Fish quality and freshness is influenced by many factors of which time-temperature-tolerance (TTT) is probably the most important. Chilled foods are much more easily temperature abused than frozen and hence special attention must be focused on the distribution of chilled fish. The application of hazard analysis critical control point (HACCP) to the chill chain for fish is recommended in order to pinpoint potential black spots. It is essential to monitor chill fish temperatures during distribution by air, sea or road and also during retailing. In the case of live shellfish, some companies are locating holding tanks close to international airports to reduce 'out-of-water' time during the shipment of live shellfish. A range of quality tests for measuring fish freshness is cited.

Deposited by bulk import