Contents Index
Accompanying Notes
Table of Contents
By A. McK. BANNERMAN
TORRY ADVISORY NOTE No. 18.
Crown copyright material is reproduced with the permission of the Controller of Her Majesty's Stationery Office.
This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.
Gives advice on the cooking, freezing, smoking, salting and canning of cod roe. The Measurements are given in British units; Note 40 gives conversion factors to SI units. Reference in the text to an 80° brine refers to the so-called 'brine strength' or degree of saturation of the brine which is temperature dependent; this brine strength requires 268 g salt to be added to 1 litre of water at 16°C, i.e. a 21.1% solution of salt. With reference to the addition of colouring during processing, the reader should consult current food legislation controlling additives that are permissible.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
Cooking roes
Freezing and cold storage of roes
Smoked cod roes
Salted cod roes
Canned cod roes
Cod roe sausage
Contents Index