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| Soudan, F; Daknoff, A. |
| In France, some species of fish like mackerels and herrings are traditionally preserved in a white wine sauce. Sardines are often preserved in the way. These preparations have been left to each individual's culinary taste for a long time but have now been regulated since 1947 in order to guaranty consumers the good quality of each type of fish preserve. Norms define the marinade sauce as "made of a vinegar flavoured sauce; the vinegar used can be either wine or alcohol vinegar. The minimum proportion of vinegar is 20 % at 8° acetimetric." (Decision 31, article 9). |
| Tipo: Text |
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| Ano: 1952 |
URL: http://archimer.ifremer.fr/doc/1952/publication-6708.pdf |
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| Roger, Ed.; Soudan, F. |
| The processing of tropical fishes would enable French preserve makers to have their factories running at times when they are not supplied by the metropolitan fishery. As a consequence, we thought it useful to describe the preservation trials conducted on several species of tuna and other species, fished from August to November 1950, off the Mauritanian coast for most of them, and frozen on board "La Louise". |
| Tipo: Text |
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| Ano: 1952 |
URL: http://archimer.ifremer.fr/doc/1952/publication-6704.pdf |
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| Soudan, F. |
| The issue of the presentation of fresh fish to the consumer is far from being solved despite the numerous works which tackled this question. Too often, fishes sold away from the coast are not appetizing and numerous fish lovers prefer not to eat them, in the absence of very fresh fish. Indeed, many difficulties occur when it comes to shipping the dozens of thousands of tonnes of fish caught every year by industrial fishing boats to places located hundreds of kilometres away from the ocean. |
| Tipo: Text |
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| Ano: 1952 |
URL: http://archimer.ifremer.fr/doc/1952/publication-6711.pdf |
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