Stockfish – comparing production of drying fish with head-on and head-off
Publication details
Publisher : Nofima AS
International Standard Numbers
:
Printed
:
978-82-8296-662-7
Publication type : Nofima’s reports
Series : Nofima rapportserie 45/2020
Year : 2020
Links
:
ARKIV
:
hdl.handle.net/11250/2716916
Research areas
Quality and measurement methods
Preservation
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
Commercial production of naturally dried fish, Stockfish, does not permit hanging of gutted fish with head-on, according to food regulations. In recent years this regulation has been discussed amongst the producers, questioning if drying with head on will affect the Stockfish quality. The objective of the project was to study if there are quality differences in Stockfish when dried gutted and de-headed, or dried gutted and with head-on. Fish used in the trial was cod, haddock and saith, and there was an upper size limit of the fish to be used in the study. When small-sized fish (< 50 cm) is used, drying with head-on does not seem to affect the Stockfish quality.
