liquid fish?

From: Nancy Balcom (balcom@uconnvm.uconn.edu)
Date: Tue Feb 04 2003 - 06:11:51 PST

  • Next message: Fred Stengard: "RE: liquid fish?"

    Hello to all:

    I recently fielded a call from someone who purchased turbot in a
    supermarket. He broiled the fish, lightly breaded, the next night for
    the typical time of 10 mins to the inch. The flesh appeared to have
    nice texture, but when he went to eat the fish, it totally disintegrated
    like liquid in his mouth.

    Upon returning to the supermarket to complain, he was told that the
    fish was supposed to be cooked the day it was bought.

    Beyond the obvious problem with the seafood counter staff at that
    establishment, my question to you is "What could cause that fish to
    go totally liquid like that?"

    I don't know if it was previously frozen and thawed.

    Any thoughts or insights would be appreciated.

    Thanks,

    Nancy C. Balcom
    CT Sea Grant Extension Program
    University of Connecticut
    1080 Shennecossett Road
    Groton CT 06340
    Tel: (860) 405-9127
    FAX: (860) 405-9109
    E-mail: nancy.balcom@uconn.edu

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