( Based on quality control according to the QIM method )
As from July 1st, 2002, the QIM scores are indicated on the auction clock as a standard for freshness of the fish, in addition to the EU classification ( E, A, B and C ).
‘ QIM ‘ is the abbreviation of quality-index-method.
These scores are based on a detailed sensory evalutation of the main characteristics of stripped fish, namely eyes - skin - gill texture - incision - blood and slime.
THE LOWER THE SCORE, THE FRESHER THE FISH.
For the time being, this score will be indicated for the species:
SOLE - TURBOT - COD - PLAICE - BRILL - LEMON SOLE - HADDOCK - WHITING - RED GURNARD - SEABASS
NORWAY LOBSTER - RED MULLET - SHRIMP - THORNBACK RAY - DOGFISH - GREAT SCALLOP -
DAB
|
|
E-Class |
A-Class |
B-Class |
|
Dover Sole |
0 - 5 |
6 - 19 |
20 + |
|
Turbot |
0 - 5 |
6 - 19 |
20 - 26 |
|
Cod |
0 - 4 |
5 - 13 |
14 - 16 |
|
Plaice |
0 - 5 |
6 - 16 |
17 - 21 |
| Brill | 0 - 5 | 6 - 16 | 17 - 21 |
| Lemon Sole | 0 - 5 | 6 - 18 | 19 - 24 |
| Haddock | 0 - 5 | 6 - 15 | 16 - 21 |
| Whiting | 0 - 5 | 6 - 16 | 17 - 21 |
| Red gurnard | 0 - 5 | 6 - 14 | 15 - 19 |
| Seabass | 0 - 5 | 6 - 13 | 14 - 17 |
| Norway lobster | 0 - 4 | 5 - 8 | 9 - 11 |
| Red mullet | 0 - 5 | 6 - -15 | 16 - 19 |
| Shrimp | 0 - 2 | 3 - 5 | 7 |
| Thornback ray | 0 - 4 | 5 - 10 | 11 - 13 |
| Dogfish | 0 - 4 | 5 - 11 | 12 - 14 |
| Great scallop | 0 - 2 | 3 - 4 | 5 - 6 |
| Dab | 0 - 5 | 6 - 14 | 15 - 20 |
The auction clock indicates the following data:
E.g. : Turbot 4
We must of emphasise, however, that the QIM score is given solely by way of information.
