My thoughts Mark would be that a higher level of NaCl would enhance the oyster
to have the metallic flavor. These flavors are present all the time but are
more perceptable in a higher saline environment.
Linda Andrews, Seafood Processing Laboratory, Mississippi state University
Quoting Mark Boulter <markb@sydneyfishmarket.com.au>:
> Happy New Year all,
>
>
> One of our demonstrator chefs here at the Sydney Seafood School has
> posed the following question.
>
> "Why do some oysters, even from the same batch, have a metallic or
> iodine taste?"
>
> Does anyone have any answers to this.
>
>
> Thanks in advance,
>
> Mark
>
> ------------------------------------------------------------------
> Mark Boulter
> Quality, Environment and Safety Manager
> Sydney Fish Market Pty Ltd
> Bank Street, Pyrmont NSW 2009
> ------------------------------------------------------------------
>
>
>
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