Freshness by sight and smell

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Lessons are for learners and teachers with an account. Browsing the curriculum — subjects, strands and what each sub-strand covers — stays open to everyone.

• 8 sections of explanation, worked examples and diagrams
• 1 practice task with hints and worked answers
• A quiz that marks itself as you go
• Your progress kept across every subject you take

Other lessons in this sub-strand

1. Food safety when handling fish
2. Personal hygiene at the landing site
3. Clean water, ice and equipment
4. The danger zone and cross-contamination
5. Harvesting fish from a pond
6. Harvesting fish from a cage
7. Common harvesting methods
8. Handling fish gently to reduce stress
9. Steps in post-harvest handling
10. Cleaning and gutting a fish
11. Sorting and grading fish
12. Tools and safety for scaling and gutting
13. Washing and draining fish
14. Chilling fish with ice
15. The cold chain from catch to market
16. Freezing and storing fish
17. Freshness by sight and smell
18. Freshness by touch, and tasting by experts
19. Comparing fresh and spoilt fish
20. How fish spoils
21. Post-harvest losses and how to reduce them
22. Review: quality fish every time