Hi Steve,
Over the years we have completed some trials and production on Pacific
Cod and we have found real good Pacific Cod and we have encountered some
real bad Pacific Cod (probably aged before we got this); however, it
seems no matter how good it is once you get the Raw Material, after
about 6 - 8 months in storage (Raw Fish) the texture of the Pacific Cod
begins to show signs of becoming tough, we have however, found a marked
difference in the smaller Long Line fish vs.. trawl caught fish; also,
as Steve notes some anecdotal info that we have been able to garner from
looking into this is that the handling of the fish prior to freezing and
storage temperature after freezing has a lot to do with the
characteristics of the thawed product into production later on....
One thing that we have found is that you can't really compare Pacific
Cod to Atlantic Cod mainly because you see quicker changes in storage in
Pacific Cod that you do not see in Atlantic Cod, especially when it
comes to texture / toughness....
Gregg
www.fpil.com
________________________________
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of Jon McGraw
Sent: Tuesday, March 06, 2007 2:20 PM
To: 'Steve_Lamming@youngsbluecrest.com'; 'seafood@ucdavis.edu'
Subject: RE: Pacific cod
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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