Juan,
You are almost right, through my years of experience answering consumer
questions you learn that some people think fish is supposed to smell and
taste like "fish". Sloppy retailers and restaurateurs continue to give fish
a bad name. I firmly believe we (the industry) owe it to say "Yep that store
had bad fish don't go there until they prove they have changed".
:-) Ralph
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Juan L. Silva
Sent: Monday, November 06, 2000 12:36 AM
To: ralph@seafoodweb.net
Cc: jperalta@iloilo.net; seafood@ucdavis.edu
Subject: Re: Good Morning America 11/2 fresh seafood report
Ralph and all,
Just two cents worth of my opinion. If you see the levels of APC (sometimes
not
the best indication of fish spoilage) for the ones that "did not pass", they
were at or near 7-8 logs. This says that these products were just spoiled
(maybe). Moreover, the consumer will not buy (or will return) spoiled fish
(or
won't him/her?). Give consumers some credit, if the newsperson can smell
it,
then fish buyers can certainly smell it!!!!!!
Juan L. Silva
Ralph Boragine wrote:
> Jose, Ken, David
>
> I think a continuing problems here is that both the National Fisheries
> Institute and the Food Marketing Institute should have answered the
question
> simply "some retailers are good, others are not - did you check the
> chicken?"
> Ralph
> Ralph Boragine
> Rhode Island Seafood Council
> 212 Main Street, Suite 3
> Wakefield, RI 02879 USA
> P: 401-783-4200
> F: 401-789-9727
>
> -----Original Message-----
> From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
> Behalf Of Dr. Jose P. Peralta
> Sent: Friday, November 03, 2000 8:55 PM
> To: seafood@ucdavis.edu
> Subject: Re: Good Morning America 11/2 fresh seafood report
>
> Dear folks,
>
> The news article failed to report, as in a scientific article; the
> methods and procedures used in the assessment of the fresh fish. Ergo,
> he could have collected all his samples, dump them in the ice box with
> ice, and waited until he collected his last samples, before giving it to
> the lab for analysis; which could take days. The results to the first
> samples are already bias in this regard. Well, as I have said, could
> have
>
> Is 10 million bacteria per gram or more the unacceptable quality
> limit for fish? Is this a US Standard?
>
> " .... The Food and Drug Administration oversees seafood quality at
> the wholesale level, where inspectors judge fish quality by the way it
> looks, feels and most of all, smells. For beef and poultry,
> the government requires microbiological testing, but there is no such
> requirement for fish."
>
> Is the statement correct that FDA does not require bug counts for fresh
> fish??
>
> Jose
> --
> -----------------------
> Jose P. Peralta, Ph. D.
> Professor/Food Engineer
> Inst. of Fish Processing Technology
> College of Fisheries, Univ of the Phil Visayas
> 5023 Miag-ao, Iloilo, Philippines
> Tel (63 33) 315 8289
> FX (63 33) 315 8289, 315 8353
> Cell (0917) 302 1282
> EMail jperalta@iloilo.net
> ------------------------
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