Contents Index
Accompanying Notes
Table of Contents
MINISTRY OF AGRICULTURE, FISHERIES AND FOOD
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 81
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.
Provides background and general information on blue whiting from northern waters, including local, common, scientific and foreign names, distinguishing features, distribution, life history, the fishery, length and weight, composition, intrinsic condition and nematode parasites. Advises on handling and storing wet fish, spoilage, and the storage life of unchilled fish and fish chilled in ice or chilled sea water, grading, filleting by hand and by machine, skinning, relevant yields, freezing, cold storage and storage life. Discusses potential blue whiting products, frozen laminated blocks for finger or portion production, minced fish, surimi blocks and smoked products. Other relevant Notes are 31, 34 and 80.
Considerable research in Europe and Scandinavia explored the potential for products. It concluded that surimi with good gelling properties can be made from this species, but the colour is too dark to achieve top grade in the Japanese market. Nevertheless, successful commercial products were developed in France from surimi produced onboard a factory trawler. Current food legislation should be consulted on the permitted use of additives.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
Scientific names
Common names
Foreign names
Distinguishing features
Geographical distribution
Life history
The fishery
Size
Weight
Composition and intrinsic
condition
Handling and storing wet fish
Grading, filleting and yield
Freezing and cold storage
Blue whiting products
Contents Index