Fish farms in Armenia have developed a diversified product base that includes value-added, ready-to-eat foods for export, as well as live and processed fish for domestic markets.
Superchilling is the refrigeration of fish in which the flesh temperature is reduced several degrees below the freezing point, forming ice in the outer few millimeters of the fish.
The most important quality issue for tilapia is the presence of off-flavors that derive from cyanobacteria and actinomycetes, which can be addressed by depuration.
ISO standards address documentation of operational and management activities required to fulfill customer expectations and requirements for food safety.
While freezing, salting, smoking and irradiation can minimize growth biogenic amine formation, special care from harvest through consumption can prevent scombrotoxin poisoning.
Farmed fish species often pose fewer food safety risk than wild-caught fish, but antibiotic residues used to treat disease outbreaks is a unique hazard.