Andrew Strak (abstrak@accesswave.ca)
Thu, 27 Jan 2000 07:11:07 -0400
Marcie,
I think that you in general it is a pretty valid test. But it may not always
work with freshly quick frozen salmon, though. The cell rupture and loss of
water holding capacity of the flesh are also impacted by time in frozen
storage. Farmed Atlantic salmon, as most fatty species, freezes well and
there is very little freeze denaturation durning first days or even weeks
of storage. But after one month and on the difference between fresh and
previously frozen would become more obvious due to reasons that have been
discussed.
Andrew Strak
----- Original Message -----
From: Marcie Ver Ploeg <marcie@eznet.net>
To: <klyman@tiac.net>
Cc: <seafood@ucdavis.edu>
Sent: Wednesday, January 26, 2000 11:25 PM
Subject: Re: Determining if Cooked Salmon is Fresh or previously Frozen
Product
> 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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