FRESH
STALE
PUTRID
Bright bloom
Dull
Dull - dry
APPEARANCE*
Devoid of odor or
Slight off-odor
Offensive odor
odor is
(fishy odor,
ODOR*
(ammonia)
characteristic of
trimethylamine)
species
Greatly sunken,
Opaque, dull,
broken down,
Bright, prominent,
sunken, red
EYES
devoid of definition
clear
bordered
or color
Reddish-gray,
Dark brown,
Red, free of odor
pale yellow,
GILLS
offensive odor
slight odor
Glisten, firmly
Dull, loose,
Dry, loose, come
SCALES
adherent
easily removed
off in hand
Devoid of color
Dry and very
or dark,
Clear, odorless, or
sticky, offensive
SURFACE SLIME
viscous, slight
creamy white
odor
odor
Soft, flabby,
Firm, elastic, tight
Withered, flabby,
finger
on bones, finger
finger impressions
FLESH*
impressions
impressions
remain
remain
do not remain
Bright red,
Dark brown,
Dirty brown,
BLOOD*
no odor
slight odor
offensive odor
* Applies to fillets and steaks.
Figure 3-1. Condition classification: characteristics of fresh, stale, and putrid fish.
n. Surveillance Inspection. Microbial spoilage may develop in conjunction with
other deteriorative or unacceptable conditions. If found during a surveillance inspection,
all conditions should be reported to the accountable officer.
o. Summary of Microbial Spoilage. A summary of the microbial conditions of
waterfood and spoilage organisms is found in figure 3-2.
MD0723
3-4