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A method of dicerning the fat, mineral, vitamin and water quantity of fish. It's most obvious use is determine its freshness; and the standrd has been taken-up in the advertising of some supermarkets.
Half-day courses are run by The Sea Fish Industry Authority (S.F.I.A) for anyone interested, these canbe arranged by contacting - S.F.I.A, Seafish House, St.Andrew's Dock, Hull, HU1 4QE Tel: 01482-327 837. See 'Sea Fish Industry Authority'