Andrew Strak (abstrak@accesswave.ca)
Sun, 27 Jun 1999 21:49:07 -0300
A very ancient method of freezing, indeed. I do not have any data handy, but if the brine is cold i.e. there is no product overload in the freezer, the water within the fish should freeze before any osmosis would be able to take place. Howard, do you mean also storage of the product in brine the way tuna is being handled or just utilizing brine freezing traditionally employed for crabs and other shellfish? I think the product could be used for most of traditional applications such as canning, smoking or even for reprocessing into fillets to be frozen again.
Andrew
-----Original Message-----
From: Howard Johnson <howjohn@nwlink.com>
To: seafood@ucdavis.edu <seafood@ucdavis.edu>
Date: Sunday, June 27, 1999 8:27 PM
Subject: Brine Freezing Salmon
Any research on brine freezing at sea of fresh whole or H&G salmon. How much salt penetration? End uses?
Howard M. Johnson
H.M. Johnson & Associates
Seafood Marketing, Market Research and Employment Services
425-747-2757 Fax: 425-747-2672
www.hmj.com www.fishjobs.com
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