About fishy oddors!
Fresh fish doesn't smell to fish (the normal idea of the fish oddor).
Reduction of TMA-O to TMA is the main factor of fishy smell, and this
happens as the deterioration process develop. So the use of very fresh fish
is the main reason of a lack of umpleasent "fishy" oddors in the japanese
markets as it was established by Ruello and others . Good handling
practices and cleaning make the rest.
Carlos Alegre
----- Original Message -----
From: "Nick Ruello" <nick@ruello.com>
To: <seafood@ucdavis.edu>
Sent: Tuesday, April 09, 2002 7:42 PM
Subject: RE Tsukiji paradox
> I have visited Tsukiji many times over the past 24 years and visited Kyoto
> and many other Japanese markets in this period. Even in Kagoshima in the
> warm end of Japan the lack of unpleasant fish smell is a pleasant
surprise.
>
> The key points I have noted are:
> Very fresh clean fish is the norm in Japanese markets. Trawl fish is older
> but kept well iced and clean by most operators.
> Most product is in styrene cases and therefore little or no drip/splash
over
> the floors.
> Almost all product is sold same day, there is little carry over of
product.
> Therefore there is little dirt and bacteria spilling onto floor for
further
> growth.
> Hence the cleaning task is not as difficult as it is in other places where
> "older" fish is more common, dirt and bacteria is falling on floor and
> cleaning is not so thorough.
>
> Nick Ruello
>
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