RE: Fish Fillets quality

From: samuel joseph (seatechtrade@hotmail.com)
Date: Sun Feb 17 2008 - 10:27:41 PST

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    Good Day,
     
                 Thanks for your kind reply. These fishes are caught by hook and line by traditional fishermen. Since there is a big fresh market for Red Seabream soon after the catch the fishermen will put this fish in ice box that tey carry along with them.
     
                    The fishes are very fresh and this colour diffrence is noticed in fishes still in rigour.
     
                    The doubts I have in my mind is is this due to some disease. I tried to correlate the this issue with fat content or enzyme activity etc but still cannot reach a conclusion on why it is for some percentage while some are still just beautiful fillae.
     
                    When the customer see this colour difference in the same lot natuarally he will reject.
     
    Hope I can get some clear idea on this issue.
     
    Thanks,
     
    Samuel.

    From: fishinfo@guernsey.netTo: seatechtrade@hotmail.comSubject: RE: Fish Fillets qualityDate: Sun, 17 Feb 2008 17:02:43 +0000

    What are your customers looking for? What are their standards? Have they cooked the fillets? Do they notice a difference? Are you supplying wild or farmed fish? If you are using wild fish the variation is natural. I have eaten Pagrus pagrus with all the specifications you mention and I cannot tell the difference. The slight difference in fresh fillet appearance could be in the harvest method – the length of time the fish struggled on a line or in a trawl, the length of time until filleting etc. As long as the red sea bream is fresh – bright red gills, good sheen, bright colours, good body form, fresh appearance etc. at the time of processing and there has been on temperature abuse then I don’t see a problem.
     
    I would like to know the other answers you receive from this forum.
     
    What concerns me more is the waste of fish when there is a global shortage. If the fish is good to eat it shouldn’t be rejected. I believe that some buyers may reject fish that is perfectly good because of their lack of knowledge of the natural variability of individual fish species.
     

    Best wishes,
    Richard
     
    Richard Lord
    Guernsey GY1 1BQ
    Great Britain
     
    Tel: 01481 700688
    Fax: 01481 700686
    Email: fishinfo@guernsey.net
    http://www.sealordphotography.net
    http://www.sealordphotography.net/gallery/1988836_M3k99#101520368 Pagrus pagrus
    http://www.sealordphotography.net/Food/235729 (seafood image galleries)
     
    -----Original Message-----From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf Of samuel josephSent: 17 February 2008 16:23To: seafood ucdavisCc: Pamela TomSubject: Fish Fillets quality
     
    This is regarding the colour difference in the fish fillets. Specifically the Red Seabream (Pagrus pagrus). The fresh fish caught from the same area when filleted is showing different colours like transparent white, Opaque white, slightly pink as so on. What could be the reason for this? Quality complaints are coming resulting in rejections Please do share the information if somebody have in this regard.Samuel
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