1.0Global Seafood Alliancehttps://www.globalseafood.orgKilling methods, post-slaughter quality, part 3 - Responsible Seafood Advocaterich600338<blockquote class="wp-embedded-content" data-secret="lwjDqajZmY"><a href="https://www.globalseafood.org/advocate/killing-methods-post-slaughter-quality-part-3/">Killing methods, post-slaughter quality, part 3</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.globalseafood.org/advocate/killing-methods-post-slaughter-quality-part-3/embed/#?secret=lwjDqajZmY" width="600" height="338" title="“Killing methods, post-slaughter quality, part 3” — Global Seafood Alliance" data-secret="lwjDqajZmY" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://www.globalseafood.org/wp-content/uploads/2013/11/FLICKpic1-1.jpg960557Slaughter methods can impact product quality. It is recommended that fish be fasted prior to slaughter to clean their digestive tracts. Instant killing minimizes the degradation of tissue quality. Immediate bleeding is more important than the bleeding method.