Exclusive: soon a standard for breaded fish squares
AFNOR is working with the fishing industry on the size of blocks of breaded fish. Sharpen your frying pans and join the standardization committee!
Much has been said about the excess of all kinds of regulatory standards, such as those in Europe concerning the ideal size of zucchinis to be marketed. At AFNOR, standards are created by and for professionals in a given sector, and are voluntary.
This April1, 2021, AFNOR Normalisation is launching work with the fishing industry on the theme of breaded fish: to facilitate the work of professionals and reduce the environmental impact of processing activities, fish will be caught directly breaded. But what would be the ideal dimensions of the blocks of fish caught in this way? Length, width, thickness, even color and texture: it’s up to you to take the bait and offer your suggestions, to establish guidelines that professionals are free to follow… or not.
Sauce basins
This work will also be of interest to professional cookware designers: why not imagine blocks with rounded corners, to better match the shape of the frying pan? Fish-farming professionals are also invited to the table: setting up a tank filled with tartar or béarnaise sauce alongside the rearing tanks could make the job easier, as the breaded rectangles of fish could be plunged directly into it before the packaging and freezing stage.
Interested? Contact us to take part here
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