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Ocean Fresh
Uploaded by
Kevin Munro
, May 12 2009 12:53 AM
- Owner: Kevin Munro (View all images and albums)
- Uploaded: May 12 2009 12:53 AM
- Views: 2,496
- Category: Unknown Vessels
Many thanks Kevin and Steve for info.You brought back memories Steve of when I was involved with a fish processing/cold storage firm in Peterhead.We were one of the first to mince down fish of all types and make them into frozen laminated blocks of what I would call rubbish,we then fed them thru a band saw into fish finger size,battered and breaded,then packed into little boxes.It did not take off,the product was useless and did not sell.
Frozen whole round in 26kilo blocks doesnt look very tasty.
i mind years ago when i was aboard the orcades viking 2 we was fishing for blue whiting west of ireland and steaming to land in lerwick to the bressy fish meal plant.and after being in the tank for over a week it was some smell cuming from the boat it was rotten 
Quote
One likely outlet is as skinless fillets from chilled or frozen whole fish for the manufacture of frozen laminated blocks for finger or portion production. Laminated blocks of fillets from fresh chilled whole fish have a pleasant pinkish white appearance when newly prepared; they become gradually darker and browner during cold storage, and laminated blocks made from fillets of thawed frozen whole fish are darker in colour from the outset. Dark muscle and blood discoloration from bruising show up noticeably in random packed blocks; careful block preparation, with the outer layers of fillets laid skin side innermost, look more attractive, and washing of fillets in 1 per cent polyphosphate solution also helps to improve the general appearance of a block. Laminated blocks of blue whiting fillets are less attractive than those made from cod, haddock or whiting, but they compare favourably with blocks made from saithe, hake or mixtures of fillets and mince. Fish fingers cut from blue whiting blocks are not as acceptable as those made from cod, but are more acceptable than some 'economy' fish fingers on the market. Acceptability is enhanced by the addition of salt and glutamate. Blocks of fillets cut from a Baader 121 still contain small fine pinbones. Trials of fish fingers made from such blocks show that the bones go largely unnoticed by the consumer. Incidence of detection compared favourably with commercial fish fingers against which they were tested.
A variety of portion shapes of controlled weight can be made directly from skinless fillets of blue whiting by using a commercial automatic food forming machine. The shapes are fragile and must be conveyed immediately into a continuous freezer to retain their shape. Small surface irregularities and discoloration are not noticeable after coating with batter and crumb. Long thin shapes, such as fish fingers, are prone to deformation between moulding machine and freezer Fillet shaped portions of 90 g and upwards can be made by compressing three or four blue whiling fillets laid lengthwise together in a mould; the composite fillet portion can be frozen, and subsequently battered and fried by fish fryers in the same manner as conventional frozen fillets.
Another likely outlet for blue whiting is as mince, prepared from skinless fillets, using commercial bone separators such as the Baader 694. The freshly prepared mince from fresh fish has a pleasant pinkish white appearance, which darkens gradually in cold storage to a pale brown. Fish fingers made from blocks of frozen mince compare well with existing commercial economy fingers, and there is little to choose between fingers of blue whiting made from laminated blocks of fillets and blocks of minced fillets. Blue whiting mince is also a suitable raw material for the manufacture of fish cakes, fish pies and cook freeze dishes.
Mince can be prepared more economically from headed and gutted fish fed directly to a bone separator; the product from a Baader 694 is less discoloured if a drum with 3 mm holes is used, lubricated with water, and with belt tension adjusted to retain the maximum amount of skin. Little is yet known about the properties of this material in products such as fish cakes and fish fingers.
One possible export outlet for blue whiting is to Japan as surimi, an intermediate product in mince form used there for the manufacture of kamaboko, a speciality product of high value. Several trials have been made to produce batches of surimi to the Japanese specification; the main difficulty is in obtaining the perfect white colour demanded, particularly from frozen raw material; experiments are continuing to overcome this problem. Good quality surimi can be made from fresh chilled fish.
Blue whiting could possibly be marketed in smoked form, either as split whole fish, cold smoked like kippers, or as hot smoked snacks after removal of the head, guts and belly flaps. Both products when prepared experimentally have been excellent.