Seafood Unit B - Secondary Processing

Suggested Reading List for both Seafood Units

Presentations to support 5 days of delivery of content (as PDFs) are available from Seafish

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Seafood - Secondary Processing

Resources

Nutritional aspects of seafood

simple presentation

Freezing and Frozen Seafood

Freezing and storage of seafood - this is a link to an online FAO publication, which although 15 years old is still very informative

Introduction to freezing - this word document also contains links to online FAO resources.

Cook - Freeze - this word document also contains links to online FAO resources.

Temperature and Freezing - this word document also contains links to online FAO resources.

Freezers - this word document also contains links to online FAO resources.

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