Contents Index
Accompanying Notes
Table of Contents
MINISTRY OF AGRICULTURE, FISHERIES AND FOOD
TORRY RESEARCH STATION
J. N. KEAY
TORRY ADVISORY NOTE No. 69
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Briefly considers the potential market outlets for cook-freeze fish products, production, and examples of recipes. Discusses, packaging, formulation of suitable sauces, the problem of syneresis, cooking, freezing, cold storage, shelf life, and reheating or conversion. Describes a variety of recipes and sauces suitable for white fish, smoked fish, shellfish and fatty fish.
The range and convenience of ready-prepared fish dishes has been extended considerably by the subsequent introduction of conventional cook-chill products and 'sous vide' products. The latter, intended for catering, are composite, prepared dishes vacuum packed aseptically in a pouch and pasteurised, and then rapidly chilled to 2°C or less to extend the shelf life. Both products have very limited shelf life at chilled temperatures below 5°C.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
Market outlets
Packaging
Cooking
Suitable sauces
Freezing
Cold storage
Reheating
Cook-freeze recipes with fish
Haddock or whiting in
cheese sauce
Whiting in curry sauce
Shrimp provencale
Sole or plaice
in mustard and red pepper sauce
Lemon sole with
orange and walnut stuffing
Sauces compatible with fish
Contents Index