Dear Ken and all:
Spiking the brain is also a practice here in the Phil, as applied to
cuttlefish. It produced instantaneous death, and as a result, quality
is maintained when iced..
Best regards,
Jose
-- ----------------------------- JOSE P. PERALTA, Ph. D. Professor/Food Engineer Inst. of Fish Processing Technology College of Fisheries and Ocean Sciences U. P. Visayas 5023 Miag-ao, Iloilo, Philippines Tel/Fax (033) 315 9285; 315 8289 Res (033) 513 7534 ------------------------------------"What could not be achieved individually could always be achieved collectively"
Ken Hilderbrand wrote:
> Richard, 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 > Tokyotheir 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 thisfish killingprocedure 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 > presumablypreserve glycogen in the muscle. This glycogen > would be available for rigor mortis, which would be extended > because of theavailable energy supply. > > The timing of fish death is important. Manylivefish market > fish are slaughtered before sale and I believe this is so > the fish textureis 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 > youvery 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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