Chris Leftwich (chris@fishhall.co.uk)
Fri, 21 Jan 2000 11:03:23 -0000
Dear Richard,
The problem is caused by a parasite.It is fairly common in most round fish. A particular one which causes a condition known as milky hake is caused by kudoa ( sometimes referred to as chloromyxm) thyrsites. The parasite gets into the flesh and once the flesh dies starts to cause a breakdown of the flesh, which starts off by making the flesh mushy, and eventually causing a complete breakdown of the flesh.
There is usually nothing apparent in the fish when initially caught, but the on-set of the mushy texture is quite rapid after death, usually within 24hours. Once the process starts there is nothing you can do to stop it.
There are 40 odd Kudoas species that affect a wide range of fish including herring, mackerel, blue whiting, hake, swordfish, bluefin tuna, yellowfin, salmonids. They have also been found in aquaculture species.
There is no known means of preevention. Rapid chilling, processing an dcooking after capture are suggested to reduce post mortem changes. Avoid cold smoking and freezing of any fish suspected to be infected.
I hope this sheds some light on this subject for you.
Regards
Chris Leftwich
Chief Inspector, Billingsgate market.
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