The guide, which can be purchased via the link above, provides advice on achieving best practice concerning the quality of fish purchased and its maintenance during processing, packaging and dispatch. In addition, it covers the requirements applicable to the processing of white fish, including filleting, smoking and freezing.
The guide sets out the means by which the white fish processor can comply with Regulation (EC) No. 852/2004 on the hygiene of foodstuffs, and Regulation (EC) No. 853/2004 laying down specific rules for food of animal origin.
FoodWorld 
The present data refer to filleting of white fish such as codfish and flatfish and oily fish such as herring and mackerel. The main processes are following: 1) pre-treatment (removal of ice, washing and eventually deheading, gutting and cutting of tails), 2) filleting at mechanical filleting machines, 3) eventually removal of skin, 4) trimming (removal of bones and defects, cutting into appropriate pieces), 5) packing, freezing and storage. Wastewater generated in Danish factories is usually treated in municipal wastewater treatment plants. Fish waste is usually converted into fish meal.