GMP/SSOP/HACCP/FOOD

CODE FOR FISH &

SHELLFISH
Food Science & Technology Program
Dr. John M. Kubaryk
Fish + Shellfish = Seafood; Federal
Register of January 28, 1994
The term fish includes all fresh or saltwater finfish,
molluscan shellfish, crustaceans, and other forms of aquatic
life.
Fish means fresh or saltwater finfish, crustaceans, other
forms of aquatic animal life (including, but not limited to,
alligator, frog, aquatic turtle, jellyfish, sea cucumber, and
sea urchin and the roe of such animals) other than birds or
mammals, and all mollusks, where such animal life is
intended for human consumption
Fish + Shellfish = Seafood; Federal
Register of January 28, 1994
Molluscan shellfish means any edible species of fresh or frozen
oysters, clams, mussels, or scallops, or edible portions of such
species, except when the product consists entirely of the shucked
adductor muscle because the pathogens found in waters from
which molluscan shellfish are harvested that can cause disease in
consumers would not be found in shucked adductor muscle but in
the digestive system which has been removed as well as roe.
Birds are specifically excluded from the definition because
commercial species of birds are either non-aquatic or as in the
case of aquatic birds, such as ducks, regulated by the United
States Department of Agriculture (USDA).
Phylum: Mollusks (Latin mollis for soft) Oysters class Bivalvia (Two hinged
shells) = Pelecypods (hatchet foot): order Anisomyaria family Ostreidae

Greeks began to cultivate oysters as early as the fourth century BC.,

and they have a rich tradition as an aphrodisiac; King Henry IV was
said to eat 400 oysters before dinner. There are over 100 species
worldwide.
Since the meats from spawning oysters (late spring and summer) will
be milky in color, soft in texture with an oily off-flavor because 40 to
80% of their body weight is sperm and eggs they are not eaten, hence
the adage: Don't eat oysters in the months without an "r."
Even though it's the same species, the flavor of oysters will vary
considerably, depending upon where they are grown due to the
differences in the trace mineral content and salinity of the water so they
are usually marketed by their growing area. This cachet of market
names for the same species, is referred to their terroir or soil.
Phylum: Mollusks (Latin mollis for soft) Oysters class Bivalvia (Two
hinged shells) = Pelecypods (hatchet foot): order Anisomyaria family Ostreidae

Live oysters should be held at 34-38 oF (1-3 o C) in a moist

environment, stored flat side up to prevent their juices from leaking out.
They should have one shell that is well cupped. Don't use ice, as fresh
water will kill. Under ideal conditions, oysters will stay alive for 10-14
days, and due to the production of succinic acid their flavor is enhanced
up to a point. Shelf life is shorter in summer after animals have
spawned. Do not store in plastic bags, or other air-tight containers since
they will die without access to oxygen.
Fresh shucked oyster meats should be firm and fat and packed in their
own juices which should be clear. Shucked meats are graded as: Petite
(250-400/gal.), Extra Small (145-250/gal.), Small (96-144/gal.), Medium
(64-95/gal.), or Large (64 and under). Stored properly, fresh oyster
meats will stay in good condition up to two weeks after theyre shucked.
If the meat has a pink color, it indicates the presence of yeast and these
should be discarded.
Oysters EAST COAST

Crassostrea virginica Eastern, Atlantic or the American oyster gets a shell

length (SL) of 3 to 5 inches. Cachet of local names is over 50 including:
Apalachicola (FL), Blue Point (NY - 3 to 4 in. but is no longer harvested there
and is now a generic term for mild Atlantic oysters), Breton Sound (LA), Milford
Haven (VA 3 to 4 in.) Malpeques (Prince Edward Island 2.75 for smallest up to
5 to 6 in. for the largest, slightly bitter, clean aftertaste and firm, juicy texture )
and Wellfleet (MA 3 to 3.25 in., moderately salty, clean flavor) oyster.
Ostrea edulis Flat, European or Edible oyster gets a SL of 3 to 4 inches;
when fattened on the diatom Navicula ostrearia that has a blue pigment
marennine that turns the normally yellow oyster into the expensive green tinged
Marennes oyster with the flavor of hazel nuts.
C. ariakensis Chinese or Asian oyster grows twice as fast as C. virginica
reaching market size (3 in.) in 9 months.
Oysters WEST COAST

C. gigas Pacific or Japanese oyster is the most widely farmed oyster in the
world, accounting for about 75% of the total world oyster production and gets a
SL of 7 inches in 4 to 5 years but can get up to 12 inches. Cachet of some
market names from CA includes: Hog Island: from WA some 20 includes:
Barron Point, Baywater Sweet, Dabob Bay, & Willapa Bay; from BC some 10
includes: Emerald Cove, Golden Mantle, Imperial Eagle & Stellar Bay.
O. lurida Olympia oyster is the only native oyster to the U.S. West Coast and
takes three years to grow to a SL of 0.5 to 1 inch but is too fine to be used for
cooking.
C. sikamea - Kumamoto oyster gets a SL of 2.5 to 3 inches in three years but
there is more meat in their shell compared to other species of the same size its
plump, ivory-colored meat is praised as being delicate, even buttery; is grown on
the US West coast but is now extinct in Kumamoto Bay do to pollution.
Ostrea edulis Flat, European or Edible oyster grows on both coasts (see
previous slide).
Oysters Others

Saccostrea glomerata Sydney rock or commercial edible

oyster can reach harvestable size (40 to 50 gm. in shell) in 3
years. Obtains a SL of 7 to 8 cm. but can get a SL as large as 12
cm. When the currents allow them to feed on Navicula ostrearia
they also become "le verdissement d'une huitre", (an oyster
becoming green), and a "mark of quality" with a hazel nut taste.
C. rhizophorae Mangrove oyster can attain a harvestable size
of 7.5 to 10 cm. in 5 to 6 mo.
C. angulata Portuguese oysters are not usually recommended
to be served raw, can reach harvestable size (65 gm.) in 3 years.
Phylum: Mollusks (Latin mollis for soft) Clams class Bivalvia (Two hinged shells)
= Pelecypods (hatchet foot): order Veneroida

There are about 12,000 species of marine clams and over 2,000 varieties of
clams. The two main types of clams are soft-shell and hard-shell.
Soft shell clams of the family Myidae (longnecks or steamers), the families
Solenidae & Cultellidae (jackknife and razor clams), the family Mactridae
(gaper or horseneck clams), and the family Hiatellidae (geoducks) have thin,
brittle shells that they can't completely close because of a long, rubbery neck (or
siphon) that extends beyond its edge and for this reason, they have a shorter
shelf life than their closed, hard shell cousins. They are generally not consumed
raw.
Hard shell clams of the family Veneridae (over 400 species) are coastal having
a thick, hard oval shell with concentric rings that can be ribbed that can close
completely and can be consumed raw, while those of the families Mactridae &
Arcticidae are the ocean clams that need to have their stomachs removed prior
to being processed for consumption. Cockles (family Cardiidae Latin: Cardium
for heart with over 200 species), have thick, solid shells that are radially ribbed
down from the hinge to the shell margin are called jumping or leaping clams.
Phylum: Mollusks (Latin mollis for soft) Clams class Bivalvia (Two
hinged shells) = Pelecypods (hatchet foot): order Veneroida

Live clams and cockles should be held at below 45o F, best 34-38oF in a
moist (high humidity) environment. Avoid sudden changes in
temperature keep them at a constant temperature until they are sold.
Keep moist by placing seaweed, burlap, towels, butcher paper, or
similar absorbent material over them. Check every day and re-moisten
if necessary. Dehydrated (dry) animals will gape. If using ice, do not let
them come in contact with it and make sure all melted ice and water
drains away from them. Under ideal conditions, hard clams and cockles
will stay alive for 10-14 days, although shelf life is shorter in summer
after animals have spawned. Make sure the shells are tightly closed. If
a shell is slightly open, tap it lightly. If it doesn't snap shut, it should be
discarded. To test a soft-shell clam, lightly touch its neck; if it moves, it's
alive. KEEP TAGS (see Food Code Section)!
Throw away all open clams & cockles before cooking and don't eat the
ones that do not open after cooking because they were probably long
dead before cooking.
Clams and cockles may be kept frozen for up to six months.
Clams East Coast Hard-shelled

Mercenaria mercenaria (Latin for money because it was used to barter

as a form of money) is called the northern quahaug
M. campechiensis is called the southern quahog
Quahogs have a gray nearly oval-shaped thick, hard shell that can grow
to width of over 6 inches and have a life-span of more than 30 years.
Small quahogs (1.5 to 2 in. & 1 to 2 oz.) are called Little Necks (two
words) the next larger size (3 to 4 in. & 3 to 5 oz.) are called
Cherrystones and the largest are called Chowder clams (4 to 6 in. & 5
to 8 oz.). In some cases the terms Top Necks (2.5 to 3 in. & 2.5 to 3.5
oz.), Middle Necks (2 to 2.5 in.& 1.8 to 2.5 oz.), and Pasta (1 to 1.5 in. &
0.5 to 1 oz.) are also found in markets. All of their shucked meat is
edible and can be consumed raw, however, generally the littleneck
clams are the most desirable for eating raw.
Clams West Coast Hard-shelled are generally too
tough to eat raw
Tapes or Venerupis philippinarum is called the Manila clam and it is sweeter than
eastern clams because their meats have greater levels of glycogen are typically steamed
but are also served raw. Maximum length of 6 cm. generally marketed at 3 cm.
Protothaca staminea West coast littleneck (one word) clam takes longer to open when
being steamed and has a shorter shelf life than the Manila clam. It takes four to six years to
reach the commercial size of 1.5 to 2 inches. Historically not harvested in months without
"R's" due to poor post harvest freshness.
Tivela stultorum Pismo clam has to be at least 5 inches to be harvested. It is large,
tender, and sweet. The connector muscle can be served raw, while the remainder is
normally cooked after removal of the stomach (dark portion). These are particularly good
deep-fried.
Tapes or V. japonica Japanese littleneck clam gets to about 2 in.
Nuttallia obscurata the dark mahogany or purple varnish clam is sometimes marketed
as the savoury clam due to its firm texture with a distinctive, subtle flavor can attain a
length of 3 in. (8 cm), however, they can have pea crabs inside that are very resistant to
removal and their shells are fragile.
Clams East Coast Soft-shelled

Ensis directus called the Atlantic jackknife clam shell is shaped like
the rectangular blade of an old-fashioned straight razor up to 10 in. in
length contains a sweet, white meat that is often steamed. It is harder to
catch than its western cousin so not as common.
Mya arenaria called steamer, longneck, and long clam is found on
both coasts of the U.S. having an oval-shaped shell that is actually
quite thin and very brittle. They average 1.5 to 3 inches but can attain 6
inches in length. Is most often steamed.
Panopea bitruncata - the Atlantic geoduck, similar to the Pacific
species, occurs from the coast of North Carolina to the Gulf of Mexico.
Clams West Coast Soft-shelled

Siliqua patula the Pacific razor clams shell is shaped like its eastern cousin
ranging from 3 to 6.5 in. in length that contains a sweet, white meat that can be
fried or steamed.
Panopea abrupta or P. generosa called geoducks (pronounced gooey duck)
are the worlds largest burrowing clam and has the longest lifespan of all
animals at 146 years; can reach up to 9 pounds but is more commonly
harvested at 1 to 3 pounds. Due to their size, they have a tough texture and are
generally not eaten raw. The neck of the geoduck, which can be several feet
long, is usually parboiled and skinned, with skins reserved and ground for
chowder and the remaining white meat pounded and fried. The stomach (dark
portion) of the body is removed and the rest carved into 1/4-inch steaks, which
are considered by many to be superior to abalone.
Tresus nuttallii the Pacific gaper and T. capax the fat gaper can both attain a
shell that is about 20 cm (8 in.) in length and are processed like geoducks. They
are commonly infected with larval tapeworm cysts, but these are harmless to
humans.
Mya arenaria (see East Coast)
Clams - Ocean clams

Spisula solidissima Surf or sea clam is the largest clam obtaining a length of
5 to 9 inches. One third of the clams shucked weight is made up of the tongue
or foot, which is white in color, tender in texture and has a sweet taste and is
used to make fried clam strips. Another third of the body weight of the clam is
made up of the siphon (an orange colored tube), the strap or mantle and the
adductor muscles, which are processed into canned meat. The remaining one
third of the body weight is basically viscera (belly) material, which is discarded.
Arctica islandica is called the ocean clam or quahog obtains a length of 2.5 to
4 inches and has a pink meat that is chewier, which makes it not suitable for
frying so the edible portion (the same as the surf clam is about 2/3s of the body
weight) is processed into a chopped or minced product. It also has a more
pungent taste than the sea clam meat so it is used in products that require a
stronger flavor. It can live for more than 250 years. The Atlantic mahogany clam
is a marketing name for small ocean quahogs, a company has trademarked the
name golden necks for their mahogany clams.
Clams Others

Cockles - the giant Atlantic cockle, Dinocardium robustum

(Cardium magnum), and the giant basket cockle, Clinocardium
nuttallii, can attain a diameter up to 14 cm., the Greenland
cockle Serripes groenlandicus gets up to 13 cm., while the
heart cockle Cerastoderma edule gets up to 5 cm. and its meat
can weigh between 0.7 to 2 gm. are the ones that are generally
found in U.S. markets.
Tridacna gigas The giant clam, which the Chinese consider
the adductor muscle to be an aphrodisiac may reach a weight of
500 lb (227 kg) and a length of 5 ft (150 cm).
Mollusks in the class Bivalvia: Mussels & Scallops (order
Anisomyaria) Mussels (family: Mytildae)

In 1235 a shipwrecked Irish sailor, Patrick Walton, planted wooden posts in the inter-tidal
zone in the Bay of Aiguillon near La Rochelle in the Southwest of France. He strung nets
between the poles to catch seabirds for food. He soon realized that mussels grew on the
poles and they became his sustenance. In France there are about 700 miles of these rows
of mussel beds.
Seventeen species of edible mussels grow worldwide, most of them cultivated for human
consumption.
Mussels are maintained in stores below 40 oF (4.4 oC); displayed on ice and well drained
will have a shelf-life of 9-14 days when sold with their byssus (biss-us), a bundle of tough,
fibers or with their beard on. If stored without its beard (used by the mussel to attach to its
growth medium and needs to be removed before eating) shelf-life is 7-10 days. The
creamy-tan meat is tougher than that of either oysters or clams but it has a slightly sweet
flavor. Shucked mussels should be plump, their liquid clear. Smaller mussels will be more
tender than larger ones.
Frozen, whole or halfshell mussels may be stored for 2 years.
The meats from spawning mussels unlike oysters and some clams, which become milky in
color, with a soft texture and an oily off-flavor, can be consumed but the shelf-life is about
5-7 days.
Mollusks in the class Bivalvia: Mussels & Scallops (order
Anisomyaria) Mussels (family: Mytildae)

Mytilus edulis (Blue or edible mussel) cultivated mussels are harvested at a

shell size of 2 to 3 inches, which takes some 3 years to attain, and have thin,
dark shells while wild have thicker, silvery shells. Their color ranges from white
to orange, are plump and tender, but less soft than clams. Color doesn't indicate
quality and females tend to be orange when ripe but unlike oysters they do not
have an oily off-flavor when they are ready to spawn and are consumed. They
are sold live in the shell and average from 10 to 20 per pound, which is about a
third of a pound of meat.
M. galloprovencialis (Mediterranean or bay mussel) most flavorful in summer &
spawns in winter (50% more meat than the blues)
Perna canaliculus (New Zealand greenshell or greenslip mussel) grows to over
8 inches, though market size is usually 3 1/2 to 4 inches (about 30% larger than
blues averaging 8 or 12 mussels per pound). Color has no effect on flavor with
females tending to be orange to apricot while males tend to be cream.
Modiolus spp. (Horse mussels) can get to 9 inches
Mollusks in the class Bivalvia: Mussels & Scallops (order
Anisomyaria) Scallops the only bivalve that can swim (family:
Pectinidae)
Out of nearly 400 species of scallops found worldwide, only about a dozen are
harvested commercially.
Plactopecten magellanicus Sea scallop yields 20 to 40 adductor muscles
(AM)/lb.
Argopecten irradians Bay scallop 50 to 90 AM/lb.
Argopecten gibbus Calico scallop about 100 AM/lb.
Patinopecten caurinus - Giant Pacific weathervane scallop 10 to 30 AM/lb.
The smooth pink scallop (Chlamys rubida) and the larger spiny pink scallop (C.
hastata) yield 20 to 25 AM/lb even though their shell diameter is 2 in. compared
to the 8 in. for Pecten maximus the king or great scallop when it is 20 years old
or its smaller Mediterranean cousin P. jacobeus, which can get to some 6 in.
The queen or delicate scallop (C. delicatula) gets to a slightly larger size (3 in.)
than other members of its genera that can be found in U.S. markets.
Mollusks in the class Bivalvia: Mussels & Scallops (order
Anisomyaria) Scallops the only bivalve that can swim (family:
Pectinidae)
Scallops are generally not sold live because they die quickly once harvested having a shelf
life of about 2 to 3 days so they are often shucked as harvested. Fresh scallop meats
should be maintained between 38o F and 40o F in a moist environment away from direct
contact from ice and water, because they can absorb water. Typically, normal scallop meat
(dry) will have a moisture content between 75 and 79%, depending on the animal's
spawning cycle. To prevent abuse of the food additive tripolyphosphate (TPP) that
increases shelf-life by retaining moisture the FDA requires that any scallop with more than
82% water content be labeled as a "water-added" product, and scallops with more than
86% water cannot be marketed. Fresh scallop meats are non-symmetrically round, should
feel springy having a firm texture and distinct sweet odor, like the sea, not strong and fishy.
A sour, iodine, or sulfurous smell indicates spoilage. Scallops are usually creamy white,
though the smaller varieties may have light tan or pink hue, while larger scallops may show
some light orange or pink coloration. The mild flavored orange reproductive glands known
as "coral" are also edible, although not widely consumed in the U.S. Scallops freeze well
and should be solid and shiny.
Live scallops should be kept moist by placing seaweed, burlap, towels, butcher paper, or
similar absorbent material over them at 38o F and 40o F so they can be eaten whole like
clams or oysters.
Mollusks in the class Cephalopoda (Greek for Head Footed) subclass Coleoida:
Cuttlefish, Squid, & Octopus

Superorder Decapodiformes (Latin for 10 feet - actually 8 arms & 2 feeding tentacles)
Sepiida: Order containing 119 species of Cuttlefish that are not found in the
Americas most common consumed are Sepia officinalis, S. elegans, & S.
pharaonis
Teuthida: Order containing some 300 species of true squids of which over 100
are harvested. There are two families of squid: Ommastrephidae and
Loliginidae. Ilex spp. (shortfin squids), Loligo spp. (common inshore squids)
& Todarodes spp. (Flying squids). Loligo pealii (longfin squid) L. opalescens
(California market squid) and Illex illecebrosus (shortfin squid) most common
in U.S. Dosidicus gigas (the jumbo flying squid) is also becoming common in
the U.S. marketplace. However, worldwide Todarodes pacificus (Japanese
flying squid) and I. argentinus (Argentine shortfin squid) are most harvested.
Sepiolida: Order containing 68 species of animals referred to as bobtail or
stubby squid but are not squid and are actually closer to cuttlefish. Rossia
macrosoma (stout bobtail) and Sepiola rondeleti (dwarf bobtail) can be found
in U.S. markets.
Mollusks in the class Cephalopoda (Greek for Head Footed)
subclass Coleoida: Cuttlefish, Squid, & Octopus

When buying whole squid, look for eyes that are clear and full. The skin
should not be torn, ink sac intact with no leakage and the meat very
firm. The skin of fresh squid is cream-colored with reddish brown spots;
as squid ages, the skin turns pinkish and musty odors develop. When
well handled can retain high quality for some 7 days.
Fresh processed cuttlefish can retain their high quality for a maximum
shelf-life of about 10 days, while squid and octopus can last some 9
and 7 days, respectively. They should be buried in ice with the belly
cavity full of ice, since this is where deterioration happens most quickly.
Adding ice to the belly slows this enzymatic process.
Mollusks in the class Cephalopoda (Greek for Head Footed) subclass Coleoida:
Cuttlefish, Squid, & Octopus

Superorder: Octopodiformes (Latin for 8 feet

actually 8 arms with no tentacles) Octopus spp.
contains 89 species (about a dozen are
commercially important, especially the Atlantic O.
vulgaris & the Pacific O. dofleini octopuses),
Cistopus indicus (the old woman octopus has an
iridescent green on the underside of its mantle) is
the only member of this genus, & 9 members in the
genus Eledone (horned E. cirrhosa & musky E.
moschata octopuses) being commercially
marketable.
 You have to dress octopuses because all of them
are venomous. Their saliva contains a mixture of
strong neurotoxins (venoms) used to immobilize
their prey. They use their beak and/or tongue to
make a wound into which the toxic saliva can be
squirted. Some species like Hapalochlaena spp.
the blue ring octopuses' saliva contains the powerful
nerve toxin known as tetrodotoxin, which is the toxin
found in the liver of puffer fish. Not all the venoms
effect humans.
Univalve gastropod (Greek gaster, "stomach"; pous, "foot")
mollusks: snails, abalone & conch
Out of the 4,000 species of predatory whelks (family Buccinidae) Buccinum
undatum or the common whelk is the only commercially viable species because
it is easily trapped while other edible whelks are not. The other maritime snail
that is marketable is Littorina litorea or the common periwinkle (family
Littorinidae).
Abalone: About a dozen of the 100 species of these vegetarians Haliotis spp.
(Greek for sea ear) are commercially important. In the U.S. H. rufescens is
farmed. Their meat is lean with a sweet, delicate flavor similar to that of clams.
Conch (pronounced "konk"): Out of the 65 species of Strombus that like
abalone are plant eaters, four (S. gigas - means giant spiral shell) or queen
conch, S. gigas verrilli, S. gallus or hawkwing conch & S. costaus or ivory
conch) are generally considered to be edible and commercially marketable.
Their meat is lean, smooth and very firm with a sweet-smoky flavor and chewy
texture
Phylum: Arthropoda (Greek, arthron, meaning joint and pous meaning foot)
Class: Crustacea (Latin crusta for hard shell) Order: Decapoda (Greek deca, ten;
poda, feet)

All 26,000 species of crustaceans increase length and weight by

periodically shedding the exoskeleton during the process of molting or
ecdysis interspersed by intermolts.
There are more than 300 species of crayfish (also called crawfish, or
crawdad) worldwide, most of the U.S. ones that are consumed belong
to the genera Pacifastacus and Procambarus. The signal crayfish
Pacifastacus leniusculus is the largest crawfish native to the U.S. and
comes from the Pacific northwest. Both males and females can reach 6
to 7 inches in length. Over 90% of crawfish cultured in the United States
are either red swamp crawfish (Procambarus clarkii) or white river
crawfish (P. acutus) both generally exceed 3 inches in length.
Phylum: Arthropoda (Greek, arthron, meaning joint and pous meaning foot)
Class: Crustacea (Latin crusta for hard shell) Order: Decapoda (Greek deca, ten;
poda, feet)

Out of the 8,000 species within Decapoda there are 4,500 species of
crabs worldwide. True crabs belong to the infraorder Brachyura
(Greek brachy, short; ura, tail) and have a pair of claws (chelae).
The family Majidae (Spider crabs) are crabs with a triangular carapace,
pointing forward, usually spiny, long legs, that are commercially
exploited majids are the snow crabs (Chionoecetes spp.) and spider
crabs (Maja squinado & Macrocheria kaempferi). Snow crab is the
market name for some spider crabs.
The family Portunidae (Swimming crabs) containing 13 genera, are
crabs with broad carapace, often with sharp lateral spines. The last pair
of legs is flattened at the end, with a paddle like expansion used to
swim or to dig in the sand. Contains the genera Callinectes spp. (Blue
crabs), Thalamita spp., Charybdis spp., & Portunus spp.
Phylum: Arthropoda (Greek, arthron, meaning joint and pous meaning foot)
Class: Crustacea (Latin crusta for hard shell) Order: Decapoda (Greek deca, ten;
poda, feet)

The family Cancridae (Edible Crabs), contains the genus Cancer (hard
shell) are characterized by a carapace that is broadly oval and saw-
toothed on the front side are widely distributed in temperate oceans,
contains 23 species many are commercially marketed as rock crabs.
The family Xanthidae, are crabs having a squarest carapace, with large
and strong claws, contains the Stone Crab (Menippe mercenaria) and
the Tasmanian giant crab (Pseudocarcinus gigas), which can weigh
up to 15 kg.
The family Lithodidae, which contain the king crabs (Paralithodes)
and the Northern stone crab (Lithodes maja) are not true crabs and
they belong to the infraorder Anomura.
Legs, legs and more legs
Like the king crabs (Paralithodes camtschatica [red], P. platypus
[blue], P. brevipes [Hanasaki]) the snow and tanner crabs
(Chionoecetes oplio [snow], C. bairdi [tanner], C. angulatus [triangle
tanner] and C. tanneri [grooved tanner]) are esteemed for their fleshy
leg meat.
The Japanese spider (Macrocheria kaempferi) gets a leg span up to 6
meters across and a weight of 20 kg., while king crabs get to 4 to 5
meters across its legs, and can weigh 4 to 6 kg.
Northern stone crab (Lithodes maja is a spider crab) has a carapace
width (CW) of 13 - 14 cm., a leg spread of 60 cm. and can weigh 1.4 kg.
The male European spider crab (Maja squinado) claws can reach a
span of close to 3 to 4 meters has a circular, convex red, brownish-red,
or yellowish carapace up 20 cm in width
Mud crabs - Xanthidae
The stone crab Menippe mercenaria, is also called "moro" or "morro" crab is
the largest of the mud crabs has a CW 10 cm. and the rocklike, oval-shape
carapace is brownish red with gray spots and tan underneath. They have large
and unequally-sized chelae with black tips. Females have a larger carapace, but
males usually have larger claws than females. To prevent over fishing only the
claw meat is eaten so fishermen twist off one claw (which must be at least 4 in.
form tip to first joint) from crabs and toss them back to grow a new one. Crabs
will regenerate their claws within 2 years of their 10-year life span. To determine
which claws have the most meat, they are floated in a tank of water, with the
less meaty claws rising and being sold as "lights." Claws are boiled for 7
minutes because the meat has a tendency to adhere to the shell if raw or
greens are directly frozen. The freezing process seems to remove an
unpleasant iodine taste which is often noticed in the meat. Minimum size for
claws is 2-2.75 ounces but a large claw can weigh up to half a pound.
Beware of killer crabs - Xanthidae

Most of the known poisonous crabs belong to this

family. They accumulate neurotoxins (Tetrodotoxin
(TXX), Paralytic shellfish toxins (PSTs, among
others) in their flesh that cannot be destroyed by
cooking, and are extremely potent.
Generally these poisonous crabs are advertising this
fact by being brightly colored when they are alive.
Swimming crabs - Portunidae
The blue crab (Callinectes sapidus), means a "beautiful swimmer that
tastes good" has a dark blue-green oval shell and the top of the males
largest claws have a deep blue coloring, while the females have red tips
at the end of their claws. Sexes can be identified by the abdominal flap
or apron. In the male it is shaped like an inverted T, but in the female it
is much broader, this is important because some recipes call for she
crabs or sooks, while males are called jimmies. The blue crab's
carapace is about 7 inches (17.8 cm) wide (CW) and 4 inches (10.2 cm)
long, and it weighs 1 to 2 pounds (0.45 to 0.9 kg) when fully grown.
Soft-shell crabs are crabs that have molted and have not yet had time
to produce a new carapace. In the United States, the blue crab is the
species most commonly eaten in its soft-shell state.
Swimming crabs Portunidae
The lesser blue crab (Callinectes similis) does not exceed 4 inches in
CW.
The red blue crab or Bocourt's swimming crab (C. bocourti) has a
carapace color that is typically olive green, chelae are red to dark red-
brown, and the joints often have a purple-red cast. Large males may
have a CW over 5 in.; while females measure only 4.8 in.
The ornate blue crab (C. ornatus)
Giant swim crab (C. toxotes)
The deep-sea red crab Chaceon quinquedens is a commercially
important geryonid (different family in the superfamily Portunoidea) that
can obtain a CW of 4.5 to 5 in.
The royal crab (C. affinis), the brown crab (C. fenneri), the blue or
green swimmer crab (Portunus pelagius) & the velvet or lady crab (P.
puber) with a black carapace covered with a velvety pile are also
commercially marketable under the name swimming crab.
Edible or rock crabs - Cancridae

The Dungeness (Port near Puget Sound where it was first commercially
processed) crab (Cancer magister, means principal or chief crab) attains a CW
of 8-10 inches and is the most popular of western U.S. crabs. They weigh some
0.8 to 1.8 kgs. and its carapace is brown to purple in color.
The yellow crab, Cancer anthonyi , and the brown rock crab, C. antennarius
attain a CW of 7 inches. The sand or purple crab, C. irroratus attains a CW of
5-6 inches and a weight of 0.25 kg but they cannot be shipped live; in a
marketing move they were named "peekytoes" around 1997 and what was once
a discarded by catch of the lobster fishery became a delicacy. The edible crab,
C. pargus is reddish-brown in color with large black tipped chelae attains a CW
of 6-10 in., the spider crab, C. quanbumi has long spidery legs, and the red
crab, C. productus, attains a CW of 8 inches. All are collectively referred to as
"rock crabs".
The Jonah or white crab, C. borealis has a carapace outline more rounded,
legs relatively shorter but claws more massive than rock crabs. It attains a CW
of 7 inches and 0.4 kg in weight
Phylum: Arthropoda (Greek, arthron, meaning joint and pous meaning foot)
Class: Crustacea (Latin crusta for hard shell) Order: Decapoda (Greek deca, ten;
poda, feet)

Live hard-shell crabs in a cool (50 oF), moist, dark environment (seaweed,
burlap, towels, butcher paper, or similar absorbent material over them) have a
shelf-life of 2-3 days. When choosing live crabs, look for those that are active,
have hard shells and are heavy for their size. Crabs that have recently molted
will be light, hollow (full of water), and won't contain much meat. Crabs nearing
the end of their molt cycle will be heavy and full of meat. The shells should be
brightly colored and moist, not dry or flaky, and there shouldn't be any scaly
white patches on the legs.
Live hard shell crabs displayed in tanks can survive for long periods of time;
however, if you want to maintain an excellent relationship with your consumers
for high quality a week is about the maximum time you will keep a crab in the
tank.
Fresh cooked crab smells fresh, with no hint of ammonia odor. Spoiled crab
meat is sticky, has an ammonia odor and is yellowish in color. Cooked crabs in
the shell should be bright red in color and have no disagreeable odor.
Phylum: Arthropoda (Greek, arthron, meaning joint and pous meaning foot)
Class: Crustacea (Latin crusta for hard shell) Order: Decapoda (Greek deca, ten;
poda, feet)

There are over 2,000 species of decapods belonging to

suborder Natantia classified as shrimp (also called prawns,
when large, scampi, Italian for jumbo shrimp, and
langostinos, Spanish for prawn) worldwide.
Correctly shrimp are saltwater animals and prawns fresh
water ones. Raw shrimp are also called green shrimp.
Phylum: Arthropoda (Greek, arthron, meaning joint and pous meaning foot)
Class: Crustacea (Latin crusta for hard shell) Order: Decapoda (Greek deca, ten;
poda, feet)

Raw, shelled shrimp should be moist and translucent, their color should
be bright and lively, and the texture firm, not limp and have a mild odor.
The shells of most varieties are translucent with a grayish green,
pinkish tan, or light pink tint that are tightly attached to their bodies, not
falling away. Shells with blackened edges or black spots underneath
indicate they are past there prime. Raw, shelled shrimp reach peak in
flavor after 2 to 4 days on ice, when properly maintained on ice they will
be high quality product for your consumers for 8 to 10 days.
Cooked, shelled shrimp meat should be brightly pink-orange to red and
white in color that is firm and retains a curled shape (flat, limp shrimp
should be discarded) with no disagreeable odor. If unshelled, the shells
are shiny and translucent (not cloudy) and are not torn.
Some commercially important shrimps and prawns

The cold water pink shrimps (Pandalus jordoni & Pandalus borealis, which is also called
Alaskan pink) normally attain 7.5 to 10 cm. in length but can get to 15 cm., are both small
shrimp without dark veins, while the warm water pink Penaeus duorarum, have the dark
vein and comes in a variety of colors, including brownish pink and lemon yellow can attain
some 11 inches (28 cm.) in length.
Brown shrimp (Penaeus aztecus) has a firm texture, stronger flavor than white and pinks
often with a hint of iodine that can get to 9 inches in length.
Rock shrimp (Sicyonia brevirostris) meats are very firm, more lobster- like than most
shrimps; 1 lb of raw tails will generally yield one-half a pound of cooked, peeled, deveined
meats. They can attain a maximum length of up to 6 inches (15 cm.).
White shrimp (Penaeus setiferus) has a firm texture with mild taste, generally the standard
sensory reference to which other shrimps are measured too, but only gets to some 8
inches in length.
Royal red shrimp (Pleoticus robustus or Hymenopenaeus robustus) have a brilliant
crimson red, or grayish pink and can taste like lobster obtains a maximum length of some
8.5 inches (22 cm.)
Some commercially important shrimps and
prawns
Three species of big cold, saltwater shrimp are the sidestripe shrimp
(Pandalopsis dispar, known for its sweet flavor can attain 20 cm. in
length), the coonstripe shrimp (Pandalus hypsinotis, which can attain
a maximum length of 9 inches (23 cm.)), and the spot shrimp
(Pandalus platyceros, which can exceed 23 cm. in length), all of which
may be marketed as spot shrimp or spot prawns. Large spot shrimp,
which can average eight to 12 head-on shrimp per pound, produce
shell-on tails in the 21/25 and 26/30-size grades (next slide).
Tiger prawn (Penaeus monodon) can grow as long as 13 inches (33
cm) & the Kuruma prawn (Penaeus japonicus) which can grow as
long as 7.5 inches (19 cm) are both saltwater animals.
Giant fresh water prawn (Macrobrachium rosenbergii) can attain a
maximum length of 34 cm and 0.32-0.40 kg. in weight.
Shrimp Counts (number of shrimp per pound)
Whole or Headless that is the question?
Sizes are sometimes expressed as names instead of numbers, such as U/10 or
Extra Colossal means that it takes less than 10 to make a pound, 12/15 or
Colossal, 16/20 or Extra Jumbo, 21/25 or Jumbo, 26/30 or Extra Large, 31/35 or
Large, 36/40 or Medium Large, 41/50 or Medium, 51/60 or Small, and 61/70
Extra Small. Although names are widely used, there is no official guideline on
what those names signify so when used, particularly at retail, it must be
accompanied by the number of shrimp per pound, or the count.
Counts are different when applied to peeled and/or cooked shrimp. The term
"finished count" refers to the actual number of peeled shrimp/pound in the
package. Another term, "peeled from" count, refers to the count/pound of the
shrimp prior to peeling.
"Peeled shrimp" (shell removed) are sold in a variety of forms including "PUD"
(peeled undeveined), "P&D" (peeled and deveined) and "Tail-on" (peeled with
the tail and adjacent shell segment left on).
Phylum: Arthropoda (Greek, arthron, meaning joint and pous meaning foot)
Class: Crustacea (Latin crusta for hard shell) Order: Decapoda (Greek deca, ten;
poda, feet)

Lobsters can be divided into four families: Palinurida and

Panuliris (Spiny or Rock lobsters), Scyllaridae (Slipper lobsters),
and the Nephropidae (Clawed lobster)
There are 49 species of spiny lobsters worldwide and all lack
claws (chelae). Palinurus argus (commonly called the Florida or
Caribbean spiny lobster 45 cm. maximum length (ML)) is found in
the Atlantic waters off of the U.S., while P. elephas ML 50 cm. &
P. vulgaris ML 50 cm. are found in the waters of Atlantic in
Europe down to North Africa. These are sometimes referred to
as the warm water spiny lobsters.
Cold water spiny lobsters

The cold water members of spiny lobsters are found in waters off
of Australia (Jasus novaehollandiae ML 50 cm. in the south,
Panuliris cygnus ML 40 cm. in the west, tropical rock lobster
Panuliris ornatus ML 50 cm. north and east coasts), South
Africa (J. lalandii ML 45 cm. and Palinuris gilchristi ML 30
cm.), and New Zealand (J. edwardsii ML 58 cm. and J.
verreauxi ML 60 cm.)
Slipper or shovel nose lobsters

There are some 70 species of slipper or shovel nose lobsters

that like rock lobsters lack claws (chelae). The scaly slipper
Scyllarides squammosus ML 40cm., the hump-backed slipper
S. haani ML 50cm., the Spanish slipper S. aequinoctialis ML
30 cm., the Antarctic slipper Parribacus antarcticus ML 20 cm.,
the regal slipper Arctides regalis ML17 cm., the timid slipper A.
timidus, the Japanese fan lobster and the flathead locust lobster
Thenus orientalis ML 25 cm. are all commercially sold. Both
rock and slipper lobsters are used to produce lobster tails,
especially when frozen because their meat freezes better than
the meat from the clawed lobsters.
Clawed lobsters

There are 48 species of clawed lobsters with Homarus

americanus the American lobster (ML 64 cm.) and its European
cousin, Homarus gammarus (ML 60 cm.) are the largest ones
making it to our tables.
The Norway lobster Nephrops norvegicus (ML 24 cm.), the
Florida lobsterette N. aculeata (ML 14.5 cm.), the Caribbean
lobsterette Metanephrops binghami (ML 17 cm.), and the red
lobsterette M. rubellus (ML 18 cm.) are all smaller members of
the lobster family (Nephropidae) but are large enough and
plentiful enough that they are also marketable.
What is lobster that is not lobster but is longostino
lobster at least for now

Squat lobsters are decapod crustaceans of the families

Galatheidae and Chirostylidae, including Pleuroncodes planipes
commonly called the Pelagic Red Crab that can obtain a length
of some 4 inches. In April 2006, the FDA sanctioned the use of
the term "langostino lobster" for it after a California-based
restaurant chain, Rubios Fresh Mexican Grill, was sued for using
it in its lobster burritos. Sen. Olympia Snowe, from the nation's
leading lobster-producing state, Maine, is asking to yank
approval for restaurants to market the product as lobster on their
menus.
Phylum: Arthropoda (Greek, arthron, meaning joint and pous meaning foot)
Class: Crustacea (Latin crusta for hard shell) Order: Decapoda (Greek deca, ten;
poda, feet)

When buying live lobsters look for those that are active, not sluggish in
their tanks. If the lobsters are displayed in a holding tank, the water in
the tank should be clear and smell clean, not fishy. When the lobsters
are picked up, their tails should curl tightly under their bodies, and they
should wave their claws vigorously, which hopefully are tied close. Their
shells are clean without dark blotches or cracks.
Lobsters are categorized according to size. Small lobsters, called
chicken lobsters, weigh up to 1 pound. Quarters weigh a bit more, at 1
1/4 pounds. The next size up are called large, or select, and can weigh
1 1/2 to 2 1/2 pounds. Jumbos weigh more than 2 1/2 pounds.
Cooked lobster should have bright red shells, shiny black eyes, meat
should be moist (picked lobster meat is snowy white with red tints), and
there should be only mild pleasant odors.
Fish can be divided into various sub-categories
according to habitat, shape and flesh type
Regardless if they are freshwater, brackish or saltwater fish they all
maintain an internal osmotic concentration that is about one third the
strength of seawater, this means that saltwater fish tend to accumulate
higher levels of free amino acids to help them survive than freshwater
fish whose internal salt levels are 60 times greater than their habitat
waters. If these happen to be glycine and glutamate one could
understand why some people swear that saltwater fish taste better than
freshwater fish. But I cant tell the difference. Saltwater fish also have
high levels of Trimethylamine oxide (TMAO) to help in osmoregulation,
which is broken down by bacteria after the animal is dead to smelly
TMA , which is further broken down to dimethylamine (DMA) that has a
weak ammonia odor. TMAO levels are greater in fish from colder
waters, those that are more active swimmers, and in bigger fish.
Freshwater fish generally have very little or no TMAO.
Fish can be divided into various sub-categories
according to habitat, shape and flesh type

Off-flavor is caused by organic compounds which enter the fish

from the water through the skin or across the gills making fish
resemble a sponge, especially freshwater fish because they do
not drink copious amounts of water as do their marine cognates
for osmoregulation purposes. Two specific compounds have
definitely been identified as producers off-flavors in fresh farmed
fish: geosmin and 2-methylisoborneal.
Off-flavors can also arise due to what the fish consumes, but this
source is generally a problem in wild marine and freshwater
fishes.
Fish can be divided into various sub-categories
according to habitat, shape and flesh type

There are two broad categories of shape and these

are round or flat. This determines to some extent
what market form one can process the fish into and
how it can be used.
The two broad categories of flesh in fish are white or
red, the latter gets it color from the presence of the
protein myoglobin. Red muscle contains more
TMAO than white muscle and generally has a much
stronger fishy taste and odor when fresh.
Fish

High quality fish will have skin that has an appearance that
shines, fresh shiny mucus, any blood in the body cavity should
be bright, abdomen and belly clean, and firm, the scales will be
connected firmly, laying flat and with no signs of physical
damage, the meat will be firm and elastic that will bounce back
after pressure has been applied with a finger, the eyes will be
brilliant and full, with black pupils and transparent corneas, and
the gills will be moist with a dark pink or red coloration with no
unpleasant odors.
Fish

Fish that will raise customers ire will look dry, dull, damaged or
soiled and the blood in cavity is dark, dull, brown or black and is
thin, abdomen and belly discolored, smells and is soft, scales will
be curled, fall out easily when handled, or many are missing, the
meat is dull, washed-out with little variation in color, and is sticky
and soft, leaves an imprint when touched, the eyes are dull, dry,
sunken cloudy or gray, and the gills dull red brown or gray, and
are dry and broken.
Fish

Fresh fish will generally almost have no odor but as

quality deteriorates the fish will take on a smell of
freshly cut grass or of algae. At the end of its shelf
life it can have a sour smell or the infamous fishy or
ammonia odor
Cleaning, sanitizing, personal hygiene, and proper
hygienic practices help minimize loss of quality
Shellfish Toxins

Illness is due to ingestion of tissues

containing heat-resistant toxins that are not
destroyed by normal cooking and whose
presence is undetectable by organoleptic
(they taste and have the aromas that make
us want to eat them) making it impossible to
distinguish non-toxic from toxic shellfish
unless one uses laboratory testing.
 Shellfish Toxins
(clams, oysters, scallops, mussels)

Diarrhetic Shellfish Poisoning (DSP)

dinoflagellates (Dinophysis at least 9 toxins with
okadaic acid as the base villain)
Usual GI symptoms
Nausea & vomiting
Severe diarrhea
Abdominal pain
Recovery generally within 72 hours never fatal.
 Shellfish Toxins
(clams, oysters, scallops, mussels but also mackerel, lobster and crab)

Paralytic Shellfish Poisoning (PSP) dinoflagellates

in the coastal northeast and northwest (18 a 24
toxins with saxatoxin as the primary and most toxic
villain)
Tingling, burning sensation around lips
Tingling in extremities, numbness
Paralysis of extremities
Death due to respiratory paralysis but generally
recovery within 24 hours
Usual GI symptoms
 Shellfish Toxins (clams,

oysters, scallops, mussels)

Neurotoxic Shellfish Poisoning (NSP) unarmored

dinoflagellates that are common in red tides in the
coasts in the Gulf of Mexico
Temperature reversal
Tingling in extremities, numbness
Dental pain
Usual GI symptoms
Not fatal and symptoms gone after 17-72 hours.
 Shellfish Toxins
Clams, oysters, scallops, mussels but also in some crabs, such as, Dungeness, tanner, red rock,
and herrings; generally limited to west coast US

Amnesic Shellfish Poisoning (ASP) diatoms (Pseudonitschia

pungens - Domoic acid)
Loss of balance, disorientation
Severe headache
Permanent short term memory loss
Usual GI symptoms
Death can occur in the elderly but generally recovery within 24
hours
 The marine toxins do not represent a great
problem in shellfish if only the abductor
muscle is consumed. Why?
BECAUSE

Shellfish are filter feeders and as the toxins

accumulate they do so in the gastrointestinal tract
so if you dont eat it you will not ingest the toxins.
However, with the exception of scallops most people
will be normally ingesting the GI tract with the
shellfish. An exception is the purple hinge rock
scallop (Crassadoma gigantea) that has been
found to have elevated levels of biotoxins in the
abductor muscle.
However

Paralytic shellfish poisoning and amnesic

shellfish poisoning are of particular concern
in pink and spiny scallops because, unlike
larger scallop species, they are marketed
whole in the shell, fresh or frozen.
 Ciguatera (from the Spanish word
for a poisonous snail) Fish
The most commonly reported marine toxin disease in the world is Ciguatera,
which is caused generally by the consumption of subtropical and tropical marine
reef fish which have accumulated the naturally occurring toxins through their
diet. Ciguatoxin originates from a dinoflagellate named Gambierdiscus toxicus
which colonizes coral beds. The toxin first accumulates in the coral-grazing fish
and is then passed up and through the food chain to the carnivore fish (i.e.,
snapper, grouper, amberjack, barracuda) that we prize as food.
Larger and older fish are more toxic
The contaminated fish has a normal appearance, texture and taste
The severity and duration of the illness depends on the size of the portion of the
contaminated fish and the fish consumption history of the victim
Over 400 different kinds of fish have been linked to the disease, even salmon.
Ciguatera Poisoning Symptoms can occur in just a few minutes
or up to about 30 hours after eating, most within one to six hours after eating

the contaminated fish.

Temperature reversal
Usual GI symptoms
Tingling in extremities, numbness
Cardiovascular
Can be fatal
Long lasting - days to months
Histamine or Scombroid poisoning

Defined in 21 CFR 123.3 swordfish, dorado (mahi-mahi), tuna,

mackerel and other species in the Family Scrombridea, as
well as other non-scombroid, dark fleshed, fatty fish species,
such as sardines and anchovies
Results from exposing these fish after capture to temperatures
that permit the growth of the mesophilic bacteria that produce
significant levels of histamine.
Scombroid fish have internal enzymes that can be induced by
short temperature abuse early in the chilling process to form
histamine from histidine, causing a health risk to the consumer.
Histamine or Scombroid poisoning

Tuna, dorado, mackerel, Spanish mackerel,

sardines, herring, and anchovy. You will eat these
and could become sick due to the levels of amines
because they have not spoiled in the sense that
they still taste good.
Haddock, hake, rainbow trout, octopus, squid,
scallops, shrimps. You will not eat these because
they will be so decomposed you will throw them in
the garbage before the levels of amines will be
sufficient to cause illness.
Action levels for histamine

50 ppm indicates decomposition in raw or

frozen tuna and dorado.
50 to 500 ppm indicates decomposition in
other species.
500 ppm in tuna, indicate toxic levels of
histamine in tuna and is a health danger
Histamine prevention

Fish should be placed in ice or in refrigerated

seawater (RSW) or brine at 40F (4.4C) or less
within 12 hours of death, or placed in RSW or brine
at 50F (10C) or less within 9 hours of death
Large tuna (i.e., above 20 lbs.) that are not
eviscerated before on-board chilling should be
chilled to an internal temperature of 50F (10C) or
less within 6 hours of death
Histamine prevention

Fish exposed to air or water temperatures

above 83F (28.3C), or large tuna (i.e.,
above 20 lbs.) that are eviscerated before on-
board chilling, should be placed in ice
(including packing the belly cavity of large
tuna with ice) or in RSW or brine at 40F
(4.4C) or less within 6 hours of death
Histamine poisoning symptoms

Rapid onset some 10 to 30 minutes after

consumption
Headache
Nausea & vomiting
Diarrhea
Weak pulse
Oral burning sensation
Red rash and/or itching
Spontaneous recovery within 24 hours
 Seafood is a disparate array of products
encompassing literally hundreds, in the U.S.
but globally closer to a thousand, of edible
species that have little in common other than
an aquatic origin.
Collectively, seafood has perhaps the most
diverse and complex microbiology of any
food commodity.
 The range of habitats for edible species is
also diverse. These habitats have a bearing
on the types of microorganisms, toxins,
parasites, chemicals, and other potential
hazards that fish and shellfish may be
exposed to that can affect human food safety.
 All shellfish and fish contain large quantities of the protein and
other nutrients especially unsaturated fatty acids (contain double
bonds), however, each species has its own characteristics.
Retailers need to understand this if they are going to maintain
high-quality level for the longest periods of time.
Fish are rich in unsaturated fats, which act as antifreeze for cold
water fish, and are good for our hearts. Once harvested oxidation
turns fat rancid by breaking the double bonds and releasing free
radicals causing the fish flesh to turn brown or yellow, decreasing
appearance, taste, and shelf-life.
Factors Influencing Nature of Fats

Species
Diet
Water temperature: lower it is increases the
degree of unsaturation (more double bonds
Salinity
 Quality loss begins when the animal dies and
is generally proportional to time, the
temperature, the type and the quality of
the packaging, and the sanitary management
of the product.
 The deterioration or decomposition of food is
caused for bacteria, chemical reactions, and by
enzymes (called autolysis or belly burn) that reduce
the quality of the food until it becomes rejected by
the consumer. It costs you money so you want to
avoid it but it has nothing to do with food safety
because decomposed food will not be consumed so
it will not cause illnesses.
Remember that for every 10oF above 30oF shelf-life
is reduced by one-half.
If it takes 24 hours to get a fish that was at 15 oC to 3.5 oC that means the fish has

lost the equivalent of 3 to 4 days of its iced shelf-life!

Time Temperature Relative rates of decomposition Equivalent hours on ice

hours (C) Nixon O/R Nixon O/R
2 15.0 7.0 6.5 14.0 13.0
1 14.7 6.9 6.4 6.9 6.4
1 13.5 6.4 5.8 6.4 5.8
1 10.8 5.3 4.3 5.8 4.3
1 9.4 4.8 3.6 4.8 3.6
4 8.6 4.4 3.3 17.6 13.6
2 7.5 4.0 2.9 8.0 5.8
2 5.0 3.0 2.65 6.0 5.3
10 3.5 2.4 1.8 24.0 18.0
24 93.5 75.8
 Time & Temperature (0 oF, -18 oC)

Fish with high levels of lipids, such as, mackerel,

salmon, trout 2 to 3 months
Fish with low or medium levels of lipids, such as,
snapper, sole, turbot 3 to 4 months
Shellfish, such as, clams and oysters 2 to 3 months
but shrimps and crabs 3 to 4 months
Ground meat 3 to 4 months, beef or lamb 8 to 12
months
HACCP pronounced hassip

In fiscal year 2001, 31% of all fish &

shellfish processing plants inspected by the
Food and Drug Administration (FDA) did not
require a HACCP (Hazard Analysis & Critical
Control Points) plan. Why?
HACCP

The risk assessment demonstrated that there

were no Critical Control Points (CCPs)
making a HACCP plan unneeded.
This often takes place when you are dealing
with fresh and frozen fish that will be cooked
by the consumer.
HACCP

There were about 4100 U.S. seafood processors in

fiscal year 2001, most of which were small
businesses, which processed over 350 species.
The majority of all seafood consumed in the United
States is imported, from about 159 countries and
there are only 193 members of the U.N. with the
most recent being East Timor.
HACCP
Based on FDA's historical classifications, in FY2001 approximately
85% of firms could be considered to be "in compliance."
Those firms that were classified as "No Action Indicated" (NAI),
signifying that no objectionable conditions were found during the
inspection.
"Voluntary Action Indicated" (VAI), signifying that objectionable
conditions were found but if corrected in a timely manner would
not warrant regulatory or administrative action have been
considered "in compliance."
Firms classified as "Official Action Indicated" (OAI), signifying that
objectionable conditions were found that warrant regulatory or
administrative action accounted for some 15%
 CCP

A CCP is a point, step or procedure at which

control can be applied and a food safety
hazard can be prevented, eliminated or
reduced to acceptable levels.
A CCP is a step in a flow diagram
FSIS directive #8091.1, 10/22/01, Section
V: Policy, as follows:
Under the HACCP system regulations at 9
CFR Section 417.1, a food safety hazard is a
biological, chemical, or physical property that
may cause a food to be unsafe for human
consumption.
FSIS directive #8091.1, 10/22/01, Section
V: Policy, as follows:
Biological hazards are infectious agents (including
living organisms and prion proteins) that can make
foods unsafe to eat
Chemical hazards can be either naturally-occurring
or added.
Physical hazards are extraneous materials that are
not excepted in a food that may cause illness or
injury.
HACCP alternative definitions
For some HACCP stands for Have a cup of Coffee and Pray.
Why? Hint - Communism in an ideal world would have no
government and from each according to their ability, to
each according to their needs would be its slogan.
For me HACCP stands for Horrendously Anguishing
Complex Costly Process. Why? Hints - The Romans had a
saying Pecuria non olet that translates to Money doesnt
smell, however a paradox is that money sure attracts a lot
of people to it. Also bigger is better.
HACCP

Does a plant processing farmed fish that will be sold

fresh or frozen to consumers that will cook the
product before consuming it require a HACCP plan?
The answer is yes or no because as cowboy
poet and entertainer Baxter Black stated the
hardest part of solving a problem is figuring out
what the problem is.
HACCP Receiving as a tool
Yes, if the plant is purchasing live fish from a farm that has not
had the water it used to grow the fish tested for pollutants, such
as, pesticides, herbicides, heavy metals or chemicals, and can
document the safety of the water.
No, when the farm has documentation that demonstrates the
safety of the water used in its production system.
Why? Because the CCP is the culture water and how does one
assure control over it in order to deliver safe food commodities is
the key.
In 2000, aquaculture accounted for 27% of global seafood
harvested and has increased an average of 9.2% annually since
1970 compared to the 1.4% for capture fisheries.
 For a HACCP plan to be successful there has to be
commitment that allows for the system to work.
Having a system in place without common sense is just a
mindless bureaucracy, which is worst than creative chaos,
which is having no system but using common sense.
Even though I prefer creative chaos to a mindless
bureaucracy the quality zone that needs to be in place to
ensure food safety comes about when common sense and
the system are working together.
You cant do a controlled process without a recipe.
FR CFR

The regulations are first published as

proposals in the Federal Registrar (FR). A
period is given for comments and then the
rule is published once again in the FR. The
following year the rule is incorporated into the
Code of Federal regulations (CFR).
GMP
The establishment of regulations on current good manufacturing
practices (GMPs) (21 CFR Parts 110, 113, and 114) aided in the
implementation of the statutory provisions that deem adulterated
food that has been held under unsanitary conditions (FFDCA, 21
U.S.C. 342(a)(4)).
GMPs carry the force of U.S. law, making it mandatory that all
commercial food companies take steps to avoid the
contamination of their food.
GMPs reflects the interest of the government to establish a
general standard for quality in the food industry of the United
States
GMP
GMPs are general statements aimed to describe the sanitary
minimums and production requirements necessary to assure a
safe product.
They are the generic statements without details and without
secondary documents, but they are used as a guide to prepare
the more specific and detailed SSOPs, and can be the policies of
the company.
In the 1906 Food and Drug Act GMPs first appeared to impede
the adulteration of the food produced for the human consumption
GMPs are prerequisites for HACCP. Prerequisite programs are
the foundation of HACCP plans.

Personnel: Training, hygiene, and disease

control;
Plant and grounds: Construction; design;
drainage; control of litter, waste, and weeds;
Sanitary operations: Maintenance,
sanitation, sanitizing chemicals, and pest
control;
GMPs are prerequisites for HACCP. Prerequisite programs are
the foundation of HACCP plans.

Sanitary facilities: Water, plumbing, hand-washing,

toilets, sewage facilities, and rubbish disposal;
Equipment and utensils: Cleanable and sanitary
design, installation, maintenance and calibration;
Production processes: Sanitary control of food
and raw materials during receiving, inspection,
transporting, segregation, preparing, manufacturing,
packaging and storage operations;
GMPs are prerequisites for HACCP. Prerequisite programs are
the foundation of HACCP plans.

Warehousing and distribution: Prevention

of chemical, physical, microbial
contamination and deterioration;
Biosecurity; and,
Traceability and recall: Manufacturing,
shipping, and distribution procedures and
records.
GMPs

GMPs are general declarations that describe the

minimum sanitation production requirements that
are needed to assure the production of a safe
product. They are not regulatory requirements.
They are generic declarations without details and
generally do not have secondary documentation, but
are used as guides to prepare the more specific and
detailed Standard Sanitation Operating Procedures
(SSOPs), and can represent the policies of the
company.
Fraud a deceptive practice - GMP

60 to 92% of red snapper sold in the United States is not red

snapper; New York Times 4/10/05 Stores say wild salmon, but
tests say farm bred; 6 out of 7 stores selling farmed not wild as
advertised but at the higher price of wild
GMP - No product is going to enter the establishment without a
certification.
Remember scallops are non-symmetrically round so if someone
is generating scallops from the wing of a skate or ray, using a
cookie cutter to increase their profits that is fraud. However, if
you are like my wife who is allergic to scallops she can only enjoy
fake paella.
High Quality - GMP

When the store closes every fresh product in the

open display cases will be stored separately by
species and by time in/on ice in a cold room that has
a temperature of at least 38 oF.
Why should fish should be arranged with the bellies
down? So that the melting ice drains away from the
fish, thus reducing the speed that quality
deteriorates.
SOPs

simply describe
Standard Operating Procedures (SOPs)
how things should be done in sufficient detail for the
task, whether it is describing good hygiene practices
or how to calibrate a thermometer.
SOPs are based on Good Agricultural Practices (GAPs) and
Good Handling Practices (GHPs) because you may know what
you want and how your operation runs, but it might not hold up to
inspection if you dont know what is to dot and what ts to cross.
SSOPs

Every procedure that an establishment carries out

daily before and during operations to prevent direct
contamination of the product or adulteration of the
product.
Each of the SSOPs needs to identify what will be
cleaned, when it will be cleaned, who will do it, and
how it will be done.
What is sanitation? It is the protection from
contamination!
SSOPs

SSOPs describe step by step the procedures

or the routine tasks needed to maintain a
sanitary and safe environment for the
production of live animals or processing food
products.
SSOPs
SSOPs need to describe all that is required before doing the
task, should list the chemical substances and the equipment
needed to complete the task.
Plants are also responsible for detecting, documenting, and
correcting sanitation deficiencies and using that information to
strengthen their sanitation control systems to prevent similar
problems in the future.
Every procedure that an establishment carries out daily before
and during operations to prevent direct contamination or
adulteration of the product.
SSOPs General Rule : 9 CFR 416.1

Each official establishment should be operated in a

manner that impedes the creation of unsanitary
conditions and to ensure that the product is not
adulterated.
Businesses that produce, distribute, store and/or
serve food are accountable for its safety. In
essence, the U.S. legal system generally places
upon the food industry a duty of care to the public.
SSOPs

Water safety.
The condition and cleanliness of the areas
that are in contact with the product.
The prevention of cross contamination.
Pest control.
SSOPs

Health of the employees.

Appropriate labeling, storage, and use of
toxic substances.
Maintenance of hand washing facilities,
showers, and toilets.
GMPs vs. SSOPs

GMPs are guides and not regulatory

requirements, while SSOPs are requirements
by law that are needed before the
implantation of HACCP.
If your SSOPs are not documented then you
have not done them.
SSOPs

The administration of the plant is responsible

for the production of food products under
sanitary conditions.
All buildings, rooms, and equipment are in
good conditions and maintained under
sanitary conditions.
QA vs QC

QA is doing the right things while QC is doing

things right
QA makes the system stable while QC
makes the system work properly
QA is verification under HACCP while QC is
monitoring and corrective action
 Without good personal hygienic practices and
SSOPs HACCP will never be an effective way to
assure the production of safe food products.
HACCP has to be based on what is actually taking
place not what the boss thinks is taking place and it
is created by a team that makes sure it evolves as
things change in the kitchen, processing, storage or
distribution areas.
Preliminary Steps in HACCP

General information
Record the name and address of your
processing facility in the spaces provided on
the first page of the Hazard Analysis
Worksheet and the HACCP Plan Form
Preliminary Steps in HACCP

Describe the food

1. Identify the market name or Latin name
(species) of the fishery component(s) of the
product.
2. Fully describe the finished food product
produced under your control
3. Describe the packaging type.
Preliminary Steps in HACCP

Describe the method of distribution and

storage
1. Identify how the product is distributed and
stored after distribution (e.g. frozen,
refrigerated, on ice, or dry).
2. Identify whether any special shipping
methods, such as mail order, are used
Preliminary Steps in HACCP

Identify the intended use and consumer

1. Identify how the product will be used by the end
user or consumer
2. Identify the intended consumer or user of the
product. The intended consumer may be the
general public or a particular segment of the
population, such as infants or the elderly. The
intended user may be another processor, who will
further process the product.
Preliminary Steps in HACCP

Develop a flow diagram

The purpose of the diagram is to provide a clear, simple
description of the steps involved in the processing of your fishery
product and its associated ingredients as they "flow" from
receiving to distribution. The flow diagram should cover all of the
steps in the process which your firm performs. Receiving and
storage steps for each of the ingredients, including non-fishery
ingredients, should be included. The flow diagram should be
verified on-site for accuracy.
Preliminary Steps in HACCP

Prepare the Hazard Analysis Worksheet

Record each of the processing steps (from
the flow diagram) in Column 1 of the Hazard
Analysis Worksheet.
Preliminary Steps in HACCP

Identify the potential species and

process-related hazards using The FDAs:
FISH AND FISHERIES PRODUCTS
HAZARDS & CONTROL GUIDANCE
Table 3-1: POTENTIAL VERTEBRATE
SPECIES RELATED HAZARDS
Preliminary Steps in HACCP

Identify the potential species and

process-related hazards using The FDAs:
FISH AND FISHERIES PRODUCTS
HAZARDS & CONTROL GUIDANCE
Table 3-2: POTENTIAL INVERTEBRATE
SPECIES RELATED HAZARDS
Preliminary Steps in HACCP

Identify the potential species and

process-related hazards using The FDAs:
FISH AND FISHERIES PRODUCTS
HAZARDS & CONTROL GUIDANCE
Table 3-3: POTENTIAL PROCESS RELATED
HAZARDS
Complete the Hazard Analysis

This involves: understanding the potential

hazard; determining if the potential hazard is
significant; and identifying the critical control
point(s). - the hardest part of solving a
problem is figuring out what the problem is
 A CCP is an operation (practice, procedure,
process, etc.) at which a measurable degree of
control can be exercised to achieve a quantifiable
reduction in a hazard or its stabilization, that leads
to an acceptable, safe food product on a quantitative
basis.
Generally factors that will fulfill this criterion are
heat, drying, chemical additives, temperature, and
time of storage and distribution.
Complete the HACCP Plan Form

These steps involve: setting the critical limits;

establishing monitoring procedures; establishing
corrective action procedures; establishing a
recordkeeping system; and establishing verification
procedures.
Just like SSOPs without evidence you did not do
what you said you would be doing so you are not in
compliance.
You (PIC) should then sign and date the first page
of the HACCP Plan Form showing that the company
has accepted it and will implement it.
 HACCP deals with the uniqueness of your situation,
while regulations deal with the general aspects.
The role of packaging within HACCP needs to be
expanded from its traditional role of only protection
to become a coordinated system of preparing goods
for transportation, distribution, storage, retailing, and
use of the goods. It contains, protects, preserves,
transports, informs and sells your product.
Food Code - 2005
The U. S. Food and Drug Administration (FDA) publishes the Food
Code, as a model that deals with the prevention of food illnesses that
will assist jurisdictions at all levels of government by providing them
with a scientifically sound technical and legal basis for regulating the
entire spectrum of the food industry involved in its production,
processing, manufacturing, distribution and storage along with retail
food stores and food services to consumers (restaurants, grocery
stores and institutions, such as, nursing homes).
Puerto Rican Health Departments General Regulation for
Environmental Health No. 6090 February, 4 2000, became effective 30
days after it was submitted derogating regulation No. 120 on Food
Hygiene, which means the FDAs Food Code is the law in Puerto Rico
3-3 PROTECTION FROM CONTAMINATION AFTER
RECEIVING

3-305 Preventing Contamination from the

Premises
3-306 Preventing Contamination by
Consumers
3-307 Preventing Contamination from
Other Sources
3-303.12 Storage or Display of Food in
Contact with Water or Ice
3-3 PROTECTION FROM CONTAMINATION
AFTER RECEIVING

3-301 Preventing Contamination by Employees

3-302 Preventing Food and Ingredient Contamination
3-303 Preventing Contamination from Ice Used as a Coolant
3-304 Preventing Contamination from Equipment, Utensils,
and Linens
3-201.14 FISH

(A) FISH received for the sale or service has to be

(1) Commercially and legally caught or harvested; or
(2) Approved for sale or service
(B) Molluscan shellfish that are recreationally
caught may not be received for sale or service
Control of parasites in fish in RTE form, raw, raw-marinated, partially
cooked, or marinated-partially cooked FISH shall be:

Frozen and stored at a temperature of -20 C (-4 F)

or below for a minimum of 168 hours (7 days) in a
freezer.
Frozen at -35 C (-31 F) or below until solid and
stored at -35 C (-31 F) or below for a minimum of 15
hours; or.
Frozen at -35 C (-31 F) or below until solid and
stored at -20 C (-4 F) or below for a minimum of 24
hours.
Control of parasites in fish in RTE form, raw, raw-marinated, partially
cooked, or marinated-partially cooked FISH shall be unless

MOLLUSCAN SHELLFISH;
Tuna of the species Thunnus alalunga, Thunnus albacares
(Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii
(Bluefin or Southern tuna), Thunnus obesus (Bigeye tuna),
or Thunnus thynnus (Bluefin or Northern tuna); or
Aquacultured fish, such as salmon, that are raised in open
water, are raised in net-pens, or in land-based operations
such as ponds or tanks, and fed formulated feed, such as
pellets, that contains no live parasites infective to the
aquacultured fish.
 Parasites (in the larval stage) consumed in uncooked, or
undercooked, unfrozen seafood can present a human health
hazard.
Among parasites, the nematodes or roundworms (Anisakis spp.,
Pseudoterranova spp., Eustrongylides spp. and Gnathostoma
spp.), cestodes or tapeworms (Diphyllobothrium spp.) and
trematodes or flukes (Chlonorchis sinensis, Opisthorchis spp.,
Heterophyes spp., Metagonimus spp., Nanophyetes salminicola
and Paragonimus spp.) are of most concern in seafood.
 If the fish are large tuna they may be RTE without
freezing. Why?
Because large tuna probably have a very low
parasitic load because of their wide ranging
migrations they may consume some prey that have
parasites but since they are not feeding in any
single area for a long period of time there is a low
likelihood that they will have a high parasitic load.
 Of the wild caught salmon in Seattle 100% were found to be
infected with roundworm larvae, while farm raised salmon did not
have roundworm. Which is why wild caught salmon were not on
the unless list but cultured salmon were.
On the other hand, aquacultured fish that are fed processing
waste and by-catch fish may have a parasite hazard, even when
wild caught fish of that species do not normally have a parasite
hazard. In Southeast Asia parasitic infections from freshwater
fish and shellfish are a greater problem than from saltwater fish.
3-201.15 MOLLUSCAN SHELLFISH

(A) Molluscan shellfish shall be obtained from

sources according to LAW and the requirements
specified in U.S. Dept. of Health & Human Services,
Public Health Service, F.D.A., National Shellfish
Sanitation Program (NSSP) for the control of
Molluscan Shellfish
(B) Molluscan shellfish received in interstate
commerce shall be from sources that are listed in
the Interstate Certified Shellfish Shippers List
MOLLUSCAN SHELLFISH that are recreationally
caught may not be received for sale or service.
3-202.17 Packaging & Identification

(A) Raw SHUCKED SHELLFISH shall be obtained

in nonreturnable packages which bear a legible
label that identifies the:
1) Name, address, and CERTIFICATION NUMBER
of the shuckerpacker or repacker of the
MOLLUSCAN SHELLFISH; and
2) The "sell by" date for packages with a capacity of
less than 1.89 L (one-half gallon) or the date
shucked for packages with a capacity of 1.89 L
(one-half gallon) or more.
3-202.18 Shellstock Identification

If there is an outbreak you have on hand the

exact information harvesting site, the
supplier, the dates, etc., to expedite the
epidemiological investigation and any
regulatory action.
3-202.19 Shellstock, Condition

Harvesters have the primary responsibility to classify

the supply and to ensure it is free of mud, debris,
dead and organisms with badly broken shells, but
this responsibility continues through the chain of
distribution.
Dirty, damaged or dead animals can contaminate
and degrade healthy, living shellstock supplies
resulting in illnesses.
3-203.11 Shellstock, Original Containers (A) MOLLUSCAN
SHELLFISH may not be removed from the container until they will be
prepared and served immediately for sale, unless

B) For display purposes as long as they are maintained under

proper conditions until sold.
C) Held in a display container from which individual servings
are dispensed upon a CONSUMER'S request
D) Repacked in CONSUMER self service containers where
allowed by LAW
3-203.11 Shellstock, Original Containers (A) MOLLUSCAN
SHELLFISH may not be removed from the container, unless (B), (C), or (D)
as long as

The labeling information for the shellfish on display as specified

under 3-202.17 is retained and correlated to the date when, or
dates during which, the shellfish are sold or served; and
The shellfish are protected from contamination.
For (D) one also puts the labeling information for the shellfish on
each CONSUMER self service container as specified under 3-
202.17 and 3-602.11(A) and (B)(1) - (5), and the labeling
information and dates specified under Subparagraph (D)(2) of this
section are maintained for 90 days
3-203.12 Shellstock, Maintaining Identification

SHELLSTOCK tags shall remain attached to the container in

which the SHELLSTOCK are received until the container is
empty, and tags or labels need to be saved for 90 calendar days
from the dates of harvest.
If SHELLSTOCK are removed from their tagged or labeled
container you need to have a system in place that has
documented evidence that no mixing of animals from different
containers took place. HOWEVER, commingling is allowed
(combining containers of shellstock) that were harvested in the
same growing area on the same harvest date by the same
certified shellfish shipper (Conference for Food Protection [CFP]
2004-I-018).
 Crustaceans are regulated by each state and since Puerto Rico
has adopted the Food Code completely as its own the delivery
temperature needs to be 41 oF or lower.
These cold temperatures result in a reduction in the population of
Vibrio
Vibrios are Molluscan pathogens of mollusks and can
substantially increase in the animal if the temperatures are not
controlled. The rule of maintaining shellstock alive at 41 oF or
below would appear sensible and is a CCP for these agencies.
The time you need to keep records
concerning shellfish 3-203.12
The requirement of 90 days is based on Hepatitis A
using the following considerations:
Shelf-life of the product 14 days
Incubation period 56 days
Medical diagnosis and Confirmation 5 days
Reporting 5 days
Epidemiological investigation 10 days
 I am available at the following email address
to answer any question and receive your
recommendations j_kubaryk@cima.uprm.edu