Sourcing
Canning
Chilling, Refrigeration, and Freezing
- Calculating Slush Ice Needed for Fishing (Excel File Automatic Download)
- Calculating Wet Ice Needed for Fishing (Excel File Automatic Download)
- Chilling and Freezing Guidelines to Maintain Onboard Quality and Safety of Albacore Tuna (2004) - OSU
- Chilling Fillets in 10-25 lb Containers - UC Davis
- Codex Alimentarius Standards for Fish and Fishery Products
- Cold Storage of Frozen Fish - Torry Research Station
- Conserving Energy in Blast Freezers Using Variable Frequency Drives (2004)
- Extended Shelf-Life Refrigerated Foods - NCSU
- Fish Freezing, Planning and Engineering - FAO
- Freezing and Refrigerated Storage in Fisheries - FAO
- Freezing at Sea: Advice to the Crew - Torry Research Station - FAO
- Freezing Small Pelagic Fish - Torry Research Station - FAO
- Gaping of Fillets - Torry Research Station - FAO
- Handling Sea - Frozen Fish - Torry Research Station - FAO
- Ice in Fisheries - FAO
- Ice Your Fish to Prevent Histamine Poisoning - Scombrotoxin Prevention - Sea Grant
- Managing the Cold Chain for Quality and Safety - Flair-Flow Europe
- Planning for Seafood Freezing (2007) - Alaska Sea Grant
- Quick Freezing of Fish - Torry Research Station- FAO
- Refrigerated Foods: Some Rules for Processing - NCSU
Time and Temperature Monitoring
- Accurately Measuring Seafood Temperatures - UC Davis
- DeltaTRAK®
- Seafood Shelf Life as a Function of Temperature (1995) - Alaska Sea Grant
- Time/Temperature Monitoring Systems: 3M™MonitorMark™
- Vitsab®
Energy Considerations
- Conserving Energy in Blast Freezers Using Variable Frequency Drives (2004) - OSU
- Embodied Energy and Energy Analysis of Wastewater Treatment Using Wetlands (1999) - LSU
- Energy Conservation Self-Audit Manual for Fish Processing Plants (1991) - LSU
- Energy Efficiency Test on Two Oyster Steam Tunnels (1985) - VA Sea Grant
- Estimating Energy Consumption in Surimi Processing (1990) - OSU
- Improving Energy Use and Productivity in West Coast and Alaskan Seafood Processing Plants (2001) - OSU
- A Pilot Project for Improving Energy Efficiency in the Seafood Sector - UC Sea Grant
- Refrigeration Energy Prediction for Flooded Tanks on Fishing Vessels (1990) - OSU
High Pressure Processing
- Effect of High Hydrostatic Pressure Processing on Listeria spp. Microorganisms - Virginia Tech
- High Hydrostatic Pressure Processing Has Potential - Virginia Tech
- High Pressure Processing Basics - Virginia Tech
- Novel Applications of High Pressure Processing - Virginia Tech
Irradiation
- Cold Pasteurization of Food by Irradiation - Virginia Tech
- Food Irradiation - Food Info Net
- Food Irradiation Information: A Safe Measure - FDA
- Irradiation Pasteurization of Solid Foods: Taking Food Safety to the Next Level - CDC
Smoking
- Control Strategies for Listeria monoctyogenes in Seafood Processing Plants - Cornell
- Fish Smoking Procedures for Forced Convection Smokehouses (2001) - OSU
- Listeria monycytogenes Control Manual (2002) - NFI and NFPA Smoked Seafood Working Group
- Processing Parameters Needed to Control Pathogens in Cold Smoked Fish - FDA
- Quick Determination of Water Phase Salt Content of Smoked Fish (2000) - OSU
- Recommended International Code of Practice for Smoked Fish - Codex Alimentarius
- Rigor in Fish - The Effect on Quality on Smoked Fish - Torry Research Station - FAO
- Seafood HACCP Regulation [see Subpart B--Smoked and Smoke-flavored Fishery Products] - USFDA
- Smoked Fish Manual, by B. Paust and J. Peters - Alaska Sea Grant
- Tuna: USDC Seafood Inspection Program Policy on Filtered Smoke Process (PowerPoint Download) - USDC
- Vacuum Packages and Retort Pouches For Smoked Seafood
Minced Fish and Surimi
Thawing
- Kinetics of Microbial Inactivation for Alternative Food Processing Technologies - FDA
- Measures, Stowage Rates and Yields of Fishery Products - FAO
- Packing Fish in a Modified Atmosphere - FAO
- Preparation of Salt Brines for the Fishing Industry (1999) - Oregon State University
- Post-Harvest Processing Technologies for Oysters Poster - MS Dept. of Marine Resources
- Recoveries and Yields from Pacific Fish and Shellfish (1993) - Alaska Sea Grant
- Rigor in Fish - The Effect on Quality - Torry Research Station
- Thawing Bibliography - Oregon State U.
- Thawing Frozen Fish - Torry Research Station
- Thawing Seafood: A Learning Resource for Unit Standard 6203 - Seafood Industry Training Organization
- Yield and Nutritional Value of the Commercially More Important Fish Species - FAO
Processing by Species
- Catfish Processing Report - USDA
- Lobster Processing Temperature Recordings Needed for HACCP Plans - U. Maine
- Meat Yield and Shell Removal Functions of Shrimp Processing - Oregon State U.
- Pacific Whiting - Harvesting, Processing, Marketing and Quality Assurance - Oregon State U.
- Quality Assurance and Operating Policy Manual for the Blue Crab Industry (1994) - Virginia Tech.
- Recommendations for On-board Handling of Purse Seine-Caught Tuna - USTF
- Recommended Procedures for Handling Troll-Caught Salmon - UC Sea Grant
- Tuna Handling and Refrigeration on Purse Seiners - USDC/NOAA
- Yield and Nutritional Value of the Commercially More Important Fish Species - FAO
Prohibited Drug and Chemical Information for Seafood Processors
- Illegal Residues In Meat, Poultry, Seafood, and Other Animal Derived Foods - FDA Compliance
- Private Laboratory Guidance (in ORA Laboratory Manual) - FDA
- Program Guidance Manual (7371.006)
- Seafood Chemistry (Malachite/Leucomalachite Green, Chloramphenicol, Oxolinic Acid) - FDA