Dear list members,
I have seen the picture and we are definitelly talking about sliced cold smoked salmon. We do experience curd formations (coagulated salt-soluble proteins) only on the hot smoked salmon we produce. I am not sure if that is the case but one can clearly see some white patterns throughout the fillet when fish reaches maturity and colouring (mainly astaxanthin) migrates from the flessh into the roes.
Claudio Bittencourt (Food Engineer)
Quality Assurance Manager
Springs Smoked Seafoods Pty Ltd
Adelaide, Australia
Ph +61 8 83982533
Fax +61 8 83983311
cbittencourt@springssalmon.com.au
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