Ken Hilderbrand (ken.hilderbrand@hmsc.orst.edu)
Mon, 1 Nov 1999 11:22:44 -0800
John, you do not state the purpose of freezing of tuna, but assuming you are
dealing with sashimi grade products, try contacting the National Marine
Fisheries Service Laboratory in Honolulu HI to see if they can still provide
a copy of Translation No. 122, "HOW TO PRESERVE FRESHNESS IN TUNAS, PART II
(34 pages). There may have been a part I but I have not seen it. This
December 1987 translation was of a publication from the "Japan Fish
Conserving Development Association" in Osaka and apparently taken from
Yoshimura Industry Co. Ltd information?
The lab contacts can be found at http://www.nmfs.Hawaii. I am not sure if
the lab does this kind of work now, but perhaps someone can access the
publication in their library.
There is also a 1985 publication titled "Tuna Handling and Refrigeration on
Purse Seiners" done by Living Marine Resources, Inc. (San Diego, CA) for the
National Marine Fisheries Service under SK grant NA84AA-H-SK092. You might
locate a copy of that from:
National Marine Fisheries Service
Trade and Industry Services Division
Bin C 15700, Bldg. 1
Kevin Ford
7600 Sand Point Way N.E fax 206 526-6544
Seattle WA 98115-0070 USA phone 206 526-6117
<kevin.ford@noaa.gov>
Ken Hilderbrand
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Mrs. Elizabeth P.Bade
Sent: Thursday, October 28, 1999 8:45 PM
To: seafood@ucdavis.edu
Subject: Freezing tuna
thanks for all your kind help. I am interested in information on freezing
of yellow fin tuna( thunnus albacores, and big eye tuna
(thunnus obesus). I have also received some info from Professor Jae Park
of Oregon State University.
Yours sincerely,
John M. Samar
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