Subject: "Chalky" or "milky" fish

From: [email-masked] (STEVE KAIMMER)
Date: Mon, 23 Sep 96 12:47:20

I could use some help on this topic.  Occasionally, fish delivered 
commercially by the longline fleet in the north Pacific are chalky or 
milky.  This is possibly related to the pH of the flesh, and may relate 
to holding time or conditions on the vessel, or possibly time held before 
the fish is gutted and laid on ice.  Any citations or personal 
observations would be appreciated.  At this time, I am just trying to 
describe the problem.  Steve Kaimmer
			International Pacific Halibut Commission
			206-634-1838
			[email-masked]