AZTI-Tecnalia has just published "Freshness in fish: a visual guide for its sensorial evaluation", the aim of which is to facilitate the professionals in the fishing and associated industries with an evaluation of the freshness of fish according to the senses (particularly olfactory and visual).

The guide includes more than 20 QIM (Quality Index Method) and Torry tables for 17 different species - those most important in the Mediterranean and Atlantic fisheries trade (anchovy, tuna (bonito), sole, hake, turbot, etc.). Moreover, it includes pictures illustrating the changes that take place in each species throughout its useful life, thus facilitating the interpretation of the tables and the evaluation of the degree of freshness.

The publication has 69 pages that have high-resolution colour photographs and printed on special, water-resistant paper. Marketed at a price of 40 euros, it can be acquired online from AZTI-Tecnalia at (www.azti.es).

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