. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. I 1' Lessons in handling (xmtmued HARVESTING METHODS. A quality control program begins with the fisherman, Thomas says. Tbwing nets too long produces catches that are too large. As a result, the fish die before they're landed. The fish's flesh may be punctured and their bodies de-scaled. "When dead, badly bruised or exhausted fish are landed, they will have a relatively short period of time in which they are considered fresh or in top quality," Green says. Thomas adds, "You're degrading the
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. I 1' Lessons in handling (xmtmued HARVESTING METHODS. A quality control program begins with the fisherman, Thomas says. Tbwing nets too long produces catches that are too large. As a result, the fish die before they're landed. The fish's flesh may be punctured and their bodies de-scaled. "When dead, badly bruised or exhausted fish are landed, they will have a relatively short period of time in which they are considered fresh or in top quality," Green says. Thomas adds, "You're degrading the product even before you bring it on ; Photo by Scott Taylor HANDLING. Seafood is at its freshest the moment it is pulled from the water. Green says. After that, it's up to the fisherman, the dealer, the processor and the retailer to see that the seafood retains as much of that quality as possible. Exposure to sun, wind and high temperatures for even brief periods shortens the time in which seafoods remain in good quality. Careless handling can shorten seafood's shelf life by days. And once the fish has begun to deteriorate, nothing you do will reverse that process. "Seafood has a built-in memory," Thomas says. "Every time it's mishandled, it remembers. All these things are ; COMPOSITION. All foods have to be handled carefully, but seafoods require extra attention because of the delicate nature of the meat, Thomas says. Notice how fish flakes when it's cooked. Fish lack the strong connective tissues found in the firmer flesh of red meats. As a result, fish are more susceptible to the rigors of handling than red meats. For beef, a little natural deterioration is desirable. Green says, because it help tenderize the meat. But deterioration in seafoods usually produces an off-flavor. TEMPERATURE. The special proteins in seafoods make them more susceptible to high temperatures than red meats. Green says. For example, at a constant 32° F, som
Size: 1399px × 1787px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
