Published 1914. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
In the highly competitive animal protein market, seafood faces increasing pressure to improve and standardize product quality. While there is general consensus that quality can be improved for many seafood products, there is little agreement on the types and levels of characteristics that should define "quality." This is a fundamental...