My time as a fish filleter during my youth would have been a delight if I’d worked on the haddock that now arrives on the filleting table.
Fish is fish – isn’t it?
https://nofima.no/en/blog/fish-is-fish-isnt-it/
blogg
https://nofima.no/en/blog/fish-is-fish-isnt-it/
Showing 1–4 of 4
https://nofima.no/en/blog/fish-is-fish-isnt-it/
My time as a fish filleter during my youth would have been a delight if I’d worked on the haddock that now arrives on the filleting table.
blogg
21. April 2017
https://nofima.no/en/nyhet/2017/04/how-quickly-should-fish-be-processed/
Whether fish is processed before or after rigor mortis can be significant for the quality of the fish product. What is best depends on which product is to be made.
news
https://nofima.no/en/project/nordic-mackerel/
The project will investigate the seasonal variation of the fish by carrying out comprehensive studies on how individual factors affect the quality of mackerel products at various stages in the value chain.
project
https://nofima.no/en/project/promack/
By identifying which factors affect quality of mackerel fillets, the project aims at opening processing potential for the Norwegian industry.
project
Showing 1–4 of 4