Re: info required

From: Jack Wekell (jwekell@gmail.com)
Date: Sun Jul 29 2007 - 22:30:06 PDT

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    Samuel
    Yes you will get salt penetration even though you are using a freezing brine. If you leave the fish in the brine after it has frozen solid, given time it will slowly absorb salt and the fish will become soft and pliable; however, extremely salty to the point of being inedible. You should use the brine to quickly freeze the fish and then pump out the brine and store the frozen product in dry freezer storage. You want the brine to be close to saturated and the temperature as low as possible, i.e., 0F or about -18 to -20C. You will have to determine the appropriate ratios of brine to fish in order to maintain the freezing temperatures.

    Please see the papers by John C. Wekell and Fuad Teeny in  Food Technology, we wrote them about 20 years ago, and they deal with fish such as rockfish (Pacific Coast) and salmon. I would send you copy but I have since retired and can't find the original reprints. If I find them, I will send you copy (PDF format).

    John C. Wekell, Ph.D.
    Retired

    samuel joseph wrote:

    Dear All,
     
                I have a quiery regarding brine freezing.
     
                I woulf like to know that whether there will be any salt penetration if we freeze cephalopods, whole round in brine freezer.
     
                Is there any relation between temperature of the brine and salt penetration. If yes what will be the ideal temperature of the brine to be maintained sothat salt penetration can be avoided.
     
    Thanks to all,
     
    Besr Regards,
     
    Samuel.

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