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Seafood Quality Workshops
Seafood Quality for a Sustainable Future
Seafood Quality Workshops
  • Home
  • Past Workshops
    • 2023 Salmon Quality Workshop
    • 2023 Cod & Pollock Quality Workshop
    • 2022 GFvP, Seattle
    • 2022 GFvP, Westport
    • 2021 GFvP, Astoria
    • 2019 BSPS
      • Program
      • Speakers
      • Maps
  • Sponsors
    • 2023 Salmon Quality Sponsors
    • 2023 Whitefish Quality Sponsors
    • 2022 GFvP Sponsors
    • 2021 GFVP Sponsors
    • 2019 BSPS Sponsors
    • 2018 BSPS Sponsors
  • Resources
  • About Us

Resources

Presentations

  • Salmon Quality
  • Cod and Pollock Quality
  • Fish Chilling Systems
  • Holding Systems for White Fish
  • Bacteria in Seafood
  • Biofilms
  • Vessel Sanitation
  • Sanitation and it Impact on Seafood Quality
  • Supply Chain and Quality
  • Sensory Analysis of Seafood

Quality Calculators

  • Salmon Quality Calculator
  • Whitefish Quality Calculator

Other (Sensory)

  • FDA Fish and Fishery Products Compliance Policy Guide – Decomposition
  • Odor References
  • ORA Lab Manual Sensory Analysis
  • ORA Lab Manual Seafood Chemistry
  • Pink Salmon Decomposition Guide
  • Red (Sockeye) Salmon Decomposition Guide
  • Coho Salmon Decomposition Guide
  • Chum Salmon Decomposition Guide
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  • Upcoming Events

    • From Catch to Processor: Handling Practices for Good Quality
  • Announcement Blog

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