“…Antioxidants are added to fish to delay the onset of oxidation or to slow down the rate of oxidation of the product. Natural antioxidants contained in tea, wines, beer, rosemary, oregano, spices, herbs, clove, blueberries, mustard and others have been shown to be effective in neutralising free radicals and subsequently delaying the deterioration of fish quality (Alonso García, Cancho Grande, & Simal Gándara, 2004;Beddows, Jagait, & Kelly, 2000;Bhale, Xu, Prinyawiwatkul, King, & Godber, 2007;García-Falcón, Pérez-Lamela, Martínez-Carballo, & Simal-Gándara, 2007;Pereira de Abreu, Paseiro, Maroto, & Cruz, 2010). Food packaging is traditionally used to enable marketing of products and to provide passive protection against environmental agents that affect the shelf life of the products.…”