The heat treated fish or shellfish may be ready-to-eat either hot or cold, it may require reheating or further cooking before eating, or it may be subject to further cooking as an ingredient in a composite product such as fish-in-sauce with vegetables, or fish pie. The degree of heat treatment received affects the microbiological status and stability of the product. Blanching or scalding are not intended to cook the fish but to aid removal of the skin or shell.