Very nice links, Yorkshire.
I never knew any of the famous Torry Advisory Notes” were available on line. Although getting old ( I noticed the 1971 link no mention of HACCP) they contain a wealth of knowledge of the fish industry. 83 items apparently freely dwl at –
http://www.fao.org/d...e...&sortorder=
The Americans and Canadians are also particularly generous at putting prescriptive seafood QC documents on line, for a quick idea of a standard mix, I extracted this -
4.8 Inspection Requirements
4.8.1 Testing Requirements
4.8.1.1 Standard Tests
Fish products are subject to the following tests to determine compliance with Canadian requirements:
a) Labelling evaluation - examination of the label, packaging and code markings.
b) Net Content evaluation - examination of the product weight to evaluate conformity to all weight declarations (e.g., net and/or drained weight, including fluid measure where applicable).
c) Sensory evaluation - product examination to evaluate sensory and physical compliance to quality standards for taint (rancid or abnormal), decomposition, foreign matter, undesirable parts and parasites, and to evaluate conformity to all other content declarations such as style, count, composition, etc.
4.8.1.2 Specialised Tests
Imports of fish products are subject to specialised testing to determine compliance with Canadian requirements regarding bacteriological and/or chemical hazards and fraudulent practices. Table 3 of Appendix A identifies the bacteriological and/or chemical hazards associated with a product type. Specialised testing includes the following tests:
a) Bacteriological testing - product testing for pathogenic organisms such as E. coli, Listeria monocytogenes, Salmonella sp., and Staphylococcus aureus in fish products.
b) Chemical analyses - product testing for chemical contaminants such as toxic elements, pesticides, industrial chemicals and drug residues in fish products.
c) Composition analyses - product testing regarding ingredients and additives.
d) Natural Toxin analyses - product testing regarding natural toxins such as histamine, paralytic shellfish poison, domoic acid and other biotoxins such as ciguatoxin, okadaic acid and tetramine.
e) Safety Parameter testing - analyses to determine that fish packed in containers sealed to exclude air and which do not depend solely on heat sterilization, freezing or refrigeration for safety have adequate pH and/or water activity and/or water phase salt to ensure product safety.
f) Container integrity evaluation - examination of the hermetically sealed containers to determine their integrity.
g) Other - Specialised testing done as part of an investigation or special project. For example, swollen cans may undergo testing for sterility, and monitoring of products from countries where commercially harvested fish may be exposed to additional chemical or microbiological contamination which are not normally subject to testing.
The link is –
http://www.inspectio...chap3su1e.shtml
More detail on the sensory is at –
http://www.inspectio...chap3su3e.shtml
(I have noted that these Canadian URL’s have a habit of changing quite often although the material is still there – to avoid hotlinking ?!) 
Rgds / Charles.C
