Marcie Ver Ploeg (marcie@eznet.net)
Wed, 26 Jan 2000 22:25:57 -0500
Kevinn:
Don't know if this answer is based on "good science" or not. In Seafood Cooking for Dummies [1999, IDGBooks, page 82], we included this "Fish Masters" tip (from Captain Jack Donlan, who's been selling fish (retail and wholesale) in Grand Blanc, Michigan, for fifty years): "Try to gently fold a fillet in half, end-to-end, with skin side out (or what would have been the skin side if it's skinless). A previously frozen fillet will ooze moisture from the midpoint. A fresh one won't drip, because its cell walls haven't been ruptured by freezing and thawing."
I ran the "test" several times (works best on thinner fillets) and found it generally valid.
Marcie Ver Ploeg
co-author Seafood Cooking for Dummies
VP Communications (stands for Ver Ploeg, not Vice President!)
Pittsford NY
*********** REPLY SEPARATOR ***********
On 1/26/00 at 3:39 PM kevin lyman wrote:
>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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