FINFISH SPECIFICATION All Australian and NT Seafood General Fin-Fish Assessment Sheet The assessment checks listed below are specific to finfish; some entries ie: gills, relate to only whole finfish, and others ie: flesh colour relates only to fillets. The eyes, gill, scales and slime of finfish, generally deteriorates faster than the flesh.
FRESH
Overall Appearance : Glossy, shiny, moist, firm looking flesh. Taste: : Natural flavours, no chemical. Colour : Refer to individual finfish sheets for details. Visual Appearance : Refer to individual finfish sheets for details. Eyes : Shiny clear eyes, protruding and intact. Sensory & Visual : No off or unpleasant odours, gills red, no slim. Shape : Standard fillet shape, or portioned. Flesh : Moist, firm, elastic, white/pink usually translucent.
FROZEN
Sensory & Visual : No off or unpleasant odours, slim and evenly frozen. Texture : Hard, no freezer burn, ice crystals or damaged.
QUALITY Physical Damage Parasite/Pests
: No foreign matter ie: sand, mud, grease, insects on external surface, gills, fillets or in body cavities. : No Parasites, worms, diseased fish or deformities.
PACKAGING Primary Secondary Labelling
SAFETY Shelf Life Safety
Chemicals Validation Food Safety
: Vacuum sealed bags (app 1kg-2.5kg) on ice. : Styrofoam, trays (shop only) or cardboard box. : Best before date, vendor/suppliers’ details, net weight, storage conditions, species and Product of Australia. : Six days from date processed, provided on label. : Acquired from Commercial Licensed Fisherman and comply with Australian Food Standards Code. : Natural flavours, no chemical or chemical residue. : Scientific data and laboratories results, compliance to FSANZ specifications. : refer Work Instruction # 17
DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email admin@carmelsseafood.com.au
PS
26/02/06