Evaluating sustainability5_Evaluating_the_sustainability_of_fisheries.htmlshapeimage_1_link_0
How?../4/6_In_Brief_articles__How.htmlshapeimage_2_link_0
In Brief../4/5_In_Brief_articles.htmlshapeimage_3_link_0
Responsible Fish Restaurants Pisces../../../../Pisces-RFR_in_a_nutshell.html
In Brief../../../Archive.html

Site Map

Fish & Fisheries

Photos

Background

In a nutshell

Restaurants

Contact Us

Home

Objectives

 

Evaluating fish quality

 

We score quality on a five point scale. Quality is partly a value judgement, and we prefer to trust in the judgement and feedback of our chefs:

  1. Bullet1. Worst …inedible.

  2. 2. Poor … colour of skin, eyes etc. dramatically different from fresh, or artificially enhanced. Distinct and strong smell of fish. Texture changed dramatically (e.g by freezing and defrosting). Not possible to eat raw. Typical of much supermarket packed fish;

  3. Bullet3. Transitional … some change in colour. Very slight smell of fish. Texture changed slightly. Unpleasant to eat raw. Typical of best fresh supermarket fish, or freshly landed multi-day boats with less than best practice handling at sea;

  4. Bullet4. Good … no change in colour, perhaps marginal damage to fish during capture. Odour and taste enjoyable, pleasant when eaten raw. Either unfrozen or blast frozen and defrosted in ideal circumstances;

  5. Bullet5. Best – (on  a global scale) perfect in every way - less than 24 hours from capture to delivery to restaurant and then to plate or (e.g. sole) matured under control of chef in perfect conditions.