Dear Enrique
> Nevertheless, I recommend to thaw the fish not complete due the
tissues liquid losses that surely decreases your processing yield.>
Why? The fish is going to thaw out completely at some point.You might be
able to process partly frozen fish, but the product will thaw out later so
any liquid losses you refer to will occur at some stage.
> I have recommended this thawing method for whole round seafrozen
fish only, to prepare, i.g. skinless fillets.>
Blocks of whole/gutted fish frozen at sea or on land, and blocks of fillets,
can be successfully thawed by air blast thawing. The process is very
versatile.
Peter Howgate
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