Hi Steve,
I'm here in Seattle and can't remember the last time I saw Atlantic cod so
can't comment on that. As for P cod (one of my all time favorite fish), I
have noticed the following (all anecdotal):
One year seems to be the maximum shelf life in most cases (we generally hold
at -8 to -20 F depending on freezer box). That said, I have seen 2 year old
that was acceptable (with some dryness and tough texture and beginnings of
yellowish discoloration).
This fish is highly susceptible to fluctuating freezer temps or elevated
holding temps (0 F is so not cold enough for this and most other seafood).
Cold (-10 F or below), steady temps and it does quite well. Fluctuating
(even at cold temps) and/or elevated and shelf life reduced to 3-6 mo. What
were your holding temps?
Temp abuse (e.g. malfunctioning reefer) and/or slow freeze is not tolerated
at all well. Discoloration, dryness and texture issues.
Other thoughts:
There are large differences between pot cod, trawl cod, spawning season cod
and pre, concurrent or post rigor freezing. All variables that should be
taken into consideration when comparing the two.
No idea re the difference in results between sizes. Probably a biochemical
issue (glycogen, ph, etc) but I do know I prefer the larger size for its
firmer texture and more characteristic flavor.
Regards
Jon McGraw
Seafreeze
Seattle
_____
From: Steve_Lamming@youngsbluecrest.com
[mailto:Steve_Lamming@youngsbluecrest.com]
Sent: Tuesday, March 06, 2007 1:10 AM
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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