. Commercial fisheries review. Fisheries; Fish trade. GETTING MORE MEAT FROM FISH Doubling the yield from fishery re- sources—without catching more--may sound like a dream, but NMFS scientists are work- ing to make it a reality. They are using spe- cial processing machines to recover almost twice as much meat from fish as present tech- niques produce. Many s p e c ie s--rockfish, flounders, haddock, cod, and others--are fil- leted. The normal yield of meat from each fish ranges from 25 to 30%. At the NMFS Technology Laboratory in Seattle, Wash., scientists usingthe new mach- ines have obtained
. Commercial fisheries review. Fisheries; Fish trade. GETTING MORE MEAT FROM FISH Doubling the yield from fishery re- sources—without catching more--may sound like a dream, but NMFS scientists are work- ing to make it a reality. They are using spe- cial processing machines to recover almost twice as much meat from fish as present tech- niques produce. Many s p e c ie s--rockfish, flounders, haddock, cod, and others--are fil- leted. The normal yield of meat from each fish ranges from 25 to 30%. At the NMFS Technology Laboratory in Seattle, Wash., scientists usingthe new mach- ines have obtained meat yields of 37 to 60%. These machines have been used in Japan since the early 1950s to prepare boneless and skinless flesh from dressed fish, fillets, and chunks of flesh from large fish. The Seattle scientists learned of the machines in 1968 during the visit of a Japanese scientist. The NMFS Technology Laboratory in Gloucester, Mass., also obtained a similar machine to study Atlantic Coast species. The Machine Headed and eviscerated fish are fed into the machine- and pass between a belt and a perforated drum. The pressure applied by the belt on the fish forces the flesh through the drum perforations, while the skin and bones pass tothe waste discharge chute. The fish flesh can be passed through a meat strainer to remove any traces of bone. The final product is minced fish, free of bones and skin. The Seattle scientists have used the minced fish to develop foods that no longer resemble fish. These foods can be flavored and modi- fied to taste like cheese, spiced meats, or other items. The Gloucester scientists are using the minced fish in new products: fish cakes, canned fish, and fish frankfurts. They used the minced fish as a starting material in fresh fish sausage, croquettes, casseroles, fish loaf, and jellied roll. Potential Value The potential value tothe New England fish- ing industry was shown by Gloucester scien- tists. In 1967, 312 millionpounds of New Eng- land
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