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An answer worth millions

by the Fish Site Editor
30 August 2005, at 1:00am

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. <i>Source: Fiskeriforskning</i>

the Fish Site Editor