Table of Contents

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	The Seafood Training Academy

About the Seafood Training Academy

National Skills Academy

Want to join the Academy?

Training Programmes and Products

Food Safety Training

Health & Safety Training

Seafood Programmes

Seafood Manufacturing and Processing

Want advice on training?

Information leaflets

DVDs and Videos

A Guide to Seafood

Where does our seafood come from?

The UK fishing industry

Maps of European and World Fisheries

Seafood – a healthy diet

Seafood species

Round-fish / Coldwater

Cod

Other members of the Cod family

The Herring family...

Round-fish / Warmwater

Croakers / Drums

Tuna

Trevallies / Jacks

Salmon and Trout

Salmon (Atlantic)

Salmon (Pacific)

Shellfish - Crustaceans

Prawns & King Prawns

Shellfish – Cephalopods

Shellfish - Molluscs

Whelks & Winkles

Preparation of Seafood

Smoked and Preserved Seafood

Pickling and Marinading

Brief Guide to Fishmongers and Fish Preparation

Quality and Storage of Seafood

Cooking and Recipes

Environmental Responsibility

Authors and Credits

Seafood Science and Manufacturing Technology

Programme Overview

National Certificate

Seafood Unit A - Primary Processing

Day 1 Materials

Day 2 Materials

Day 3 Materials

Day 4 to day 6 Materials

Seafood Unit B - Secondary Processing

Day 1 to Day 6 Materials

Practical sessions and workshops

Careers information leaflets

Seafood Quality Assessment

Title

The Seafood Training Academy

Subject

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Company

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Author

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Version

42

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