Preparation of Salt Brines for the Fishing Industry

The use of salt brine for refrigerants and fish curing is common in the seafood industry. It is important to understand a few basic principles to make and use brines properly. This bulletin attempts to point out some of those basic ideas and principles and provides charts that are useful to anyone who uses brines frequently.

Tuna Salad Sandwich HACCP Plan

Brochure contains the following three charts: tuna sandwich process flow diagram, tuna salad hazard analysis, and tuna salad sandwich HACCP plan.

Understanding and Controlling Histamine Formation in Troll-Caught Albacore Tuna

The collapse of the Pacific Northwest salmon fishery is causing fishermen to turn increasingly to the albacore tuna fishery as an alternative source of income. However, fishermen need to be aware of problems related to product safety. Improper handling of albacore can cause the fish to produce histamines, and this may cause consumers to fall ill with histamine poisoning.