Appearance
Skin color, surface brightness, eye clarity/shape, gill color, flesh transparency/firmness.
26 protocols · One standard
Sensory Quality System™
Seafood
Preserved, smoked and cured seafood — freshness, texture and clean marine character.
Seafood Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure seafood excellence?
To identify the excellence of seafood using sensory analysis, structured panel assessments focus on appearance, odor/aroma, texture, flavor, and spoilage indicators, applying internationally recognized protocols.
Some of the sensory attributes evaluated
Odor / Aroma
Fresh (sea breeze), neutral, fishy, ammonia, putrid, rancid, or species-typical notes.
Taste
Clean, mild, sweet, species character, bitterness, saltiness, metallic, sour, spoiled/off-flavors.
Texture
Firmness, stickiness, elasticity, chewiness, grain separation, moistness; critical for palatability and consumer acceptability.
Implementation
Panels typically consist of at least 4–6 trained tasters.
Samples are served blind at controlled temperature.
Scores are recorded independently on the 100-point sensory sheet before panel calibration.
These methods and criteria allow for a comprehensive sensory identification and grading of seafood excellence, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Submit your seafood for the annual Excellent Taste Awards
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