Fully agree on this. Net weigth should never include glazing. The misunderstanding may be that some companies sell 100 kg frozen product including x % glazing. The net weight should then be 100 - x kg. Others sell products exluding the glazing. In Europe most French customers want offers excluding glazing. The latter price being higher.
My questions is what is the best method to determine the net (drained) weight of frozen glazed fish or shrimp. When I freeze 100 kg of fish with 10% glazing I end up with 110 kg. However following thawing this may only prove to be 95 - 98 kg. Due to water loss of the destructed tissue and/or due to weight loss during the freezing process. This gives raise to interesting discussions with cutomers who all use different methods of determing the net weight. Are there any tables to predict these differences in weight loss?
Evert Liewes
Pampuszigt 20
1111 TH DIEMEN
The Netherlands
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----- Original Message -----
From: BOBFISH@aol.com
To: seafood@ucdavis.edu
Sent: Friday, April 05, 2002 9:14 PM
Subject: reply to inquiry from our Florida Department of AGriculture
Subj: Re: Net weight in frozen block glazed products
Date: 4/4/2002 11:23:11 AM Eastern Standard Time
From: robertm@doacs.state.fl.us (Martha R Roberts)
To: BOBFISH@aol.com
Bob,
Heck no water isn't included in the net wet unless you are selling water. Who is this asking? A product must have an accurate statement of net contents in terms of weight or fluid ounces. If the product is Shrimp, Net Wt 8 oz, then you must have 8 ounces of shrimp in the package. This does not prohibit adding an ice glaze if one is desired to maintain freshness on long term storage. You still have to have the declared weight of product and the ice does not count as shrimp. We regrettably have had several companies who have made that contention on whom we have taken regulatory action.
Have a great morning.
Martha
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