Production of battered and breaded fish products from minced fish and surimi
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This manual, prepared by the RC-FPT, addresses all aspects of the project's objectives: to strengthen fish processing plant quality control and fish inspection services; to develop improved methods in fish processing technologies; and to communicate this information to the ASEAN countries. Specifically, it contains material on the development and implementation of improved methods and technologies in fish processing, preservation and packaging. It also contains information on Hazard Analysis Critical Control Points and on Good Manufacturing Practices required to produce a quality product: this information is intended for use by both fish inspection services and fish processors. Finally, it is presented in a form that will facilitate the transfer of this technology to the fish processing industries in ASEAN and outside the region.
Tan, S. M., Ng, M. C., Lee, H. K., Brown, G., Smith, J., & McClare, J. (1994). Production of battered and breaded fish products from minced fish and surimi. Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
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