This article by Dr Abdel Raheam H. A. El-Bassir and colleagues from Sudan explores the effects of preserving fish using salt on its nutritional properties.
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of herring, at all stages, from capture to the first point of sale.
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of Blue Whiting, at all stages, from capture to the first point of sale.
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of hake, at all stages, from capture to the first point of sale.
Wild salmon that are damaged due to poor handling diminish the reputation of the entire fishery. Supplying the market with a consistent high quality product is vital for the wild salmon industry to thrive. The aim of this guide from the Irish Sea Fisheries Boa…
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of plaice, black sole and lemon sole, at all stages, from capture to the first point of sale.
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of cod, haddock and whiting, at all stages, from capture to the first point of sale.
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of horse mackerel, at all stages, from capture to the first point of sale.
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of monkfish, at all stages, from capture to the first point of sale.
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of brill, turbot and halibut at all stages, from capture to the first point of sale.
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of mackerel, at all stages, from capture to the first point of sale.
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of Dublin bay prawn, at all stages, from capture to the first point of sale.
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of megrim and witch, at all stages, from capture to the first point of sale.
