Moisture of Fresh Fish
Water is the principal component (up to 80%) of the edible portions of seafood.
Usually the oil and water content together total about 80%, The method of storage as well as further processing, such as freezing, determines the final moisture content of the fish flesh.
Considerable moisture, as well as soluble nutrients, may be lost in thaw drip. Water retention is highest in fresh fish.
Finfish moisture contents generally show an inverse relationship to the lipid content.
Raw shellfish moisture contents fall in the same range as finfish, but the average is slightly higher, 80.1%.
About one fourth of the moisture can be lost during cooking, which results in concentration of other components.
Moisture of Fresh Fish
Monday, November 2, 2009
Wednesday, October 14, 2009
Pollock
Pollock
Pollock are found on both sides of the Atlantic from Norway to the Chesapeake bay but are most plentiful in waters off Nova Scotia, Cape Cod (Georges Bank), and in the Gulf of Maine.
Pollock eat shrimp, crabs and other crustaceans and small fish. They do not eat bivalve mollusks.
Pollock are caught in waters at levels between the surface and a depth of 450 ft (137 m). They are caught handled aboard the boat, and processed in much the same manner as that described for cod. Small quantities of pollock are salted and dried.
Pollock support the largest fishery in US waters and comprise to 80% of the annual catch in the eastern Bering Sea and around the Aleutian Islands.
Pollock
Pollock are found on both sides of the Atlantic from Norway to the Chesapeake bay but are most plentiful in waters off Nova Scotia, Cape Cod (Georges Bank), and in the Gulf of Maine.
Pollock eat shrimp, crabs and other crustaceans and small fish. They do not eat bivalve mollusks.
Pollock are caught in waters at levels between the surface and a depth of 450 ft (137 m). They are caught handled aboard the boat, and processed in much the same manner as that described for cod. Small quantities of pollock are salted and dried.
Pollock support the largest fishery in US waters and comprise to 80% of the annual catch in the eastern Bering Sea and around the Aleutian Islands.
Pollock
Monday, September 14, 2009
Utilization of Catch
Utilization of Catch
The need for better management and utilization of the world resources which are available only at a growing cost for the necessary equipment and energy has encountered more careful and sophisticated handling and preservation of the catch on board to keep the fish longer in the state of prime freshness, to extend the shelf life and to reduce losses due to spoilage.
In many specialized fisheries, it also proved justifiable to utilize the by products, which until recently had been discarded overboard.
On the other hand, very high prizes, paid for top quality fish of prime freshness, have made it possible to apply individual treatment of such resources and air freight the catch to distant quality markets.
The depletion of many species, traditionally used for making worldwide or locally popular fish products, has encouraged efforts to produce the traditional commodities from other, less suitable but abundant raw materials by properly modifying the technology.
Some resources, which were in the past regarded as raw material for fodder meal, are now being used for human consumption.
In the wake of the breakthrough made by the American invention of the fish fingers in the 1950s, many fish species of rather low traditional commercial value have made a name as raw material for various products composed of minced fish flesh.
Furthermore, the fish minces in form of bland preparations, known as surimi, have been used not only in the seafood industry, but are also being regarded as suitable for blending with other material in non fish foods.
Although much effort was spent in research on dry fish protein concentrates, the commercial application of results has not met high expectations.
Utilization of Catch
The need for better management and utilization of the world resources which are available only at a growing cost for the necessary equipment and energy has encountered more careful and sophisticated handling and preservation of the catch on board to keep the fish longer in the state of prime freshness, to extend the shelf life and to reduce losses due to spoilage.
In many specialized fisheries, it also proved justifiable to utilize the by products, which until recently had been discarded overboard.
On the other hand, very high prizes, paid for top quality fish of prime freshness, have made it possible to apply individual treatment of such resources and air freight the catch to distant quality markets.
The depletion of many species, traditionally used for making worldwide or locally popular fish products, has encouraged efforts to produce the traditional commodities from other, less suitable but abundant raw materials by properly modifying the technology.
Some resources, which were in the past regarded as raw material for fodder meal, are now being used for human consumption.
In the wake of the breakthrough made by the American invention of the fish fingers in the 1950s, many fish species of rather low traditional commercial value have made a name as raw material for various products composed of minced fish flesh.
Furthermore, the fish minces in form of bland preparations, known as surimi, have been used not only in the seafood industry, but are also being regarded as suitable for blending with other material in non fish foods.
Although much effort was spent in research on dry fish protein concentrates, the commercial application of results has not met high expectations.
Utilization of Catch
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