The Practice and Purpose of Seafood Quality Control
The fishing industry has evolved from consisting of few small boats, operating out of selected ports, into a global industry that employs more than a million people and generates well over a hundred billion US dollars in sales annually. Wars have been fought over fishing rights which continue to be a source of conflict between certain members of the European Union. Far less controversial is the importance of the stringent seafood quality control measures that apply to all those involved in this vital sector of our food supply chain.
Building Consumer Trust
The oceans are home to the most diverse collection of edible species on the planet, and fishing is often the life-blood of coastal towns and even some small countries. While some just fish for pleasure and personal consumption, commercial fisheries rely on selling their haul to pay their crews, to maintain their boats and to turn a profit. If the process is to work for them, assured sales are as important as the weight of their catch; but, only by complying with the prevailing seafood quality control regulations can they hope to attract and retain the trust of sufficient buyers.
Typically, the giant, refrigerated tankers that operate in the most distant fishing grounds also have the facilities to conduct extensive processing of fish species whilst still at sea. However, even the crews of smaller boats must take whatever steps are necessary to ensure that their fish stays in peak condition until it’s ashore, to be certain that it is still saleable. There are numerous products available to the industry from companies that are specialists in the field of seafood quality control.
Capturing Market Share
As soon as a trawler berths, the crew will transfer its pre-sorted cargo to a dockside market. There it will be offered for sale by auction. The bidders are frequently intermediaries, paid to act on behalf of restaurant chains, canneries and food processing companies. There may also be a few individuals purchasing directly for sale in their retail outlets. In each case, buyers are equally discerning and, while trawler crews aim to secure the best price, they will need to have top-quality stock to do so. This is the point at which those strict seafood quality control measures will pay off.
While an engineering company can define specifications that simplify the process of checking quality, it is not possible to be precise when addressing the condition of fish and other marine produce. Instead, the industry and consumers alike rely solely on parameters they can readily observe. Apart from bacterial contamination which can be checked with suitable lab tests, seafood quality control parameters are entirely subjective and include taste, smell, colour and texture.
Tequisa’s Contribution to Your Success
To ensure these parameters will stand up to this kind of scrutiny by the consumer, Tequisa offers commercial fisheries an extensive range of additives to preserve or enhance the desired characteristics of fresh fish named above. These include products to inhibit the post-mortem blackening effect common in crustaceans like prawns and crayfish, and to preserve the natural appearance of intensely-coloured species such as Red Roman. Others can improve texture and extend shelf-life. All comply fully with the major international standards. In summary, Tequisa is the go-to company for all of your essential seafood quality control products.
