Simmer gently for Serve with new potatoes & French beans.
10 minutes.
• Pour the sauce over the fish and bake for You can substitute:
20-25 minutes at 375°F / 190° C / Gas 5. Cod, hake, haddock, salmon
You can substitute: Cooking Method

Braise
Cod, hake, haddock, pollock, gurnard.
Cooking Method
Baking.
8 10
RECIPES
Whiting ’n’ Oatflakes Seared Salmon
4-6 Whiting fillets - fins trimmed 1-11/2lbs / 450-675g Salmon fillets
2 tablesps. mayonnaise* Sea salt
3 0zs / 85g oatflakes 1 tablesp. vegetable oil
Salt and freshly milled black pepper 1 dessertsp. chilli oil
Butter and oil - to fry Optional Dressing:
3 tablesps. olive oil
Method 1 tablesp. Iemon juice
• Dry fillets with kitchen paper and season. 1 red chilli - very finely chopped
• Lightly spread mayonnaise on fillets and Coriander
coat with oatflakes. Salt & freshly milled black pepper
• Fry fillets in a mixture of oil and butter Place all dressing ingredients in
until crisp and golden, turning once. screwtop jar and shake vigorously
• Drain on absorbent paper. Method
Serve immediately. • Cut salmon into portions. Wipe well with
kitchen paper. Rub skin side with sea salt.
You can substitute: • Heat oils in heavy pan. Place salmon skin-
side down in pan. Cook without turning until
Any white fish fillets, mackerel or herring
skin crisps. Briskly sear the other three sides.
Cooking Method • Combine ingredients for dressing.

• Arrange salmon on plate and drizzle just a hint
Shallow fry of dressing over.
Serve with a tossed salad.
* Natural yoghurt or salad cream may be used
instead of mayonnaise. You can substitute:
Sea trout, tuna, monkfish
Cooking Method
Shallow fry
8 11
RECIPES
Blackened Mackerel Cod Stir-Fry
11/2lbs / 675g fresh Mackerel 1-11/2lbs / 450-675g Cod - filleted and skinned
- filleted and skinned with pin bones removed 1/2" root ginger - finely grated
Cajun Seasoning 1 clove garlic - finely grated

This can be bought ready prepared or homemade 1 courgette - cut into matchsticks
by combining the following ingredients. 2 spring onions - cut into matchsticks
4 0zs / 110g babycorn
1 teasp. dried oregano
4 0zs / 110g spinach
1 teasp. dried thyme 2 0zs / 55g mangetout
2 teasps. paprika 2 chillies - deseeded and finely chopped
1/2 teasp. cayenne pepper 1 tablesp. soy sauce
1 teasp. ground black pepper Juice & zest of 1 orange
1/2 teasp. icing sugar Flour
Salt & pepper
1 teasp. ground cumin seed
Sesame oil
1 teasp. garlic salt
Method
Method • Cut fish in 11/2" cubes. Toss lightly in seasoned flour.
• Mix cajun seasoning ingredients together. • Heat half the oil in a wok or deep pan.
Fry fish briskly, browning all sides. Remove.
• Coat mackerel fillets with the mixture and fry
in a very hot pan for 3 minutes. Turn and cook • Heat remaining oil. Add chillies, garlic and ginger.
for a further 2 minutes. Stir-fry for 1 minute.
Serve with mashed potato with chives.

• Add courgette, corn, mangetout and spring onion.
Continue to stir-fry.
• Return fish to pan with spinach, soy sauce, orange
You can substitute: juice and zest. Cook for 2 minutes.
Herring, whiting, other white fish fillets Serve with rice or noodles.
Cooking Method You can substitute:

Shallow fry Salmon, monkfish, pollock, rock salmon, hake
Cooking Method
Stir fry
8 12
RECIPES
Stir-Fry Prawns Fritto Misto
1lb / 450g shelled Prawns 1lb / 450g - mixture of Squid,
2 limes Monkfish, Whitefish
Small knob ginger - peeled and cut in thin slices Seasoned flour
6-8ozs / 170-225g mangetout Batter:
6-8ozs / 170-225g beansprouts 2 tablesps. flour
1/4 pt. / 150ml water
Oil
Salt & pepper To Fry:
Bath of oil
Method
• Combine grated lime zest, juice, ginger and Method
seasoning. Add prawns and marinate for 1 hour. • Prepare fish - cut into chunks, strips, rings etc.
• Cut mangetout into strips. to make interesting shapes.
• Heat oil in pan or wok and stir-fry prawns briskly. • Batter: Sieve flour into a bowl and gradually
• Add mangetout and beansprouts and continue whisk in water. Beat well.
to cook for 2 minutes. • Dry the fish, toss in seasoned flour and
Serve with rice or noodles. dip each piece in batter.
You can substitute: • Fry in pre-heated oil until crisp and golden brown.
Squid, monkfsh • Drain on absorbent paper

and serve at once with lemon wedges.
Cooking Method
Stir fry You can substitute:
Any fish or shellfish
Cooking Method
Deep frying
8 13
RECIPES
Plaice Fillets with Bundles of Vegetables Sole Temptations
11/2lbs / 675g Plaice - filleted and skinned 4 large / 8 small fillets Lemon Sole - skinned
Selection of seasonal vegetables - 6-8 tomatoes - skinned and diced
cut in julienne strips or 1 can of tomatoes
Olive oil Spring onions - finely chopped
Lemon or lime slices Dill - finely chopped
Bayleaves
Salt & pepper
Salt & freshly milled black pepper
Method
Method
• Place vegetables in a lightly oiled microwaveable
• Place tomatoes and herbs in saucepan.
Season. Simmer until sauce thickens
dish and cook on a medium setting for 2 minutes.
(approx. 10 minutes).
• Season fish fillets, arrange vegetables strips on
• Meanwhile, season sole fillets.
each fillet and roll up.
Fold loosely and arrange in dish. Cover.
• Scatter bayleaves and lemon or lime slices
• Microwave on high for 5-6 minutes.
over the fish.
• Cover and microwave on medium setting for
• Add fish juices to sauce.
6 minutes. Allow to stand for 2 minutes • Spoon sauce over fish fillets.
before serving.
Serve with salad or seasonal vegetables.
You can substitute: You can substitute:

Lemon sole, whiting, haddock fillets
Any flat fish - plaice, white sole,
brill, turbot, black sole.
Cooking Method
Microwaving Cooking Method
Microwaving
8 14
RECIPES
Smoked Salmon with Pasta Smoked Seafood Salad
6 0zs / 170g Smoked Salmon - cut in ribbons 4ozs / 110g Smoked Salmon - cut in strips
8-12 ozs / 225-340g tagliatelle or pasta of 4ozs / 110g Smoked Trout - cut in strips
choice. 4ozs / 110g Flavoured Smoked Mackerel
- cut in strips
Sauce: Selection of lettuce leaves
1 oz / 28g butter Fresh fruits - to include grapes,
Bunch of chives - chopped nectarines and melon
Olives
2 ozs / 55g mushrooms - sliced Chopped chives
1/2 pt / 300 ml cream Dressing:
Salt & pepper 3 tablesps. olive oil
To Serve: 1 tablesp. white wine vinegar
1 tablesp. lime juice
Shaved or grated parmesan cheese
1 tablesp. chopped chives
Salt & pepper
Method
• Melt butter. Add mushrooms, chives and Method
seasoning. Cook gently for 3 mintues • Combine lettuces, chopped fruits, olives
and fish in a large bowl.
• Add cream and simmer until cream reduces and
sauce thickens. • Mix dressing, pour over salad and toss gently.
• Cook pasta according to kind. Drain well. • Sprinkle with chopped chives.
• Add ribbons of smoked salmon to sauce and
heat for 10 seconds. You can substitute:
Cooked flaked cod, rock salmon, trout, salmon
• Pour sauce over pasta and toss to combine.
Sprinkle with parmesan cheese.
Cooking Method
None required
You can substitute:
Smoked trout, salmon, monkfish, prawns.
8 15
FISH AND NUTRITION
Fish and Nutrition

The following 10 key facts on fish will help you deal with customer queries
regarding the nutritional value of fish and seafood.
Fish is an excellent food. It is ideal as part of a healthy diet - delicious,

simple to cook, low in fat and full of nutrients.
1. Does fish contain protein?

All fish are an excellent source of protein - we should eat 2 servings
of protein rich food each day (3 servings during pregnancy).
Protein content of different foods

Composition per 100g of raw food
FOOD PROTEIN CONTENT
Cod 18.3 g
Haddock 19.0 g
Mackerel 18.7 g
Beef 20.3 g
Lamb 20.8 g
Pork 20.7 g
Chicken 17.6 g
Prawns 17.6 g
2. Does fish contain fat?

White fish and shellfish contain practically no fat in their flesh.
White fish store all their fat in their livers - hence cod liver oil
and halibut liver oil.
Oil-rich fish retain oil in their flesh.
8 16
FISH AND NUTRITION
Most of the fat found in fish is unsaturated fat. Experts recommend

that we cut down on all types of fat in our diet, particularly saturated
fat (such as butter, cream, fat on meat and some vegetable oils).
Instead we should opt for unsaturated fats such as polyunsaturated
fat (including that found in fish) and monounsaturated fat (found
in olive oil).
3. Is there something special about the fat found in fish?

Yes - the flesh of oil-rich fish and the livers of white fish are rich
in special fats known as long chain Omega 3 fatty acids. In fact,
fish is the most important source of long chain Omega 3 fatty
acids in our diet. These long chain Omega 3 fats are thought to
have a role in preventing heart disease.
In the 1970's it was first discovered that the Eskimos and Japanese
who lived beside the sea did not suffer from heart disease.
Further studies found that both these groups eat large amounts
of fish - particularly oil-rich fish.
4. How often should we eat oil-rich fish?

Research indicates that by eating oil-rich fish twice or three
times a week we can reduce our risk of heart disease.
5. How should fish be cooked?

Grilling, baking, steaming and mircowaving are all healthy, low
fat methods of cooking fish. Poaching results in nearly half the
minerals in fish being lost into the cooking liquid - these however
can be easily retrieved if the cooking liquid is used to make a sauce.
For those wishing to cut down on fat in their diets frying white fish
should be avoided as it absorbs a lot of oil. This is particularly
the case when it is fried in batter or breadcrumbs as they absorb
the oil. Frying oil-rich fish makes no difference to its fat content,
in fact, if you fry mackerel or salmon it is likely to lose more oil
than it absorbs.
6. Is fish fattening?
No, all fish is very low in calories and ideal for anyone who is
keeping an eye on their weight. Avoid frying and creamy, cheesy
or oily sauces. Serve fish instead with lemon juice, fresh herbs
and low fat tomato and vegetable based sauces.
8 17
FISH AND NUTRITION
Calorie content of fish and other foods

Composition per 100g of cooked food
FOOD CALORIES
Cod - steamed 83 kcal

Cod - fried in batter 247 kcal
Salmon - grilled 215 kcal
Smoked Salmon 142 kcal
Mackerel - grilled 239 kcal
Mackerel - fried 272 kcal
Prawns - boiled 99 kcal
Scampi - fried in 237 kcal
breadcrumbs
Beef - grilled 192 kcal
Chicken - roast 148 kcal
7. Does fish contain iron?

Fish can be an excellent source of iron in the diet. Many people
may be surprised to find that shellfish such as mussels and crab
contain the same amount of iron as red meat. The iron found in fish is
non-haem iron. Non-haem iron is generally not as well absorbed
by the body as haem iron which is found in meat (only 5% of the
non-haem iron in our diet is absorbed whereas up to 30% of the
haem iron is absorbed). There is, however, a property in fish
which boosts our body’s absorption of non-haem iron.
The mechanism involved is not yet known.
Iron is necessary in the diet to prevent iron deficiency anaemia.

In Ireland 4% of women of child bearing age suffer from iron
deficiency anaemia.
8 18
FISH AND NUTRITION
Iron content of fish and other foods

Composition per 100g of raw food
FOOD IRON
Monkfish 0.3mg
Smoked Haddock 0.1mg
Mackerel 0.8mg
Salmon 0.4mg
Mussels 5.8mg
Oysters 5.7mg
Prawns 1.6mg
Beef 2.1mg
Chicken 0.7mg
Cheese 0.4mg
- Cheddar
8. Is calcium found in fish?

Shellfish, hot smoked and tinned fish with soft bones (e.g. smoked
mackerel/tinned sardines/tinned salmon) are excellent sources of
calcium in the diet. Calcium is essential for healthy bones. Irish
teenage girls in particular do not get enough calcium in their diet.
9. What about vitamins in fish?

Oil-rich fish are a particular source of vitamins A & D in the diet
and are the best natural source of vitamin D available. Vitamin D
is necessary for healthy bones. Vitamin A is essential for overall
good health. Fish, also, contains many of the B vitamins.
10. Should shellfish be avoided by someone

on a cholesterol diet?
Shellfish got a bit of bad publicity in the past as it is high in
cholesterol. People on cholesterol lowering diets were advised to
cut it out. Now, however, it is known that cholesterol in food has
little effect on the level of cholesterol in blood. To reduce the
amount of cholesterol in our blood we should cut down on the
overall amount of fat and particularly the saturated fat in our
diet. Shellfish is very low in fat.
FREQUENTLY
9 ASKED
QUESTIONS
9 1
FREQUENTLY ASKED QUESTIONS
Frequently Asked
Questions
The following will assist you when replying to questions commonly
posed by customers.
If you do not know the answer to a customer query
• Ask another member of staff or
• Offer to find out the information and call the customer later.
Do not make up an answer and give the wrong information.
Customers will appreciate your honesty if you say you don’t know
but offer to find out the necessary information.
Q How much fish do I need?

A Generally 2-3ozs/55-85g of prepared fish per person is adequate
as a starter. Allow 5-6ozs/140-170g of prepared fish per person
as a main course.
Q How long will fish last?

A Advise customers to refrigerate fish as soon as possible after
purchase. Ideally, recommend that customers remove the fish
from its wrapping and store it on crushed ice cubes on a plate
in the fridge. Cover loosely with foil.
Fresh fish in good condition and properly stored should last a

day or two after purchase.
Q Can I freeze fish?

A Do not freeze previously frozen fish.
Fresh white fish can be frozen for a maximum of 6 months.

Oil-rich fish is best if used within 3 months. Advise customers to
freeze fish as they intend to use it. Do not freeze a whole salmon
if the intention is to use portions on an ongoing basis.
It is not safe practice for a retailer to vacuum pack fresh fish

i.e. salmon for customer convenience.
9 2
Q What other fish can I use in this recipe for haddock?

A Fish is very versatile and one species can be substituted for another in most cases.
Always offer an alternative if the species required by the customer is not available.
Q Is this fish fresh?

A A customer posing this question may have lost confidence in seafood, perhaps due to a bad
experience in the past. Explain that the seafood on sale is of top quality and illustrate by
showing the customer the points to watch out for when assessing quality/freshness.
Refer to section 3: ASSESSING QUALITY
Of course you must ensure that only top quality fresh seafood is offered for sale in your outlet.
Q I am on a low-fat diet – should I eat mackerel?

A Generally people are put on low fat diets to help reduce their cholesterol levels.
Scientific research shows that oil-rich fish are valuable sources of Omega fatty acids
which help lower cholesterol levels.
If on a weight reducing diet then oil-rich fish is still relatively low in calories;
approx. 76 calories per oz. See section 8: PRODUCT KNOWLEDGE/NUTRITION
Q Is it possible to get fish without bones - I’m worried about giving fish to my children.
A Flat fish fillets are generally free from bones as are fillets of monkfish and rock salmon.
The pin bones remaining in round fish fillets are easy to remove.
See section 7: HOW TO ADD VALUE for instructions.
Shellfish are free from bones.
Q Are Molluscan shellfish safe to eat?

A Yes. Irish shellfish are harvested both from managed fisheries and from shellfish farms.
Each harvesting area is classified by the Deptartment of the Marine and Natural Resources according
to the quality of the growing waters. Only shellfish from suitably classified waters are legally
allowed to be placed on the market. The safety of shellfish produce is ensured through compliance
with both EU and National Law. Where appropriate, shellfish are purified, a process of flushing the
shellfish with clean water, for a period of 48 hours, to ensure their safety for human consumption.
Q Is it safe to eat fish caught in the Irish Sea?

A Yes. The radioactivity levels in fish and shellfish from the Irish Sea have been monitored
by the Irish authorities since the mid 1970’s. This work is currently carried out by the Radiological
Protection Institute of Ireland (RPII) as part of its monitoring of the Irish marine environment.
A wide range of fish and shellfish is collected on a regular basis from the principal fishing ports.
9 3
The concentration of radioactivity and the resultant doses to

consumers of Irish seafood are low. In 1996, the dose to a typical
consumer was estimated to be about 1 microsievert. This dose may
be put in context by comparing it to the average annual dose to
a member of the Irish public from all sources of radiation of 3,000
microsieverts. Thus, there is no need for concern about eating
fish or shellfish from the Irish Sea.
Q How are farmed salmon reared and how are they fed?
A Good farm practices are essential in the growing of a high quality,
superior salmon. Salmon start their lives as eggs, hatched in
freshwater where they are grown for one and a half years. Only
disease free stocks are allowed on the farms which are certified by
the Department of the Marine and Natural Resources. In addition,
checks on fish health and water quality are undertaken constantly
to ensure optimum growing conditions at all times. Salmon are
then transferred to sea water where they are grown in large net
enclosures, moored in deep oceanic water. This ensures that
there is sufficient water exchange to provide a constant supply of
clean, well oxygenated water, which produces fish with firm,
wholesome meat.
Throughout the farming cycle salmon are fed on a diet composed

of fishmeal, fish oil and a small amount of wheat or grain to bind
it together. A nature identical pigment is also added to give salmon
the characteristic pink colour. After 12 to 18 months at sea they
are ready for harvesting. Just before this and as with all farmed
animals, checks are undertaken to ensure all fish are healthy and
fit for human consumption before they are delivered to the processing
plant for packing. Each plant is approved to the new European
hygiene standards, namely the Hazard Analysis Critical Control
Point System, before they are allowed to operate. Harvesting and
packing is undertaken on the same day to ensure that freshness
and quality is locked in and delivered to the retailer. Each salmon
is graded and packed in plenty of ice to ensure that only the best
quality salmon are labelled and sold as Superior quality.
A comprehensive Code of Practice has now been developed by

An Bord Iascaigh Mhara in association with salmon farmers which
covers all aspects of salmon production and quality. Training
programmes are in operation to deliver these guidelines and help
ensure that Irish salmon farms uphold the highest of standards
and produce the best quality salmon achievable.
9 4
Q Is there a minimum legal size for lobster.

A Yes. Currently the minimum legal size is 85mm measured from the rear of either eye
socket to the rear of the front body shell.
It is expected that the size will increase to 87mm in 2002.
It is illegal to be in possession of an undersized or ‘V’ notched lobster.
Q What is a v-notch lobster?

A The Department of the Marine & Natural Resources has introduced a ban on landing
or sale of v-notched lobster, in an effort to conserve stocks.
A v-notch is cut in the tail of female lobsters using a special notching tool. The notch
normally remains visible for about six years or three moults during which time the lobster
will spawn at least three times. V-notching helps build up the size of the spawning stock.
Q Is there a minimum legal size for fish?

A Yes, for most species and the legal requirement may change over time and from area
to area. For up to date information contact the Department of the Marine & Natural
Resources or the local Fishery Officer.
Q I have just found a worm in a piece of Cod - is it harmful?

A Most living things are affected by one type of parasite or another. Some are visible to
the naked eye whilst others can only be seen with the aid of a microscope. Occasionally
fish may contain parasites.
These parasites are just some of the billions of life forms which populate our oceans and
are part of the natural balance of the marine eco-system.
Cod is more likely to host the parasite Phocanema decipiens, commonly known as ‘Cod
Worm’ than other species. Normally, the worm is found only in or on the intestines of
the fish, but it can sometimes be found in the flesh - usually around the belly flaps.
The parasite is coiled like a spring and cream or reddish-brown in colour.
Quick, efficient gutting as soon as possible after bringing the fish on board will
significantly reduce the incidence of worms. The fish processor/wholesaler is aware
of the problem of ‘Cod Worm’ and carries out an inspection of the fish during filleting
operations. Despite his best efforts, sometimes in the case of a large thick fillet or cutlet
the occasional worm may escape the inspector’s attention.
As a matter of routine make a practice of inspecting the fish before cooking and
if a worm is detected simply cut away the piece of flesh containing the parasite.
Normal cooking or freezing to -20ºC for 24 hours completely destroy this parasite.
APPENDIX
Bord Iascaigh Mhara / Government Publications Sales Office SOUTH DUBLIN COUNTY COUNCIL MID WESTERN HEALTH BOARD
Irish Sea Fisheries Board Sun Alliance House Town Centre
P.O. Box 12 Molesworth St. P.O. Box 4122
Crofton Rd. Dublin 2 Tallaght CLARE
Dun Laoghaire Tel: 01-6613111 Dublin 24
Co. Dublin Tel: 01-4149000 Sandfield Centre
Tel: 01-2841544 For copies of current legislation Fax: 01-4149101 Sandfield
Fax: 01-2841123 particularly S.I. No. 86 of 1998 Ennis
European Communities (Hygiene of Tel: 065-6828525
Area Officers: Foodstuffs) Regulations 1998 KILDARE Fax: 065-6820060
East Coast Office: The Crossings Health Centre

Tel: 01-8393396 Health and Safety Authority Naas Ennistymon
Fax: 01-8393759 10 Hogan Rd. Co. Kildare Tel: 065-7071143
Dublin 2 Tel: 045-876001
North West Coast Office: Tel: 01-6620400 Fax: 045-871864 Health Centre
Tel: 073-31170 Fax: 01-6620417 Kilrush
Fax: 073-31055 Tel: 065-9051508
WICKLOW Fax: 065-9051608
South Coast Office:
Tel: 028-33219 Health Centre Health Centre
Fax: 028-33692 Radiological Protection Glenside Rd. Shannon
Institute of Ireland Wicklow Tel: 061-362491
West Coast Office: 3 Clonskeagh Sq. Tel: 0404-68400 Fax: 061-362895
Tel: 091-563897 Clonskeagh Rd. Fax: 0404-69044
Fax: 091-568569 Dublin 14
Tel: 01-2697766 LIMERICK EAST/TIPPERARY NORTH
National Fisheries Training Centre Fax: 01-2697437 Health Centre
Greencastle, Co. Donegal Killarney Rd. Health Centre
Tel: 077-81068/99 Bray Cappamore
Fax: 077-81278 Co. Wicklow Co. Limerick
Tel: 01-2862172 Tel: 061-381371
Regional Fisheries Training Centre Fax: 01-2862172 Fax: 061-381550
The Pier, Castletownbere, Co. Cork ENVIRONMENTAL HEALTH OFFICERS
Tel: 027-70450/70668 Health Centre
Fax: 027-70858 Castle Pk. LIMERICK CITY EAST
For information and advice on Arklow
Contact B.I.M. H/Q Dun Laoghaire structural/operational hygiene, food Co. Wicklow Roxtown Tce. Health Centre
for information on training, safety, current E.U./National legislation Tel: 0402-39624/5 Old Clare St.
point-of-sale material etc. etc. contact your local Environmental Fax: 0402-33473 Limerick
Health Officer. Tel: 061-417622
Fax: 061-419063
Department of the Marine
& Natural Resources
Leeson Lane MIDLAND HEALTH BOARD TIPPERARY NORTH RIDING
Dublin 2 EASTERN HEALTH BOARD
Tel: 01-6785444 Kenyon St.
Fax: 01-6618214 OFFALY Nenagh
DUBLIN CITY Tel: 067-31212
Ormond House Health Centre Fax: 067-32976
Department of Health Ormond Quay Arden Rd.
Floor 9 Dublin 7 Tullamore ACC House
O'Connell Bridge House Tel: 01-8735199 Tel: 0506-41301 Pearse St.
Dublin 2 Fax: 01-8735936 Fax: 0506-46257 Nenagh
Tel: 01-6714711 Tel: 067-31212
Fax: 01-6713164 Fax: 067-34334
DUBLIN CORPORATION LAOIS
Civic Office Health Centre
European Commission Block 3 Health Centre Thurles
Information Section Floor 1 Dublin Rd. Tel: 0504-23211
1st Floor Fishamble St. Portlaoise Fax: 0504-24638
18 Dawson St. Dublin 8 Tel: 0502-21135
Dublin 2 Tel: 01-6796111 Fax: 0502-21940 Health Centre
Tel: 01-6625113 Fax: 01-6793376 Castle St.
Fax: 01-6625113 Roscrea
WESTMEATH Tel: 0505-21498
for information on EU Directives Pest Control Fax: 0505-21459
20 Francis St. County Clinic
Dublin 8 Mullingar
National Standards Tel: 01-4542087 Tel: 044-40221
Authority of Ireland Fax: 01-4733441 Fax: 044-39170
Ballymun Rd. NORTH EASTERN HEALTH BOARD
Glasnevin Health Centre
Dublin 9 Veterinary Section District Hospital
Tel: 01-8073800 Cornmarket Athlone LOUTH
Fax: 01-8073844 Dublin 8 Tel: 0902-75301
Tel: 01-6713099 Fax: 0902-73808 Community Care
Retailers should have the following Fax: 01-6773887 Dundalk
documents, available from the N.S.A.I. Tel: 042-32287/31194
LONGFORD Fax: 042-33814
• Hygiene for the Food DUN LAOGHAIRE /
Processing Industry I.S.342. RATHDOWN COUNCIL County Clinic Health Centre
8 Corrig Ave. Longford Peter St.
• Hygiene in Food Retailing Dun Laoghaire Tel: 043-46271 Drogheda
and Wholesaling I.S.341. Co. Dublin Fax: 043-50162 Tel: 041-9838605
Tel: 01-2802566 Fax: 041-9842549
Food Retailers and Wholesalers who Fax: 01-2802620
comply with the requirements
of this standard I.S. 341 will also comply MEATH
with the requirements FINGAL COUNTY COUNCIL
of Article 3 of the Council Directive on 33 Gardiner Place County Clinic
the ‘Hygiene of Foodstuffs’ Dublin 1 Navan
as transposed into Irish legislation. Tel: 01-8727777 Tel: 046-21595
Fax: 01-8747677 Fax: 046-22818
CAVAN TIPPERARY SOUTH WEST CORK Health Centre
Ballaghadreen
Community Care Services Community Care Centre Hospital Grounds Tel: 0907-60639
Lisdaran Hospital Western Rd. Skibbereen
Tel: 049-4361822 Clonmel Tel: 028-21722
Fax: 049-4361877 Tel: 052-22011 Fax: 028-22382
Fax: 052-25337
MONAGHAN Health Centre KERRY

The Green REGIONAL FISHERIES BOARDS
14 Church Sq. Cashel 6 Denny St.
Tel: 047-71922 Tel: 062-61022 Tralee
Fax: 047-71927 Fax: 062-62881 Tel: 066-7120300 Retailers intending to sell wild salmon
Fax: 066-7124515 and trout, certain molluscan shellfish or
County Council Offices eels must have an appropriate licence.
Tel: 047-82211 WEXFORD Health Centre
Fax: 047-82739 73 Charles St. For details contact the local fisheries
Community Care Centre Listowel board.
Grogans Rd. Tel: 068-21666
Wexford
Tel: 053-47718 Gate Lodge Isolation Hospital Shannon Regional Fisheries Board
NORTH WESTERN HEALTH BOARD Fax: 053-47706 Killarney Thomond Weir
Tel: 064-32028 Limerick
Health Centre Tel: 061-455171
DONEGAL Enniscorthy Kerry County Council Offices
Co. Wexford Rathass
Community Care Offices Tel: 054-33465 Tralee South Western Regional
Ballybofey Fax: 054-33469 Tel: 066-7121111 Fisheries Board
Tel: 074-31391 Fax: 066-7122466 1 Nevilles Tce.
Fax: 074-31983 Health Centre Masseytown
Gorey Macroom
Health Centre Tel: 055-21374 Co. Cork
Buncrana Fax: 055-21492 Tel: 026-41222 / 41221
Tel: 077-61044 WESTERN HEALTH BOARD
Fax: 077-62697 Health Centre
New Ross Eastern Regional Fisheries Board
District Hospital Tel: 051-421445 GALWAY Mobhi Boreen
Donegal Town Fax: 051-421238 Glasnevin
Tel: 073-21074 Community Care Offices Dublin 9
Fax: 073-22871 Newcastle Rd. Tel: 01-8379209
WATERFORD Galway
Health Centre Tel: 091-523122
Dungloe 35 The Mall Fax: 091-529415 North Western Regional
Tel: 075-21044 Waterford Fisheries Board
Fax: 075-21687 Tel: 051- 876111 Health Centre Abbey St.
Fax: 051-871551 Loughrea Ballina
County Clinic Tel: 091-41471 Co. Mayo
Letterkenny St. Joseph’s Hospital Fax: 091-842927 Tel: 096-22623 / 22788
Tel: 074-22322 Dungarvan
Fax: 074-22592 Tel: 058-42199
Fax: 058-44485 Health Centre Northern Regional Fisheries Board
Vicar St. Station Rd.
SLIGO Tuam Ballyshannon
Tel: 093-24492 Co. Donegal
Markievicz House Fax: 093-24608 Tel: 072-51435 / 52053
Sligo SOUTHERN HEALTH BOARD
Tel: 071-55100 Health Centre
Fax: 071-55101 Clifden Southern Regional Fisheries Board
CORK Tel: 095-21102 Anglesea St.
Fax: 095-21505 Clonmel
LEITRIM Community Care Co. Tipperary
Abbeycourt House Tel: 052-23624 / 24932
Health Centre Georges Quay MAYO
Carrick-on-Shannon Cork
Tel: 078-20308 Tel: 021-965511 County Clinic
Fax: 078-20517 Fax: 021-963822 Castlebar
Tel: 094-22333
Fax: 094-24535 Western Regional Fisheries Board
CORK COUNTY COUNCIL Weir Lodge
Health Centre Earl's Island
SOUTH EASTERN HEALTH BOARD 2 North Mall Ballinrobe Galway
Cork Tel: 092-41933 Tel: 091-563118 /
Tel: 021-303246 563119 / 563110
CARLOW Fax: 021-303247 Health Centre
Claremorris
Community Care Centre Tel: 094-62569
Athy Rd. Veterinary Office
Carlow County Hall Health Centre
Tel: 0503-30053 Cork Ballina
Fax: 0503-41965 Tel: 021-276891 Tel: 096-21511
Fax: 021-276321 Fax: 096-70442
Irish Seafood Retailers & Wholesalers
KILKENNY Association
NORTH CORK ROSCOMMON P.O. 5831
South Eastern Health Board Gouldshill House Crofton Rd.
11 Patrick St. Mallow Community Care Offices Dun Laoghaire
Kilkenny Tel: 022-22220 Roscommon Co. Dublin
Tel: 056-52208 Fax: 022-42504 Tel: 0903-26518
Fax: 056-62741 Fax: 0903-26284
Health Centre
Boyle
Tel: 079-62868
Fax: 079-63568
HACCP
Retailers must comply with current food hygiene legislation as stated in S.I. No. 86 of 1998 European Communities
(Hygiene of Foodstuffs) Regulations, 1998.
Please note article 15 of this regulation.
15. The proprietor of a food business shall ensure that

any step in the activities of his food business which
is critical to ensuring food safety is identified and
ensure that adequate safety procedures are identified,
implemented, maintained and reviewed on the basis
of the following principles used to develop the system
of HACCP (Hazard Analysis and Critical Control
Points):-
(i) analysing the potential food hazards

in a food business operation
(ii) identifying the points in those operations

where food hazards may occur
(iii) deciding which of the points are identified are

critical to food safety - hereinafter known as
the critical points
(iv) identifying and implementing effective control

and monitoring procedures at those critical
points and
(v) reviewing the analysis of food hazards, the

critical control points and the control and
monitoring procedures periodically and
whenever the food business operations change.
The following is a brief guide to the HACCP system.
What does HACCP represent?

HACCP stands for Hazard Analysis Critical Control Point.
What is HACCP?
HACCP is a system applied to food safety control which allows a systematic approach to the identification of hazards and risks and their
control, in a food operation.
What is the basis/focus of HACCP?

The focus of HACCP is on prevention of food safety problems occurring during production/preparation of food for the consumer.
How does HACCP help a retailer?

Developing a HACCP system enables a retail organisation to conform to legislation and to satisfy customer requirements relating to food
safety. (In addition, HACCP when correctly implemented, may be used as part of a ‘Due Diligence’ defence).
What are the legislative requirements for HACCP?

EU Member countries are legally required to install HACCP systems in food manufacturing establishments under the EU Directive 93/43/EEC.
Specific legislation is in place which requires fish processing operations to implement HACCP under the Decision 94/356/EEC. This piece of
EU law is incorporated into the Irish Statute books under S.I. 170 of 1996 and at retail level under S.I. No. 86 of 1998.
Why is HACCP such a popular food safety programme?

HACCP is popular because it is a relatively simple system to put in place and maintain. The HACCP philosophy of “problem prevention”
is easy to understand. Importantly, to be effective HACCP must have the involvement and commitment of all staff employed in the food
production/preparation area.
The Principles of HACCP
What are the principles of HACCP?
a) Conduct hazard analysis.
b) Identify critical control points in the process.
c) Set target levels and critical limits.
d) Establish monitoring system.
e) Establish corrective action for when things go wrong.
f) Establish check/verification system.
g) Establish documentation.
Installing HACCP
What are the first steps in installing HACCP?
a) Define scope of HACCP and Select Team
The initial step when installing HACCP is to define/decide on the range of areas/scope to be covered.
This means deciding on which product(s)/processes are to be covered in your organisations's HACCP plan.
It is important also at this stage to select a team of employees to design and install HACCP.
The people selected should be familiar with the operation and comprise both operators and supervisors.
b) Describe products and their intended use

For a fish retail operation, where there are many different types of fish and shellfish species as well as prepared product,
the simplest approach is to divide the products into groups of similar species/end products with common safety hazards.
For example these groups could be
• Whitefish (whole and fillets)
• Pelagic (whole and fillets)
• Salmon and trout (whole, fillets, cutlets)
• Crustaceans (fresh)
• Raw bivalve molluscs
• Cold smoked fish
• Ready-to-eat products (Smoked Salmon, cooked crab, marinades - roll mops, hot-smoked fish)
Having segregated the fish and shellfish into separate categories, it is important to draw up a product data sheet for each group.
The product data sheet should detail

• Composition/ingredients (e.g. in value added products)
• Processing (filleting)
• Storage conditions and shelf life (e.g. fresh fish, chill <5ºC)
• Packaging (type, labelling, consumer information)
• Consumer Use (correct cooking instructions, use of leftovers, vulnerable consumers)
c) Construct a flow diagram of processes and verify on site

Putting together a flow diagram of the flow of product through the operation is an essential part of the HACCP plan. This is because
it is easier to identify routes where hazards might arise and also ways to control these hazards when looking at them on a chart.
A retail outlet may have the following stages in preparing fish for their fish counter;
• Fish Intake
• Fish Storage (Fresh and Frozen)
• Fresh Fish Preparation
• Fish Display/Presentation
• Fish Weighing, Wrapping and Serving
d) List all hazards for each process step

Having developed a flow diagram for the operation it is then time to identify all hazards. At each process, the hazards must be
identified. In safety terms, hazards are defined as “potentials to cause harm to the consumer”. For example at fish intake some
of the hazards identified could be, presence of
• foreign bodies e.g. shell particles
• high levels of bacteria e.g. fish spoiled
• toxic chemicals e.g. diesel oil on fish
e) Decide on appropriate control measures for each hazard

It is important to establish control procedures in order to prevent a hazard occurring or to reduce it to an acceptable level, at the
process point/stage. Examples of control/preventative measures at fish intake could include;
COLLECTION/DELIVERY
STORAGE
PREPARATION/PROCESSING
DISPLAY
PACKING FOR CUSTOMERS
d) List all hazards for each process step

Having developed a flow diagram for the operation it is then time to identify all hazards. At each process, the hazards must be
identified. In safety terms, hazards are defined as “potentials to cause harm to the consumer”. For example at fish intake some
of the hazards identified could be, presence of
• foreign bodies e.g. shell particles
• high levels of bacteria e.g. fish spoiled
• toxic chemicals e.g. diesel oil on fish
e) Decide on appropriate control measures for each hazard

It is important to establish control procedures in order to prevent a hazard occurring or to reduce it to an acceptable level, at the
process point/stage. Examples of control/preventative measures at fish intake could include;
(i) Checking fish for chemical contamination - this check ensures that if contaminated fish is delivered
to the food premises, control measures are in place which will allow detection of the problem.
(ii) Checking temperature of fish on arrival - this check ensures that if the temperature
of the fish is too high and spoilage is occurring then this problem will be picked up.
f) Apply “Decision Tree” to each hazard in a process - identify Critical Control Points (CCPs)
To decide whether a hazard is critical at a particular point in a process, a “Decision Tree” format is applied.
For example, the hazard of chemical contamination on incoming fish is a Critical Control Point (CCP) at fish intake.
This is because this hazard (chemical contamination) cannot be eliminated or reduced to an acceptable level when it arrives,
as the fish is already contaminated. Therefore, at this point in the process (fish intake), it is critical that this hazard is controlled
and so it is a CCP.
g) Set target levels and tolerances for each CCP

Target levels and tolerances are used to allow control of a parameter at a critical point in the process. They must be measurable.
Those that can be measured rapidly and easily are best. Examples of these include temperature, time, pH, visual assessments.
The target level for, say, chemicals on fish at intake, is zero, i.e. the absence of chemicals indicates an acceptable situation,
the target is, no chemicals present. Similarly, if no foreign bodies are accepted in a product, the target is zero foreign bodies etc.
present in that product.
If the fish is cooked in-store then there will be a target time/temperature combination required at the cooking process step.
Tolerances for, say, chill storage may be 1ºC to 5ºC or -2ºC to +2ºC.
h) Establish a monitoring/checking system for each CCP
A monitoring system must be able to detect loss of control at a critical control point (CCP) in the process.
In deciding on a monitoring system it is important to decide
1. what is to be monitored at a CCP
2. when monitoring/checking is to be done
3. who is doing the check(s)
For example, if fish at intake is a CCP and the hazard is spoilage/microbiological contamination, then
What monitored? - temperature (with sensory check)
When monitored? - on arrival
Who monitoring? - person accepting fish at intake
i) Establish a Corrective Action Plan

A plan of action must be specified for when loss of control at a CCP occurs, this is called a Corrective Action Plan.
For example, if fish is outside the acceptable temperature on arrival a specified action plan must be in place.
The corrective action of choice could be that the batch is rechecked. This may show a situation where only a small
percentage of the fish is outside the temperature limit and therefore most of the fish can be accepted.
j) Establish record keeping and documentation

Keeping an accurate record of events, decisions/corrective action taken etc. is crucial to any HACCP plan.
Example of records are:
• Product data details
• Cleaning records
• Records relating to staff hygiene
• Flow diagrams
k) Verification
It is important to ensure that the HACCP system devised for the operation actually works.
Examples of verification procedures include
• A review of HACCP system and its records
• Audits to observe if CCPs are under control
l) Review of HACCP Plan

It is crucial to modify the system as appropriate when changes in products or processes are introduced.
If there are any changes to raw materials product/process or consumer use, then the HACCP plan has to be reviewed.
Bord Iascaigh Mhara Irish Sea Fisheries Board
P.O. Box 12, Crofton Road, Dun Laoghaire, Co. Dublin
Tel: (01) 2841544 Fax: (01)2841123
Website http://www.bim.ie
“The BIM Seafood Handbook” has been part-funded by the EU

under the Operational Programme for Fisheries 1994-1999.

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The BIM

Illustrations of species courtesy of the Sea Fish Industry Authority, U.K.

As well as the larger ports, see 1: IRISH SEAFOOD INDUSTRY Page 2,

Major Irish fishing ports

Fresh water aquaculture of rainbow trout is largely confined to the Leinster

Major aquaculture sites

DINGLE BAY BANNOW

Major freshwater sites

Fresh Irish fish is much sought after in neighbouring European countries

Total exports of Irish seafood exceeded £239 million in value in 1998.

To become a successful retailer you must have a thorough knowledge and

• Round White Fish

• Flat White Fish

Occasionally you will find fish classified in a different way.

FIRST DORSAL FIN

Please note: Anal Fin – also known as ventral fin.

Fish from Irish coastal waters

• FLAT WHITE FISH • MOLLUSCS

• CARTILAGINOUS FISH • CRUSTACEANS

Round white fish

COD ROE RAW, COOKED, SMOKED

Irish Faoitín WHITE POLLOCK/BLOSSOM Irish Mangach

BLACK POLLOCK/COLEY, SAITHE Irish Glasán Irish Colmóir

Irish Langa Irish Eascann Choncair

WET Whole/Steak, Fillets – skin on/off WET Whole, Fillets, Steaks

Irish Deoraí Irish Láimhíneach

WET Whole, Fillets WET Whole, Tail - skin on/off, Fillets

Irish Lannach Glas Irish Cnúdán Dearg

WET Whole WET Whole, Fillets

Flat white fish

WET Whole, Fillets WET Whole, Fillets

Irish Leadhbóg Irish Daba

WET Whole, Fillets WET Whole, Fillets

Irish Leathóg Bhán Irish Scoilteán

WET Whole, Fillets WET Whole, Fillets

Irish Sól Dubh Irish Broit

WET Whole - skin on/off WET Whole, Fillets

Irish Turbard Irish Haileabó

WET Whole, Fillets, Steaks WET Whole, Fillets, Steaks

Irish Fíogach Irish Roc Garbh

WET Whole, Fillets WET Whole, Fillets

Irish Bradán Irish Colgán

WET Whole/Gutted, Fillets, Steaks/Cutlets, WET Whole, Steaks

Irish Tuinín Albacore

WET Whole, Fillets, Steaks

Other species of tuna are occasionally found in Irish waters.

Farmed finfish (oil-rich)

WET Whole/Gutted, Fillets, Cutlets/Steaks WET Whole Gutted, Fillets

Irish Ruabhreac Irish Breac Dea-dhathach

WET Whole Gutted, Fillets WET Whole Gutted, Fillets

Irish Diúilicín Irish Ruacan

Irish Breallach Irish Muirín

Irish Oisre Irish Oisre Cuasach

Irish Máthair Shúigh

Irish Gliomach Irish Piardóg

Irish Portán Irish Portán iarainn

LIVE WHOLE COOKED LIVE

Generally all fish spawn over a period of four to six weeks.

It takes anything between one to two months, depending on the local

Unless you employ a skilled filleter, the fish should be ordered

• Whole ungutted fish

A novel way of presenting small flat fish is to open the

• Steaks and Cutlets