title: First processing steps and the quality of wild and farmed fish.
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.
authors.affiliation: Inst. del Frío (CSIC). C/ José Antonio Nováis, 10. Madrid, Spain.
authors.forename: Antonio J
authors.initials: AJ
authors.lastname: Borderías
authors.forename: Isabel
authors.initials: I
authors.lastname: Sánchez-Alonso
mesh_terms: D000818:Animals; D017756:Aquaculture; D005398:Fisheries; D005399:Fishes; D005511:Food Handling / Q000379:methods*; D011786:Quality Control; D017747:Seafood / Q000032:analysis*; D013312:Stress, Physiological