Angela,
You are right, I hope I didn't imply otherwise. When asked we have always
said fish smells like a fresh ocean breeze if it doesn't its not fresh. I
know semantics is semantics but until we stopped defending the bad guys we
can change the consumer the fishy is something else than "fish to me"
Ralph
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Angela Correa
Sent: Monday, November 06, 2000 2:26 PM
Cc: seafood@ucdavis.edu
Subject: Re: Good Morning America 11/2 fresh seafood report
This is semantics, I know -- but unless our industry can stop using the word
"fishy" to connote a spoiled smell, how can we expect consumers not to
associate fish with fishiness? Is there another descriptive that could be
adopted?
--Angela Correa
> From: Ralph Boragine <ralph@seafoodweb.net>
> Reply-To: ralph@seafoodweb.net
> Date: Mon, 06 Nov 2000 14:05:17 -0500
> To: jls@ra.msstate.edu
> Cc: jperalta@iloilo.net, seafood@ucdavis.edu
> Subject: RE: Good Morning America 11/2 fresh seafood report
>
> 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
>> ------------------------
>
This archive was generated by hypermail 2b29 : Mon Nov 06 2000 - 11:55:09 PST