Mark,
We used to steak swordfish from many areas of the world. I cannot remember
specifically where they came from but we also used to see orange colored
loins. About the color of chum salmon and occasionally even a deep red. We
pulled them only because consumers would probably consider them defective. I
personally ate and enjoyed many and our Japanese customers said they were
better quality (although I'm not sure why). I agree the coloration must be
due to feed. Note that when cooked the meat returns to a normal color.
Regards,
Jon McGraw
Seafreeze
Seattle
-----Original Message-----
From: Mark Neely [mailto:surefish@az.com]
Sent: Monday, August 12, 2002 1:35 PM
To: seafood@ucdavis.edu
Subject: Fw: Orange swordfish fillets
----- Original Message -----
From: Mark Neely <mailto:surefish@az.com>
To: listproc@ucdavis.edu <mailto:listproc@ucdavis.edu>
Sent: Friday, August 09, 2002 11:26 AM
Subject: Orange swordfish fillets
Dear Listserve Members,
Recently I had the opportunity to look through several hundred swordfish
fillets from Singapore. Two of them, I am assuming from the same fish, were
orange, about like a pale salmon.
Has anyone seen this before? Is it common? How does it taste? Is this
considered a defect?
I am guessing that this is probably a result of the fish's diet. Any ideas
on what it is dining on?
Just curious.
Thanks,
Mark Neely
Surefish, Belllingham
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