The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price. Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been...

A wide variety of off-flavour problems associated with crustaceans have in the past been termed "iodoform-like". Work carried out in this Labora­tory showed that the existing off-flavour problems were complex and that the term "iodoform" could only be applied to a proportion of off-flavoured...