Dear listers:
I own a group of shrimp and tilapia producers located
in Ecuador. One of my members is asking a couple of
questions to the group, specifically to Mr. Huskens.
Could you please answer his questions?
Thanks
Following you cand find original message:
Gabriel Durán <durangabriel@yahoo.com.mx> escribió: >
A: FarmavetID@yahoogroups.com
De: Gabriel Durán <durangabriel@yahoo.com.mx>
Fecha: Tue, 19 Feb 2002 10:41:09 -0600 (CST)
Asunto: Re: [FarmavetID] Re: CO gas treatment of
Tuna loins and Tilapia fillets
Responder a: FarmavetID@yahoogroups.com
Hello friends:
The subject is interesting to me, due to the smoking
fish procesing, in someplaces, is saw as an suitable
process to storage fish and seafood.
But Mr. Huskens, I do not understand what the use of
CO is not suitable to process fish (tilapia and tuna)?
Is it dangerous to eat this kind of fishes?
Are there alternatives to CO in the processing of
fishes?
Why reason this "sophisticated method" is considered
by fish factories?.
I hope you answer,
Gabriel
> Freek Huskens <freekan@indo.net.id> escribió: >
> > A: <evertliewes@hotmail.com>,
> <seafood@ucdavis.edu>
> > Asunto: Re: CO gas treatment of Tuna loins and
> > Tilapia fillets
> > Fecha: Tue, 19 Feb 2002 18:44:26 +0700
> > Responder a: freekan@indo.net.id
> >
> > > Evert:
> > >
> > > To my knowledge there are several methods of
> > > applying CO to Tilapia / Tilapia fillets:
> > >
> > > 1. on the live fish, bubbling in industrial CO
> in
> > > live fish holding tanks, killing the fish by
> > > asphyxation
> > > 2. on the fillets by packing several kilos of
> > fresh
> > > fillets in large poly bags and fill the bags up
> > with
> > > industrial CO and leave it for several hours.
> > > 3. inject the CO in previously vacuumized
> baggies,
> > > leave it for some time and suck out the excess
> CO
> > > again
> > >
> > > The latter method is the most sophisticated and
> > most
> > > controlled method, making CO residue detection
> in
> > > labs rather difficult.
> > >
> > > In my view: it is a bloody shame to adulterate
> > such
> > > an all natural product in such a bad manner as
> > this
> > > can damage the image of Tilapia as a wholesome
> > > seafood item if nothing is done to ban the use
> of
> > CO
> > > ( as has been already done in Japan, Korea,
> Canada
> > > etc. ) FDA and the EU are ( still ) very
> tolerant
> > in
> > > this respect ........... a matter of time ?
> > > Hopefully !
> > >
> > > Freek
> > > ----- Original Message -----
> > > From: Evert Liewes
> > > To: seafood@ucdavis.edu
> > > Sent: Tuesday, February 19, 2002 4:12 PM
> > > Subject: CO gas treatment of Tuna loins and
> > > Tilapia fillets
> > >
> > >
> > > In the seafood archives I found some emails
> > about
> > > earlier discussions on this subject of CO (march
> > > 1999, log 9902).
> > >
> > > It is right that in the EU it is not allowed
> to
> > > use CO as an additive to fish products. However
> at
> > > present there are considerable imports of so
> > called
> > > "cold smoked" tuna loins and tilapia fillets
> > (China
> > > - Taiwan) which are exposed to CO.
> > >
> > > The food authorities in The Netherlands did
> not
> > > agree to this treatment, but did not come into
> > > action as they were not sure of winning a case
> > > against the method of addding CO in a so called
> > > "cold smoking" process.
> > >
> > > Does anybody know how this the "smoked" tuna
> > loins
> > > and tilapia fillets are treated to get this nice
> > red
> > > colour and is it really a kind of smoking
> process?
> > >
> > > What is legal position the marketing of CO
> > treated
> > > fish products at present in other EU countries
> and
> > > in the USA?
> > >
> > > Does anyone use CO for the killing of fish and
> > is
> > > this allowed? Does this also leave fillets with
> a
> > > more red and lasting colour?
> > >
> > >
> > >
> > >
> > >
> > >
> >
> >
>
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