There is more information on the processing of seafood in the food science and manufacturing technology gallery, and Seafish have a wide range of training manuals, open learning packs and DVDs that cover this area of interest. 

Three DVDs that may be of particular interest:

For more information see the Library.

Apart from chilled, frozen and cooked fish and shellfish, the consumer may also encounter seafood that is smoked, pickled or preserved in some other way. Consumers may also encounter other seafood products such as Roe, and Sea Vegetables.  Here is a brief guide to these interesting and tasty seafoods.