Attn: Peter Howgate & everyone else:
When fish such as mahi mahi are gutted and cleaned, does a poor job of washing the blood out of the bellies, contribute to foul odors, bacteria growth, and reduced shelf life. We had some mahi come in which had a lot of blood in the belly cavities and became extremely smelly. My theory is that the poor job of removing belly blood after removing the internal organs, contributed to this condition, and that the product should have either thouroughly cleaned or rejected at the time of inspection. Any scientific expertise responses will be appreciated. I am HACCP certified but lack the scientific knowledge and expertise to know if my observation of this poor workmanship is the cause of the problem we had. Thanks for your help.
Kevin Lyman
John Nagle Company
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