General, Process, Products, Packaging, Standard, Guidelines, Market                                                                              Primary Information Services                                                     Home. Ordering Information. Contact

• Seafood is a versatile and tasty food choice.
• Seafood is easily substituted in popular recipes calling for other meat products.
• Fish and shellfish can be baked, broiled, steamed, fried, poached, grilled, microwaved and smoked.
• Fish and shellfish are fine main ingredients in soups, salads, sandwiches and casseroles, and are excellent in stir-fry dishes with vegetables and in pasta offerings.
• Packaging is used to protect the fishery products against mechanical damage and to create a more favourable microclimate. It is an essential aspect of product quality.
• Proper labeling is one of our most important tools. It not only helps us know exactly what’s inside each package, it gives us any special instructions for precious cargo's handling and safe, secure arrival.
• Home freezing is not only an excellent method for preserving seafood, but it's also an added economy whether you catch seafood yourself or buy in season.
• Canning is a popular method for preserving seafood. It's important to pack and process seafood as directed to guarantee safety.
• For exporters of fishery products in consumer or catering packs the most suitable business partners are importers, although these might trade in products for industrial use.
• Pink shrimp that's available on the market is already cooked and peeled and ready to eat or freeze.
• As a result of increasing international trade in fish products and the high risk of contamination, the fisheries sector has been one of the priority industries for the introduction of HACCP systems.
• The use of Hazard Analysis and Critical Control Point (HACCP) systems as a mean of assuring proper food handling, processing and retail sale to consumers.
• The Fish Inspection and Quality Control Division plays a very important role in post-harvest handling, processing development and quality control of fish and fishery products.
• The quality certification of the production guarantees that the products respect all the sanitary and hygienic prescriptions enforced by law and by each firm's self control regulations.

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Primary Information Services
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