Steps wrote: We no longer use ice or slurry.. We gut then bin... throw any other meat into a slurry of any kind and goes .. strange.. Comms use ice.. not slurry.... Fish bars shops use ice, not slurry... We now use frozen ice pack block.. several sizes... large stay at the bottom, smaller get put into gut cavity, and they get lifted up through the pile of fish, so not just the fish in the bottom (slurry ) get cooled off. In saying that , the last fish in the bin, is generally dropped in and left ... still not fully chilled as its the 1st on the fillet board and definitely softer than those below... If happens to be a cod or similar species, yes could be described as "mushy" espec when compared to the fish below chilled right off. Also gutting out makes big difference to the flesh Maybe because chills faster, or nothing to contaminate the flesh, or leak into slurry , contaminating that, or maybe because the filleting boards are clean from start to finish. Or a combination of some or all of the above. We started off some yrs back with ice, and ice slurry, not gutting , moved to frozen lager salt ice blocks, then containers... then gutting, now the ice packs Noting all the way the +ve change in the fish taste, textures etc And dont need to buy ice, or ever forget to... |
Steps wrote: We no longer use ice or slurry.. We gut then bin... throw any other meat into a slurry of any kind and goes .. strange.. Comms use ice.. not slurry.... Fish bars shops use ice, not slurry... We now use frozen ice pack block.. several sizes... large stay at the bottom, smaller get put into gut cavity, and they get lifted up through the pile of fish, so not just the fish in the bottom (slurry ) get cooled off. In saying that , the last fish in the bin, is generally dropped in and left ... still not fully chilled as its the 1st on the fillet board and definitely softer than those below... If happens to be a cod or similar species, yes could be described as "mushy" espec when compared to the fish below chilled right off. Also gutting out makes big difference to the flesh Maybe because chills faster, or nothing to contaminate the flesh, or leak into slurry , contaminating that, or maybe because the filleting boards are clean from start to finish. Or a combination of some or all of the above. We started off some yrs back with ice, and ice slurry, not gutting , moved to frozen lager salt ice blocks, then containers... then gutting, now the ice packs Noting all the way the +ve change in the fish taste, textures etc And dont need to buy ice, or ever forget to... |
Steps wrote: Holy crap things must have changed dramatically then, as the first thing we did on the trawler was to put the fish in a slurry, guess the skipper with 30 years experience was a dumbarse Farming be it fishing cows , crops what ever, 30 yrs ago was very different to 60yrs ago, and today different to 30yrs ago. Rec fishing pre chilly bin and ice is very different to what we have and do today.. Then throw in how the top end 'craft meat' catches and processes to the std bulk methods Doesnt make him a dumbass at at all. |
Steps wrote: Change your super market then... Some supermarket chains work under both local body and MAF ...and you may well find those ppl who dont follow correct procedures/ documentation, its in their contract as dismissal.. So if someone is fudging, they are doing so simply because they know they can get way with it... Till someone who actually gives a damn reports it.. |
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