Halibut Quality: Chilled Seawater Storage of Dressed and Round Fish

摘要

Twenty-eight halibut (18 round and 10 dressed) were caught by an InternationalPacific Halibut Commission (IPHC) charter vessel, bled, chilled to 32 F in ice and delivered within 15 hours. The fish were transferred to three chilled seawater systems. Dressed fish were held at 32 F and round fish at 32 F and 40 F for up to 12 days. At periods of two, four, six, and eight days, two halibut were removed from each system for examination. Fish quality was measured by visual examination. Torrymeter (an instrument that measures relative fish quality), chemical analysis, and microbial count. Samples for the chemical tests were taken from flesh near the sweetmeats and gonads, areas expected to deteriorate quickly. Microbial samples were taken by swabbing the belly flap. Round halibut stored at 40 F were held for 12 days to observe long-term temperature abuse conditions. After examination, fletches were cut from each fish, plate frozen at -40 F, and held for six months at 0 F for taste panel assessment.