ScienceFish - Seafood Safety

Seafood Safety, Inspection, Quality Assurance, Control Records Monitoring and Verification 


Our mission as seafood Safety partners is to promote safe, sound, and proactive seafood practices that comply with governmental regulations and beyond. The Hazardaous Critical Control Ponits (HACCP)  the Sanitation Standard Operating Procedures (SSOP) concept are now the pillars of system approach for the seafood sindustry to identify and reduce or eliminata potential seafood safety hazards. In the US, both the Food and Drug Adminsitration and the United States Dept. of Agriculture (USDA) have implemted mandatory HACCP and SSOP programs for assuring and protecting the health of the public. 


Seafood safety programs (as all food safety programs) are meant to be preventive and systematic, step by step approaches to seafood safety and quality assurance  Seafood is a perishable food and the maintenance of the cold chain from harvest to end market is of critical importance to its overall quality and safety to the consumer. The discussion of seafood safrty and quality may be part complying to governmental regulations, but its importance as a critical element of the  seafood value-chain and of sales & marketing is often overlooked. 


 Consumer perception is important as seafood competes as protein food against other traditional protein foods such as beef, pork, and poulty in the market place.  As the demand for full tracebility is put forth more firmly by larger seafood retailers (supermarkets such as Costco, Walmart, Whole Foods, and many others), seafod producer and suppliers are realizing that now seafood safety and quality assurance  has become a process that begins at production and ends on the consumer's plate. Further more recent trend is certification and it seems to may become the norm for many medium and larger sized seafood production and disttribution companies.    

Whole Farmed Atlantic Gill Inspection. Skin exhibits the Iridescence desired in fresh Premium Atlantics.

Skin side of 2-5lb Trim C and D Atlantic Salmon fillets , bottom left fillet shows some excessive scale loss and bottom right fillet as well as the lowest fillets on the upper right picture appeared to have some algal growth on their skin.


Atlantic Salmon, Salmo salar, Skin on, Trim C,  pin-bone-off (PBO) fillets presented with a "Salmo-Fan" a La Roche Salmon Flesh Color Grading Scale, in the background as a reference grade the fillet's flesh color as to not be below Premium Salmon color mimimum of 14  on the traditional  La Roche scale (some use the newer 26 rating) for fillets to be rated as "Premium" farmed Atlantic Salmon.


Bending texture test for skin-off pin-bone-off (PBO) Trim C Atlantic Salmon fillets,La  Roche color scale comparison chart "SalmoFan" in the background as reference.


Skin-off Trim E/Loins Atlantic Salmon fillets exhibiting differences in shape and color of their blood lines, i.e. the dark muscles under the skin, howing  some oxidation in the upper fillet evident by some greenish coloration.  The blood line on the upper fiillet is also much wider compared to the lower fiillet.


Headed, gutted, tail-off (Bullets) Yellowfin tuna, Thunnus albacares,  flown-in from Caribbean origin at Miami fish warehouse before grading, re-icing and transport by trucks throughout the eastern and central US states.



Tilapia from CentraL America, gutted and scaled



Skin-off fillets of Lake Victory Perch. The species is also called the Nile Perch and it's scientific name is Lates nilotica, a close relative of Barramunid, L. calcifer, also called the Asia Seabass, an outstanding aquaculture candidate species.


Lake Victoria Perch, Lates nilotica, fresh loin cuts of good quality.



Headed and Gutted (H&G) Mahi-mahi from Caribbean.



Farmed-raisedTurbot, Scopthalmus maximus, from Chile - Gills and skin Inspection.


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Contact Info:[email protected]

Dr. Refik Orhun
Founder of



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