Greetings -- How does twice-frozen salmon differ from once-frozen product?
Example -- Salmon #1 is filleted, and the fillets are frozen. Salmon #2 is
headed-and-gutted, then frozen, later thawed, then filleted, then the
fillets are frozen. How apparent is the difference between the fillets of
fish #1 vs. fish #2? What are the specific differences (texture, etc.)?
Are there any papers or reports of studies on this topic? Thanks & Cheers,
-- Steve
Stephen T. (Steve) Grabacki, FP-C
President
GRAYSTAR Pacific Seafood, Ltd.
P.O.Box 100506
Anchorage, Alaska
99510-0506 USA
ph: +907-272-5600
fx: +907-272-5603
graystar@alaska.net
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