Frozen mackerel

Atlantic and Spanish mackerel are sold to retailers as the fresh product, either as fillets or as the round uncut fish. Amounts of Spanish mackerel also go to local fresh fish market. Spanish mackerel also is also sold as marine mammal food to aquarium-type attractions.

Spanish Mackerel

Some are frozen by placing the round fish in pans and holding at -18° C, or below in rooms with or without circulating air.

The fish, frozen as a block, are sprayed with water for purposes of glazing to prevent dehydration and held in the frozen state until defrosted for sale to restaurants or retail outlets. Freezing, frozen storage and thawing affect the quality and shelf stability of fish and seafood. During frozen storage microbiological changes in fish and seafood are minimal.

Frozen mackerel mince blocks without glazing lost 35% of its initial weight when stored at -18 C for 80 days.
Frozen mackerel

Anadromous fish of Shad

Shad are anadromous fish (ascend rivers to spawn) that spend the greatest part of their lives in ocean waters as far as 50 mile (80.5 km) from shore. Shad are plankton eaters and are said not to eat fish.

They range from the Gulf of St. Lawrence to Florida on the East Coast, but are caught in significant numbers only from New York southward. They were brought, some years ago, to Pacific waters, and some are now caught in California. Shad are caught in rivers and their estuaries with drift grill nets. Aboard the boats, they are neither eviscerated nor iced, since they are brought to shore shortly after removal from the water.

Shad are used almost entirely as the fresh product, with only small amounts being frozen. They contain many small bones, but can be filtered to eliminate most of them from the flesh. The roe (unfertilized eggs), which prior to spawning is held together by a thin membrane, is highly prized. It is sold fresh, or packaged in moisture vapor-proof material and frozen to be sold to the restaurant trade and in this state, may be stored at 0 degrees F for 6 to 8 months. Longer storage under this condition usually results in a rancid product due to oxidation of the fats contained therein.
Anadromous fish of Shad

World of Fisheries

World of Fisheries
With an increasing percentage of fish going to the frozen and fresh markets, and the increasing requirement for high quality waste (secondary raw materials for by products), the attitude for the entire fishing industry is changing.

Although many problems related to seafood are much more complicated than some for those faced by agriculture, the fishing industry has been grossly negligent in its concern about quality control of raw materials.

The new industry means technology from harvest through handling, processing, holding and distribution to the final market. This sequence must be started by the fisherman.

The number of experts differing on the role that food from the main and freshwater bodies of the world should play in mankind futures staggers the imagination.

The complex physical and biological environments, the difference in food requirements between many developed and developing nations, and the political relationships between nations (particularly those on continental and island sea coats) greatly complicate predications of these food resources and the ability to chart a course of action.

The highly nutritious protein foods form the sea and inland fresh waters do have an important place in feeding people. This impact can be increased tremendously through both harvesting and aquaculture operations.

Like all modern developments based on technology, the solution involves major financial investments, enlightened management and wise application of the technology.
World of Fisheries

Methods That Keep Seafood Alive

Methods That Keep Seafood Alive
The trapping techniques certainly provide the best opportunity for the fisherman to land and supply the freshest highest quality product. When an animal becomes trapped in a closed area, it remains alive and untouched until it is removed. Therefore, as long as the traps are judiciously operated and emptied on a reasonably cycle the seafood is removed and slaughtered just prior to sale or use.

An excellent example of the use of traps (pots) is the crab industry. In fact, most crabs must be butchered while alive in order to ensure that the meat is well bled. Otherwise there will be a “blueing” of the meat. This is due to the blood chemistry of a crustacean.

While most animals have a heme (iron) complex in their blood, crustacean have a copper complex. When the blood is not removed prior to processing, the copper oxidizes, giving the giving the white crabmeat an unsightly blue color. Although the basic nutritional value is not impaired, the sensory-oriented consumer does not like and will not purchase blue colored crab.

The ultimate in retaining live fish and shellfish in containers or penned areas is found in fish farming or aquaculture. In this case, the raw materials are raised throughout their life cycle in captivity in a normal farming type operation.
Methods That Keep Seafood Alive