In a message dated 7/24/00 12:15:36 PM Eastern Daylight Time,
ken.hilderbrand@hmsc.orst.edu writes:
<< Subj: RE: Amount of Ice to Chill Fish - back to the basics!
Date: 7/24/00 12:15:36 PM Eastern Daylight Time
From: ken.hilderbrand@hmsc.orst.edu (Ken Hilderbrand)
To: abstrak@accesswave.ca, PDIONPDA@aol.com, seafood@ucdavis.edu
CC: Hector.Lupin@fao.org, jperalta@iloilo.net, SHRIMPKEM@aol.com,
tplabuza@tc.umn.edu
>>
Hi Ken,
Thought that you would take up on that "saltwater ice" note. Like "binary" or
two part flo ice - one part fresh water ice and one part saltwater. Simple.
Back to basics.
What I would like to see is a discussion regarding the various forms of "ice"
and containers used to keep "fresh" fish before landing. Also to maximize its
raw material value. Like the use of tubs in Uganda for Lake Victoria Perch
right from the time the fish are hauled in from the lake in the dugouts.
(Tubs are an affordable item). Or the use of tubs to keep H&G superchilled
whiting off New port, Oregon. Also, slaughtered salmon on Chiloe, Chile, to
maintain constant low holding temps after rapid chilling to -1. How about
gayi off Talcahuano, Chile, in tubs with ice and seawater. Not to mention the
use of "flo ice" to lower the holding temperature of large catches of hake in
any number of countries and continent especially South Africa where surface
water temps can get as high as 27C on the Eastern side. (try holding Capensis
all day at that temperature)
These are real situations and real applications. Kinda like back to basics.
Any comments???
Paul Dion
Paul Dion Associates, Inc.
Plymouth, MA
USA
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