Please enable JavaScript.
Coggle requires JavaScript to display documents.
FROM SEA TO TABLE - Coggle Diagram
FROM SEA TO TABLE
What’s seafood
any form of sea life regarded as food by humans
fish, shellfish, and roe
seaweeds and microalgae
extended to freshwater organisms eaten by humans
QUALITY CHANGES
Post-mortem changes
starts at the tail and harden
gradually along the body
Rigor remains for an hour to 3 days
AQUATIC PLANTS
high amounts of fiber
polysaccharides
alginate
agar
carrageenan
multicellular algae;
Red algae
Green algae
Brown algae
LOCAL FISHERY PRODUCT
Shrimp paste
fermented condiment
finely crushed shrimp or krill mixed with salt
Fish sauce
a traditional fish product of Thailand
marine and freshwater fish
3 types:
Authentic fish sauce (Total N > 9g/L)
Fish sauce from other kind of animal (Total N > 9g/L)
Blended fish sauce (Total N > 4g/L)
Thailand seafood industry
OVERVIEW
Asia-Pacific region, making it a strategically important Pacific region,
Asia accounts for
78% of all global output of seafood.
94% of the global supply of
farmed fish and seafood comes from the region.
sizeable, skilled and
low-cost labor forces.
chilled and frozen seafood, canned seafood,
prepared and preserved seafood
external demand that consumes 89
% of output.
FROZEN SEAFOOD
Individually quick freezer (IQF)
world’s five most important exporters were China, Norway, India, Vietnam and the U.S.A..
Plate/contact freezer
CANNED SEAFOOD, PREPARED &
PRESERVED SEAFOOD INDUSTRY
major exporters were China, Thailand, Vietnam,
Poland and Germany
Exports of products made from fish
Exports of products made from shrimp, cephalopods and other seafood
SURIMI
a paste made from fish or other
meat.
used to mimic the texture and color of
the meat of lobster, crab, and other shellfish.
Fish surimi
tasteless and must be flavored artificially.
Percentage of raw material used:
Threadfin bream (40%)
Lizard fish (20%)
Big eye (15%)
Goat fish (15%)
Others (10%)