Many thanks Ed.
One particular problem I have encountered is the processing of cuttle for the Japanese market. The local processors have this specification: Fish to be held live until landed and gutted, outer coloured skin to be removed, then the tough skin that adheres to the mantle. Product frozen etc. All this to be done within 6 hours of landing.
It is the removal of the second skin that is the stumbling block. Apparently, processors have tried physical removal but it is difficult and time consuming and have considered enzyme action but that is also time consuming and would probably lead to unacceptable organoleptic changes.
This is a market I know little about, any ideas?
Richard Chivers
Fisheries Consultant
Seafood Audit International
44 (0) 1823 666666
www.fishonline.co.uk
----- Original Message -----
From: Ed Townsend
To: richard@fishonline.co.uk
Sent: Monday, December 04, 2000 7:08 PM
Subject: Re: Fisheries, Kerala State, SW India
You may have the information you need now but I am trying to contact a friend in India that may be able to help.I have worked in the Maldives as Production Manager at their tuna processing operation and worked with Edward Samuel who was there on loan from the Indian Dept. of Fisheries. When I contact him , I will send your request to him.
Ed TownsendAt 04:41 PM 11/19/00 -0000, you wrote:
>>>>
Dear Listers,
Does anyone have information or sources on:
* The types and conditions of fisheries (marine and farmed) in SW India Kerala State. I need information on over fishing, healthy stocks and any problems posed by prawn and similar farms in the area.
*
* What methods are used to purifying water used in processing e.g. chlorination, heat treatment.
*
Thank you in anticipation.
Richard Chivers
Fisheries Consultant
Seafood Audit International
44 (0) 1823 666666
www.fishonline.co.uk
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