Mitieli Baleivanualala (mitibulabalavu@is.com.fj)
Fri, 21 Jan 2000 08:01:58 -0800
This mushy syndrome seems to be prevalent in tuna; moreso if the fish is oily. Such occurrences are causing real problems to our process. Perhaps the similar problem experienced in mackerel have the same cause as in the tuna mushy syndrome. Does anyone know the reason for it and if so how can it be controlled or prevented. I will appreciate any assistance on this. Thank you.
-----Original Message-----
From: Richard Chivers <richard@fishonline.co.uk>
To: seafood <seafood@ucdavis.edu>
Date: Thursday, January 20, 2000 10:08 AM
Subject: Mushy mackerel
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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