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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
"seafood" is extended to freshwater organisms
eaten by humans
Fish
Marine pelagic
Marine demersal
Diadromous
Freshwater
Molluscs
Bivalves
Gastropods
Cephalopods
Crustaceans
Shrimp
Crabs
Lobsters
Krill
Other aquatic
animals
Aquatic mammals
Aquatic reptiles
Echinoderms
Jellyfish
Aquatic plants
Seaweed
Microphytes
QUALITY CHANGES
Post-mortem changes
Pre rigor
In rigor
Post- Rigor mortis
LOCAL FISHERY PRODUCT
Shrimp paste
Fish sauce
Katsuobushi
THAILAND’S PROCESSED SEAFOOD
THE OVERVIEW
Asia-Pacific region, making it a strategically important location for fisheries
Asia accounts for
78% of all global output of seafood.
sizeable, skilled and
low-cost labor forces.
chilled and frozen seafood, canned seafood,
prepared and preserved seafood
THE CHILLED AND FROZEN SEAFOOD INDUSTRY
world’s five most important exporters were China, Norway, India, Vietnam and the U.S.A..
Thailand was in 16th place in this
ranking of exporters.
HOW IT’S MADE?
FROZEN SEAFOOD
Individually quick freezer (IQF)
Plate/contact freezer
HOW IT’S MADE?
CANNED FISH
Retort (sterilization process)
121 oC 15 psi
HOW IT’S MADE?
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.
It is 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%)