The importance of good onboard handling of fish (greenlandish)
Food production is among the most important job sectors in the Nordic countries, with fisheries and seafood processing playing a vital role. The same basic principle applies to all food production; the quality of the end products is dependent on the quality of the raw material that they are derived from; one can’t produce a good product from poor ingredients. Fishermen in the North Atlantic have caught, bled and gutted their catches for centuries, following a knowhow passed on from one generation to another. Although the fish is handled in a similar way today as it was before, we now know things that our ancestors were unaware of. In this context our knowledge on the effects of proper bleeding, washing and cooling, as well as a better understanding of microbial growth and chemicaland physiological properties of the catch have advanced. Therefore we know more today about the factors influencing shelf life and product quality. The objective of this booklet is to describe in a simple manner good onboard handling practices for freshly caught fish and to explain why these practices are important.
This brochure is created for the good people of Greenland to take advantage of.