An answer worth millions

NORWAY - Scientists and stockfish graders are currently studying why stockfish is struck with mucoso. The answer is worth many millions for the stockfish industry.

Mucoso is a condition whereby the fish meat dissolves and takes on a gelatinous texture after rehydration, resulting in a considerable reduction in quality and that parts of the fish must be discarded. Last winter, the Stockfish Forum and Fiskeriforskning started a comprehensive project to discover what causes this damage to stockfish.

Source: Fiskeriforskning