COURSE OUTLINE A review of the various fish species and products used in the trade in Trinidad & Tobago. Fish and Fishery Products Spoilage and Measures of Control. Handling and Storage Practices for Fish. Managing the Seafood Counter.
COURSE COMPONENTS: Review the principles and processes governing the preparation of chilled, frozen, and cured fishery products An examination of the hazards associated with the processing of tropical fish and the process of deterioration in these species Introduction to the current system of Quality Assurance in Fish & Fishery Products Preparation of Standard Sanitary Operating… Continue reading QUALITY ASSURANCE & QUALITY CONTROL FOR FISH & FISHERY PRODUCTS
COURSE OUTLINE Sanitation Requirements and Procedures Aboard Vessels Introduction to Fish Science – basic Fish Spoilage Causes and Controls Fish Quality Determination by Sensory Methods Fish Handling Aboard Vessels (Theory) Fish Handling (Practicum) Finfish identification (basic)
COURSE OUTLINE Module 101 – Fin Fish Handling and Processing – 30 hours Module 102 – Salt Curing and Drying of Fish – 60 hours Module 103 – Smoking of Fish – 60 hours Module 104 – Shellfish Handling and Processing – 60 hours Module 105 – Fish and Shell Fish Marinades Technology – 30… Continue reading FISH PROCESSING TECHNOLOGY
COURSE OUTLINE Introduction to Fish Science – basic Fish Spoilage Causes and Controls Freezing of Finfish The factors which influences the quality of seafood Sanitation & Food Hygiene Practices in fish establishments Preparation of various market forms of finfish Packaging of fishery products Merchandising of Fish – basic techniques