RE: Fw: Orange swordfish fillets

From: Andrew Strak (AndrewStrak@TridentSeafoods.com)
Date: Tue Aug 13 2002 - 16:24:58 PDT

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    Jack,

    I think you may be quite right. A few of us here had some lovely discussion on a similar color phenomenon in the haddock sometime ago. Please refer to the enclosed link with the ensuing postings and attachments.

    Andrew Strak

    Senior Technologist
    Research & Development
    Trident Seafoods Corporation
    Pier 91, Building 392
    Seattle Wa. USA 98119
    tel: (206) 352-3122
    fax: (206) 281-9560

    http://listproc.ucdavis.edu/archives/seafood/log0001/0046.html

    -----Original Message-----
    From: JWelte@aol.com [mailto:JWelte@aol.com]
    Sent: Tuesday, August 13, 2002 4:04 PM
    To: mrwilsonlove@netzero.net; surefish@az.com
    Cc: seafood@ucdavis.edu
    Subject: Re: Fw: Orange swordfish fillets

           The orange swordfish which is usually called a "Pumpkin Sword" here on
    the East Coast usually has been attributed to the ingestion of shrimp or some
    type of prawn. It is thought that the color of the flesh is obtained due to
    naturally occurring carotene's in the prey. The blood line appears to remain
    quite ordinary in appearance. It is not commonly seen as a seasonal or
    harvest area differentiation so there is no acknowledged pattern. There
    appears no diffference in quality when compared to normal sword.
    Jack Welte PA Dept of Agr.

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