Once caught, fish can spoil very rapidly. This is caused by enzymes, bacteria and oxidation, the process accelerates rapidly when fish are left in the sun, in the bilge of a boat, or anywhere it can dry out or heat up. Enzymes in the gut flesh continue to work, breaking down the gut lining and flesh. This destroys the texture of the flesh and causes the flavour to be spoiled. The spoilage process can be slowed and quality fish presented in terms of appearance, flesh texture, taste and odour, if the following procedure is followed.
Once caught, fish can spoil very rapidly. This is caused by enzymes, bacteria and oxidation, the process accelerates rapidly when fish are left in the sun, in the bilge of a boat, or anywhere it can dry out or heat up. Enzymes in the gut flesh continue to work, breaking down the gut lining and flesh. This destroys the texture of the flesh and causes the flavour to be spoiled. The spoilage process can be slowed and quality fish presented in terms of appearance, flesh texture, taste and odour, if the following procedure is followed.
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Once caught, fish can spoil very rapidly. This is caused by enzymes, bacteria and oxidation, the process accelerates rapidly when fish are left in the sun, in the bilge of a boat, or anywhere it can dry out or heat up. Enzymes in the gut flesh continue to work, breaking down the gut lining and flesh. This destroys the texture of the flesh and causes the flavour to be spoiled. The spoilage process can be slowed and quality fish presented in terms of appearance, flesh texture, taste and odour, if the following procedure is followed.
Once caught, fish can spoil very rapidly. This is caused by enzymes, bacteria and oxidation, the process accelerates rapidly when fish are left in the sun, in the bilge of a boat, or anywhere it can dry out or heat up. Enzymes in the gut flesh continue to work, breaking down the gut lining and flesh. This destroys the texture of the flesh and causes the flavour to be spoiled. The spoilage process can be slowed and quality fish presented in terms of appearance, flesh texture, taste and odour, if the following procedure is followed.
Last updated at 29/09/2024 05:52:44
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originally posted on bcf.com.au
originally posted on anacondastores.com
originally posted on bcf.com.au
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