Richard Chivers (richard@fishonline.co.uk)
Thu, 27 Jan 2000 23:27:45 -0000
I don't think that you will have any success with this. Once it has been cooked the product's nature has changed so much that the few indicators you might find in the raw product will have disappeared. As you say, textural changes such as toughening may help but at the end of the day you have to prove it in court, as it were, and I doubt you would be able to do that.
I believe there is a freshness meter on the market, a type of updated Torry meter, that gives a good indication if raw fish has been previously frozen but I have not had sight of one myself. I may be able to find a reference, unless someone else on the list knows where to get one.
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