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Fish Quality

Optimization of Pre and Post-harvest Factors to Extend the Shelf Life and Improve the Quality of Whole Fish and Fillets of Salmonids and White Sturgeon, Funded by Western Regional Aquaculture Center.

The main objective is to evaluate the effects of traditional and alternative slaughtering methods, different processing methods, and numerous packaging technologies on the retail shelf life and quality of large finfish. The overall goal of this study is to fill the gap of knowledge and provide finfish producers with valuable processing strategies to produce the highest quality whole fish and fish fillets with sustainable aquaculture systems.