pithing the hind brain and spinal cordRichard, with Albacore tuna troll
caught in the Eastern Pacific, quality will be better if the fish is
"spiked" (destroying the brain with an ice pick of similar sharp object).
The keeps the fish from continuing to produce heat from respiration. I think
it is common practice with the other large tuna.
See http://www.afrf.org/handling/bleed.HTM for details.
Ken Hilderbrand
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Richard Lord
Sent: Wednesday, April 10, 2002 12:46 AM
To: seafood@ucdavis.edu
Subject: pithing the hind brain and spinal cord
When fish are slaughtered at Tsukiji Fish Market in Tokyo their spinal
cord is severed by a deep cut through the back of the head and then a wire
is inserted down the spinal column to destroy it.
The fish quivers, trembles and flexes for sometime afterwards.
I have only seen this fish killing procedure in Japan. I have been
familiar with this technique for many years but I cannot remember its
purpose and I have no references available here in Guernsey. Would someone
on this list please tell me how it benefits shelf-life? From memory I think
that the swift killing of fish would presumably preserve glycogen in the
muscle. This glycogen would be available for rigor mortis, which would be
extended because of the available energy supply.
The timing of fish death is important. Many live fish market fish are
slaughtered before sale and I believe this is so the fish texture is just
right at the time of consumption. (My understanding is that if a fish is in
rigor during consumption the muscle would be too tough.)
Would someone please enlighten my vague memory and provide a reference on
the benefit of pithing fish if possible? Thank you very much.
Yours sincerely,
Richard
Richard Lord, Secretary
Guernsey Fisherman’s Association
Guernsey GY1 1BQ
Great Britain
Tel: +44 (0)1481 700688
Fax: +44 (0)1481 700699
Email: fishinfo@guernsey.net
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