Michaela:
Please remember that when you ask for salt content, you may likely be
getting the results of an analysis based upon chloride, which has usually
been a more routine way of measuring "salt". If your primary interest is in
sodium content, you need to ask specifically for that component.
Paul
Paul G. Taylor
Evergreen Food Ingredients
2210 Black Lake Blvd. S.W.
Olympia, WA 98512-5604 U.S.A.
Phone: (360)754-1718; Fax: (360)705-1359
www.everfoodingr.com (under construction)
E-mail: pault@everfoodingr.com
----- Original Message -----
From: "Michaela Archer" <M_Archer@Seafish.co.uk>
To: <seafood@ucdavis.edu>
Cc: "Phil Prout" <P_Prout@Seafish.co.uk>
Sent: Friday, March 22, 2002 4:22 AM
Subject: salt content of fish
> Hello,
>
> I'm trying to find information on the salt (NaCl) content of the edible
> portions of the following 4 species. This would be in their raw state.
>
> * Cod (Gadus morhua)
> * Plaice (Pleuronectes platessa)
> * Mackerel (Scomber scombrus)
> * Nephrops (Nephrops norvegicus)
>
> Any information/references/links would be much appreciated.
> Many thanks,
>
> Michaela Archer
> Fish Technologist
> Sea Fish Industry Authority
> Seafish House
> St Andrews Dock
> Hull, UK
> HU3 4QE
>
> Tel + 44 (0)1482 327837
> Fax + 44 (0)1482 223310
>
>
> *******SEAFOOD WEEK*******
> 4 to 11 October 2002
> to register your interest contact us on
> seafoodweek@seafish.co.uk
>
>
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>
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