From Cargo Handbook - the world's largest cargo transport guidelines website
Revision as of 13:38, 18 January 2021 by Robert (talk | contribs) (Description)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Infobox on Stockfish
Example of Stockfish
Origin see general page Fish
Stowage factor (in m3/t) see general page Fish
Humidity / moisture see general page Fish
Ventilation see general page Fish
Risk factors see general page Fish



For more information, see Codfish (Stockfish).

Dries fish. Emits an unpleasant smell. and contains a lot of vermin. It is packed in bags and may start heating after absorbing moisture. This leads to deterioration into a moist and brownish pulp. Do not stow in the same container as odor-sensitive cargoes and ensure cool stow. Never stow in a ventilated /super vent container as smell / vermin can travel.

The usual packing of wirebound bales is often inadequate, and when transhipment takes place shortage and damage are likely. Depreciation of loose portions from bales should not be admitted unless actual damage is proved. The usual means of marking is by tie-on label, which may become detached, with the result that one consignee may receive more valuable bales at the expense of another importer.

Should be kept dry and away from heat. Is liable to develop surface mould, and moisture or heat will cause the fish to deteriorate, becoming discoloured and flaccid. Stockfish is prone to infestation with Bacon Beetle (leather Beetle). May gain or lose weight, according to season. The absence of mould, but presence of internal decay, may indicate insufficient cleaning or drying.