Guidance on Preparation of an Organoleptic Chart

The Fish Freshness Meter “Torrymeter” is used around the world as an objective method of measurement of freshness of fish caught, processed and sold.

The Torrymeter allows an objective method of assessing the relative freshness of the fish simply and easily.Also, the meter is exceptionally useful for identifying fish that have been previously frozen by displaying a value of “4 or less” – even although the fish looks very fresh and wholesome.

Some basic advice:

Step 1
Before using the Freshness meter on a fish species, ensure that you have a Freshness Chart / Organoleptic Chart for the fish species that you intend to measure.  If the fish species is not already specified in the Handbook, then you need to prepare a new chart.

Step 2
To prepare a chart please adopt the following procedure.
This is quite easily done using the Torrymeter to measure one or two fish over a period of 1- 2 weeks.•  Procure 1 or 2 fish from the local market or, better still, fish freshly caught at sea.•  Immediately store the fish in ice, and maintain at or just above 0oC. Do not allow the fish to become frozen…as this destroys the cellular structure. The meter will display a value of “4 or less”, where fish have been allowed to freeze.•  Measure the fish as recommended in the Handbook, ensuring that you measure consistently at the sameposition on the fish each time.•  Measure the fish twice per day … in the morning and in the evening…and keep a note of the readings.•  Continue the process until the fish is spoiled.

Step 3
Using this information prepare your Freshness Chart and, if possible, have your new Freshness Chart checked by an experienced fisherman or fish expert who can help validate your results.

When finished, your Freshness Chart should resemble the organoleptic chart at end of this guide.