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For Distell's Fish Freshness Meter (Torrymeter), the minimum fish body size (not including the head or tail) is 2 inches (50 mm).

For fish thickness, the body (torso) is 0.4 inch (10 mm) to measure the fish freshness accurately.

Distell's Fish Freshness Meter (Torrymeter) has an accuracy of +/- 1 day on an un-irradiated, unfrozen or thawed fish. Many factors go into the accuracy such as fish species and how the fish is handled, but more or less +/- 1 day.

You can determine if the fish has been previously frozen right away.

The Torrymeter was developed to measure freshness of fish, whole fish and fillet fish such as: Cod, Whiting, Herring, Mackerel, Tilapia and others. The Torrymeter can measure freshness of most fish species caught and processed around the world.

The Torrymeters are also used to:
- estimate the freshness and quality of fish
- grade fish according to European & International Standards (E-A-B)
- determine if a fish has been frozen or irradiated
- estimate shelf life in fish markets and stores
- check the age of fish during fishing and angling competitions

The Torrymeter emits a low frequency 2 KHz signal from one sensor and calculates the difference by the receiving sensor. The results is processed and provides the Freshness Scale which is developed by Distell's experience and knowledge.

Yes it can. The Torrymeter is non-destructive measurement device and tool so it does no damage to the fish. You can measure the fish many times as needed without affecting the quality of the fish. After measurement, you can sell it or cook to eat safely.

Yes it can. The Torrymeter can be used to measure on live fish as long as you're able hold the fish steady for then sensors to take measurements. Since the Torrymeter is a non-invasive and non-destructive device, it's harmless to use on live fish.

It's a great way to monitor the fish health and growth as it responds to certain diets and environmental conditions.

No it can not. The Fish Freshness Meter (Torrymeter) can not measure fish freshness while the fish is still frozen. The fish must to properly defrosted or thawed.

When you're comparing Distell's Fish Freshness Meter (Torrymeter) with a laboratory analysis, make sure to follow proper preparation procedure. Otherwise, you may get a different result from the laboratory and will cause confusion.

Preparation instructions are clearly described in Distell's Fish Freshness Meter (Torrymeter) Handbook, however, here are some guidelines:

- Place the sensor head fully in contact with the sample (fish) being tested carefully to exclude any air cavities.
- Press and hold the ‘READ’ button until the reading has been taken and is displayed on the LCD screen.
- Measure in the same location each time to be consistent.
- It's normal for Distell's Fish Freshness Meter (Torrymeter) to give different value results at different measurement locations on the same fish.

Different parts of the fish will spoil at different rates due to the bacteria levels, fat content, muscle structure and cell disruption within the fish.

You're free to conduct normal laboratory test anytime, however Distell's Fish Freshness Meter (Torrymeter) is designed to measure as many times needed to test the fish. Occasional laboratory tests can be conducted to confirm the results of Distell's Fish Freshness Meter (Torrymeter) readings. If you find any discrepancies, please contact us to have the meter calibrated.

Distell's Fish Freshness Meter (Torrymeter) can not measure the following:
- Fish that is frozen, it must be thawed or defrosted
- Irradiated
- Cooked
- Stored in salt water
- Fish with thick-skin
- Fish skin has dried out

Within the overall measurement limits of 0C to 10°C (32F to 50F) and provided that the fsh or fish fillet being measured with Distell's Fish Freshness Meter (Torrymeter) contains no ice crystals, temperature should have no significant effect.

Where the fish or fish fillets have been previously frozen or contain ice crystals, Distell's Fish Freshness Meter (Torrymeter) will display a low value result (normally between 1 and 4). This is because freezing the fish disrupts its cell structure which affects the capacitance and conductivity within the flesh, similarly to the cellular breakdown caused by bacteriological activity. This low value displayed by the Torrymeter infers that the change in conductivity is spoilage.

If the fish has been previously frozen, it may look fresh, high quality, not spoiled or smelly. However, using Distell's Fish Freshness Meter (Torrymter) will quickly check if the fish has been previously frozen. As a fish buyer, this is important as the shelf life of previously frozen fish is significantly lower than that of the fressh fish or fish that have been stored properly at or slightly above 0° C since being caught.

We've found that fish and fish fillets down to –2°C (28F) normally do not contain ice crystals and can be measured as normal. We've also found that fish or fish fillets stored at or above 10°C (50F) can suffer moisture loss and create a variance from the natural fish state.

For consistent accurate results, operator should make sure that fish or fish fillets are measured at the same ambient temperature on a daily basis within a temperature range of 0 – 10°C (32F to 50F).