ABSTRACT
Quality has been commonly thought of as degree of excellence. Quality is broadly grouped as intrinsic and extrinsic, based on the origin of the quality factors. Aquatic food quality means all that attributes which consciously or unconsciously the aquatic food consumer or buyer considers should be present. The decisions about what constitutes quality rest ultimately with the aquatic food consumers. Extra costs must be balanced against the long-term benefits of continued customers’ loyalty and of increased sales. Quality is broadly grouped as intrinsic and extrinsic, based on the origin of the quality factors. Several factors affect the intrinsic quality. They are species, size, sex, condition and composition, parasites and other organisms, naturally toxic fish, contamination with pollutants and occasional peculiarities. Incidence of parasites in fish is a quality factor. In the aquatic food industry, it is sometimes impossible to draw a clear distinction between raw material and products.
