Dear all,
In shelf life trials of samples of frozen Pacific cod (Gadus
macrocephalus) and Atlantic cod (G.morhua) we are seeing far more rapid
deterioration of the Pacific compared to Atlantic in terms of development
of tough texture, stale flavour and discolouration. Also, fillets/blocks
from bigger fish (>2kg as H&G) seem to be "going off" much more quickly
than product derived from smaller fish.
Does this ring any bells with anyone?
Thanks and regards,
Steve.
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