The resources below are separated into a section for knowledge-based learning and a section for skills-based learning.
Knowledge-based learning
Intake of fish: Maximising the quality and storage life of fresh seafood products
Quality assessment: Shopping for fresh fish video
Quality assessment: Sensory assessment scoresheets for fish and shellfish – Torry & QIM
Torry assessment: An introduction to the Torry scoring scheme video
Quality Index Method (QIM) assessment: QIM video
Skills-based learning
Flatfish preparation: Skinning a fillet video
Flatfish preparation: Quarter filleting video
Flatfish preparation: Single fillet video
Flatfish preparation: Skinning on the bone video
Round fish body structure: Bony fish anatomy