Zac Schwarzbach (ZSchwarzbach@Frionor.com)
Wed, 26 Jan 2000 15:31:23 -0500
I've noticed that the flake is much more pronounced on fresh salmon. I
would go out and buy some of salmon you KNOW is fresh, and salmon you KNOW
is frozen. The difference in the cooked product is quite obvious.
Hope this helps,
Zac Schwarzbach
> -----Original Message-----
> From: kevin lyman [SMTP:klyman@tiac.net]
> Sent: Wednesday, January 26, 2000 6:40 PM
> To: seafood@ucdavis.edu
> Subject: Determining if Cooked Salmon is Fresh or previously Frozen
> Product
>
> We had an issue at our company the other day where a customer claimed that
> we had
> tried to sell previously frozen salmon as fresh. Does any one have any
> tips on how to tell whether the product after cooking was fresh or
> previously frozen? I consider color and moisture to be possible
> indicators, with previously frozen being lighter in color and drier. Any
> help will be appreciated.
>
> Thank you
> Kevinn Lyman
> John Nagle Co.
> Boston, Ma.
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