During the first year of the project the partners have developed defined, sensory vocabularies for evaluating the sensory properties of cod and salmon products. Further, scientists have been recruited and trained for performing the planned project tasks. Research of sensory evaluation of fish and consumer research in 4 countries (Iceland, Ireland, The Netherlands and Denmark) has started in the final part of the first reporting period. The key-actors in the chain from catch to consumer have been contacted and a detailed questionnaire already tested and an interview schedule made in same 4 countries. The results of the interviews will be used to reveal how sensory properties that determine eating quality are communicated between stages or decision-makers in this chain.
