Processing cod: the influence of season and fishing ground
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Discusses seasonal variation in the initial or intrinsic quality of cod from different fishing grounds and how this can affect suitability for chilling freezing and subsequent processing. Considers colour, shape, size, condition, spawning, starvation and refeeding, and the effect of post-mortem pH of the muscle on texture, gaping and shelf life in fresh and frozen fish. Summarises the telltale indicators of condition and the factors of interest to the processor. The Note is mostly written in the context of fish, which have reached maturity.