The Fish Expert’s Handbook
Lybäck, Henry; Partanen, Katriina; Peltomaa, Veera; Pohjanmaa, Kati; Reinikainen, Antti; Spring, Taru (2025)
Lataukset:
Laurea-ammattikorkeakoulu
2025
Julkaisun pysyvä osoite on
https://urn.fi/URN:ISBN:978-951-799-724-9
https://urn.fi/URN:ISBN:978-951-799-724-9
Tiivistelmä
Fish is a versatile and nutritionally valuable ingredient whose significance in food production and consumption is growing steadily. High-quality and responsibly sourced fish is not only delicious but also an environmentally friendly choice.
This guide was designed to support food industry professionals, retail and restaurant sector operators as well as students in improving the quality of fish and promoting its responsible use. Its goal is to provide up-to-date and practical information on correct handling and preparation of fish and the principles of sustainable fish use. To ensure that the information it contains is as useful and reliable as possible, the guide is based on expert articles, research evidence, and real-world experience.
Practicality is a key principle of this guide: it includes illustrated instructions, videos and case examples to demonstrate the handling and storage of fish in different settings. A resource section at the end of the guide contains links to useful resources, including the WWF Fish Guide and information about MSC and ASC certifications.
This guide was produced by Laurea University of Applied Sciences. It was published as part of the Fish Marketing and Quality Development Programme co-funded by the EU.
This guide was designed to support food industry professionals, retail and restaurant sector operators as well as students in improving the quality of fish and promoting its responsible use. Its goal is to provide up-to-date and practical information on correct handling and preparation of fish and the principles of sustainable fish use. To ensure that the information it contains is as useful and reliable as possible, the guide is based on expert articles, research evidence, and real-world experience.
Practicality is a key principle of this guide: it includes illustrated instructions, videos and case examples to demonstrate the handling and storage of fish in different settings. A resource section at the end of the guide contains links to useful resources, including the WWF Fish Guide and information about MSC and ASC certifications.
This guide was produced by Laurea University of Applied Sciences. It was published as part of the Fish Marketing and Quality Development Programme co-funded by the EU.