meat and fish waste comprised tonnes in the uk in , of which over half ( tonnes) was avoidable costing £ billion . possibly avoidable waste made up a small part ofmeat and fish waste, approximately one-tenth of the total. approximately half of the total meat and fish waste was poultry ( tonnes). of...
fresh: fish fillets and steaks should have firm, elastic flesh and a fresh-cut, moist appearance, with no browning around the edges. fillets separate if they are left too long in the case. the flesh should be almost translucent – as if you can almost see through it. there should be little evidence of...
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