lure-washer
Member
Recently, I thawed several frozen salmon, which we have caught this spring, for canning.
During the process I noticed that two of the five fish, had very soft flesh, with the remainder being firm as normal. I have noticed this in the past, but not to the same degree of softness of these two fish. The two fish in question were 11 and 12 lbs live weight, with two others smaller, and the final one 17lbs.
During canning, I never identified which were which, but we have since opened several cans, and found some to be firm as expected, and others to very mushy.
All of the fish were handled in the same manner.
I have heard of soft flesh syndrome in salmon, which pertains to mostly farmed salmon, and I`ve also heard that handling the fish by the tail after catching can cause the flesh to be soft, but why only two of the five being soft beacuse of identical handling?
Does anyone have any information on this problem?
Lure-washer
During the process I noticed that two of the five fish, had very soft flesh, with the remainder being firm as normal. I have noticed this in the past, but not to the same degree of softness of these two fish. The two fish in question were 11 and 12 lbs live weight, with two others smaller, and the final one 17lbs.
During canning, I never identified which were which, but we have since opened several cans, and found some to be firm as expected, and others to very mushy.
All of the fish were handled in the same manner.
I have heard of soft flesh syndrome in salmon, which pertains to mostly farmed salmon, and I`ve also heard that handling the fish by the tail after catching can cause the flesh to be soft, but why only two of the five being soft beacuse of identical handling?
Does anyone have any information on this problem?
Lure-washer