Dear Peter:
Your points:
1. Agree. The fish surface is going to thaw out completely, and the other
deeper muscle portion at the necessary thawing point to permit the knife
penetration during filleting. Then you should make the fillets patterns as
fast as you can and you should freeze inmediatelly in the multiplate
freezer. The complete thaw out of the whole round or headed&gutted fish
surely īll decreases your yields (of the industrial processing point of
view).
2. Agree. I was reporting my direct experience at a former fish industry
processing plant (ILPE) located in my country later in the 70īs.
Nevertheless, the final fillets product quality could be lower if you
process (as your raw material) whole round or H&G fish (same species),
frozen in land factories.
3. I have not direct experience about seafrozen fillets thawing, but I
have appreciatted a couple of pilot runs of seafrozen fillets blocks
di-electrical thawing method during a visit to an industrial fishery plant
in Germany during the 80īs. This worked very well.
Regards,
Enrique Bertullo
www.pes.fvet.edu.uy
----- Original Message -----
From: Howgate <phowgate@rsc.co.uk>
To: <ebertullo@redfacil.com.uy>
Cc: <seafood@ucdavis.edu>
Sent: Wednesday, July 11, 2001 7:06 PM
Subject: Re: air thawing of frozen seafoods
> 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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