Stockfish
| Infobox on Stockfish | |
|---|---|
| Example of Stockfish |  |
| Facts | |
| Origin | see general page Fish |
| Stowage factor (in m3/t) | see general page Fish |
| Humidity / moisture | see general page Fish |
| Ventilation | see general page Fish |
| Risk factors | see general page Fish |
Stockfish
Contents
Description
For more information, see Fish.
Dries fish. Emits an unpleasant smell. and contains a lot of vermin. It is packed in bags and may start heating after
absorbing moisture. This leads to deterioration into a moist and brownish pulp. Do not stow in the same container as odor-sensitive cargoes and ensure cool stow. Never stow in a
ventilated /super vent container as smell / vermin can travel.
The usual packing of wirebound bales is often inadequate, and when transhipment takes place shortage and damage are likely.
Depreciation of loose portions from bales should not be admitted unless actual damage is proved. The usual means of marking is by tie-on label, which may become detached, with the result that one consignee may receive more valuable bales at the expense of another importer.
Should be kept dry and away from heat. Is liable to develop surface mould, and moisture or heat will cause the fish to deteriorate, becoming discoloured and flaccid. Stockfish is prone to infestation with Bacon Beetle (leather Beetle). May gain or lose weight, according to season. The absence of mould, but presence of internal decay, may indicate insufficient cleaning or drying.