Thawing Techniques

From: Gregg Morrow (gregg@keyportfoods.com)
Date: Fri Feb 28 2003 - 15:18:31 PST

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    Hello,
     
    I am curious if anyone can give me their opinion or experience with
    speed thawing Pacific Cod.
     
    I have just returned from a plant in Europe that was taking Block
    Frozen, H&G Pacific Cod and thawing it by water.
    They put in approximately 500 lb of fish into an insulated tote and fill
    it with 48°C water.
    The fish was left to temper for 5 hours and was ready to be processed by
    machine into fillets.
     
    I am curious if this method is harmful to the flesh.
     
    Would this be considered an optimal way to thaw fish?
     
    What would the negatives be?
     
    Thank you,
     
    Gregg
     
     
    Gregg Morrow
    Keyport Foods, LLC
    4024 22nd Ave. West
    Seattle, WA 98199
     
    Direct: 206-267-1598
    Ph: 206-284-1947
    Fax: 206-284-3055
    Mobile: 206-660-2007
    Home Fax : 206-524-3998
      
    Email: gregg@keyportfoods.com
     

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