A comment based on my limited experience. The key to good quality long
storage life is constant temperature. Even 5 F variation will
adversely affect the shelf life. At -20F, unvarying, with adequate
packaging you should easily get up to 18 months before noticeable
quality changes.
George Berkompas
----- Original Message -----
From: Greg Hardy <GHardy@FPIL.com>
Date: Wednesday, March 7, 2007 4:28 am
Subject: RE: Pacific cod
> 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
> markeddifference 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
> generallyhold 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
> elevatedholding temps (0 F is so not cold enough for this and most
> otherseafood). Cold (-10 F or below), steady temps and it does
> quite well.
> Fluctuating (even at cold temps) and/or elevated and shelf life
> reducedto 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
> seasoncod 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
> largersize 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
> rapiddeterioration 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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