Richard Chivers (richard@fishonline.co.uk)
Thu, 20 Jan 2000 17:42:04 -0000
Does anyone know what causes a mackerel to become mushy whilst not being badly spoiled in the conventional sense.
The flesh of the product in the round can almost be squeezed out of its skin like toothpaste.
I have only come across it once, many years ago and I think it was attributed it to protozoa. Can anyone enlighten me?
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