Madelon
It will obviously make the meat taste salty. The fish will probably be too
salty to be marketed as unprocessed fish after thawing, but could be used
for canning or smoking.
What do you mean by spray freezing? What is the concentration and
temperature of the brine? Are you sure the salmon is frozen to 0F at the
thermal centre in 2 hours? It seems a short time to me.
Peter Howgate
----- Original Message -----
From: Madelon Mottet <madelon@ptialaska.net>
To: <seafood@ucdavis.edu>
Sent: Monday, June 19, 2000 11:26 PM
Subject: Spray brine absorption
> When using a spray brine system to freeze gutted salmon, how does the salt
> absorption affect the meat?
>
> The temperature of the fish will be reduced to 0 F in less than 2 hours.
> The salinity is sufficient to keep the water from freezing.
>
> Madelon Mottet, Ph.D.
> Alaska-Southeast Bio-Research
> Sitka Sea Farm
> Japanese to English biological translating
> 704 Sawmill Creek Blvd., Sitka, Alaska 99835
> Office Tel./Fax 1 (907) 747- 0622
> Processing plant Tel. (907) 747-3862
> www.ptialaska.net/~madelon/
>
>
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