First Processing Steps and the Quality of Wild and Farmed Fish

Authors

  • Antonio J. Borderías,

    1. Author Borderías is with Inst. del Frío (CSIC). C/José Antonio Nováis, 10. Madrid, Spain. Author Sánchez-Alonso is with Inst. of the Structure of Matter (CSIC). C/Serrano, 121. Madrid, Spain. Direct inquiries to author Sánchez-Alonso (E-mail: isabel.sanchez@if.csic.es).
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  • Isabel Sánchez-Alonso

    1. Author Borderías is with Inst. del Frío (CSIC). C/José Antonio Nováis, 10. Madrid, Spain. Author Sánchez-Alonso is with Inst. of the Structure of Matter (CSIC). C/Serrano, 121. Madrid, Spain. Direct inquiries to author Sánchez-Alonso (E-mail: isabel.sanchez@if.csic.es).
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Abstract

Abstract:  First processing steps of fish are species-dependent and have common practices for wild and for farmed fish. Fish farming does, however, have certain advantages over traditional fisheries in that the processor can influence postmortem biochemistry and various quality parameters. This review summarizes information about the primary processing of fish based on the influence of catching, slaughtering, bleeding, gutting, washing, and filleting. Recommendations are given for the correct primary processing of fish.

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