Yellowtail Flounder mince

From: Strickland, Jim (JStrickland@fpil.com)
Date: Tue Aug 28 2001 - 11:25:11 PDT

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Hi All,

I'm in the process of evaluating minced Yellowtail flounder flesh recovered
from frames processed through a traditional Baader (I believe a 694 or 697)
machine. I'm finding that the flesh is slightly red in color and a little
'fishy' in flavor. Besides washing, is there another way of whitening the
color and reducing the fishy flavor?....are there additives I can use in
conjunction with washing? Appreciate your thoughts...

Jim

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