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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