. Commercial fisheries review. Fisheries; Fish trade. 14 COMMERCIAL FISHERIES REVIEW Vol. 17, No. 7 in water at 80 Several tests were made to determine the effects of thawing water tempera- tures above 60 F. on the quality of the thawed fish. Haddock thawed in water at 72 F,--if they were cooled before being filleted--were found to be as good in all respects as similar haddock thawed at 60 or 50 F. Noticeable adverse effects were noted on haddock thawed at 80 â F. for over an hour. After haddock were in water at 85 F. for about 40 minutes, the skin separated easily from the meat. The meat of t
. Commercial fisheries review. Fisheries; Fish trade. 14 COMMERCIAL FISHERIES REVIEW Vol. 17, No. 7 in water at 80 Several tests were made to determine the effects of thawing water tempera- tures above 60 F. on the quality of the thawed fish. Haddock thawed in water at 72 F,--if they were cooled before being filleted--were found to be as good in all respects as similar haddock thawed at 60 or 50 F. Noticeable adverse effects were noted on haddock thawed at 80 â F. for over an hour. After haddock were in water at 85 F. for about 40 minutes, the skin separated easily from the meat. The meat of the haddock appeared to be partially cooked when the fish were thawed in water at 95 F. In several tests the fish were kept in the thawing tank for 3 to 5 times as long as was required to complete thawing. In no case did the fillets exhibit any odors or flavors attributable to deterioration of the viscer^. This was true though fish were ' " " "" F. for 4 hours or at 40 F, to 45 F. for 20 hours. There are some indications that excessive time in the thawing water o even at 60 F. may make cod and haddock less suit- able for smoking. More information is needed on this problem, however. The methods and the tank successfully used in the laboratory for semi- commercial-scale thawing have been described (Mag- nusson 1952). This tank-- 35 inches wide, 95 inches long, and 35 inches deep, with 3 wire-mesh baskets of 14-cubic-feet capacity each--has been used often to thaw 1, 100 pounds of frozen haddock (fig. 3). The water in the tank has been kept moving with a ^ hp. centrifugal pump or with a propellor-type mix- er of the same power. Both have proven effective at providing the very necessary circulation of water past the fish. An overhead hoist and a monorail system facili- tate transporting the baskets from the unloading platform to the thawing tank and later back to the platform. Transportation of the frozen fish from the cold-storage warehouse to the proc- essing
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