Jeb,
I saw your query and it raised a question with me. Although I'm working primarily with shellfish now, I used to have a lot of involvement with handling fish on board vessels. What if the coho are on "hot" feed? I've seen net caught sockeye salmon (esp. from the early Barkley Sound fishery up here in B.C.) that went directly into champagne ice (CSW) and were landed within 12 hours and they were already showing autolysis (belly burn) to the extent they were only suitable for canning. I've always thought that the edge that troll fish had over most net caught salmon is that they were dressed early enough to prevent significant quality loss through autolysis.
Klaus Schallié
Aquaculture & Molluscan Shellfish Specialist
Canadian Food Inspection Agency
Burnaby, B. C.
Telephone (604) 666-4427 ext. 277
Facsimile (604) 666-4440
e-mail schalliek@inspection.gc.ca
>>> "Jeb Wyman" <jeb@pfmag.com> 03/18 /02/11:53 am >>>
Dear list:
I would be interested in knowing whether there is any validity to the claims of extended cold storage shelf life using the unusual process below and, if so, whether anyone can explain why it might work.
Troll-caught coho salmon are landed, bled, and put in 32-34 degree chill tank for about 24 hours. After removing head, guts, and tail, the fish are subjected to 30 inches of vacuum for about 1 minute. Although the fish may appear spotless, this process nonetheless extracts a significant amount of fluid from the fish. The fish are then carefully laid in a -50 degree "soaker freezer" (i.e., a freezer hold with -50 ambient temperature but without forced air circulation like a blast freezer, which allegely dessicates the product). They are glazed several times. After one or two months, the frozen carcasses are cut with a bandsaw into steaks, re-glazed twice, and double-wrapped in vacuum packaging. This process is supposed to greatly reduce oxidation. Apparently product as much as 36 month old is still palatable.
I am interested in learning whether vacuum extraction of fluids could remove lipids associated with rancification. Any science to support or de-bunk this process?
On a slightly different topic, I would like to know how food quality may or may not be compromised by directly cooking frozen product without a slacking-out period. Thawing food prior to cooking seems to be the norm. If there were no concerns that the food would cook unevenly or inadequately (i.e., a sanitation issue), does cooking frozen product otherwise damage the tissue and affect texture or taste?
Many thanks for any help you can lend me.
Jeb Wyman
Associate editor
Pacific Fishing/FIS
4209 21st Ave W
Seattle, WA 98199
206/216-0111 ext 215
FAX 206/216-0222
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