Dear seafood community:
I want to kow if someone has the experience of thawing frozen tuna and sardines using the same water.
Normally sardines and tuna are thawed separately, but to save water the company wants to change this process, to thaw both species at the same time
To be clear, the water is in an underground tank, the water is pumped to fall into the galvanized containers which have the tuna or sardines, the water is tested for microorganisms twice a month and it is chlorinated with gas and tested thrice a day.
We have to take in account that the tuna is whole (with head and viscera) and the sardines has no tail, viscera nor head.
Fish temperature doesn't exceed 4- 5 ºC or 39.2 - 41 ºF for sardines an -5 ºC or 23 ºF for tuna
Both tuna and sardines will be canned.
I'm asking about food safety issues related to this practice.
Coments on both food safety issues and quality are welcome
As a matter of fact for quality I pointed out to grayish color of water, proteins that could enter the sardine flesh, salt % in water, because the tuna comes from tuna frozen in brine.
Thank you for your assistance
Byron Gurdian
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