RE: Pacific cod

From: Richard Chivers (richard@fishonline.co.uk)
Date: Tue Mar 06 2007 - 02:13:31 PST

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    I haven’t needed to carry out shelf-life trials but we did take in some G.
    macrocephalus and found it a dreadful product, In cooking trials the flesh
    would not cook white like most other fish and remained an unattractive
    translucent grey. Had we tried to sell this, our customers would have
    returned it as uncooked. Furthermore, it has a gelatinous texture and
    watery behaviour in cooking.

    Richard Chivers
    Seafood Audit International

    -----Original Message-----
    From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On Behalf
    Of Steve_Lamming@youngsbluecrest.com
    Sent: 06 March 2007 09:10
    To: seafood@ucdavis.edu
    Subject: Pacific cod

    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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