HANDLING FRESH FISH 277 



cooked, the shells turn red, and the meat takes on a similar attractive 

 reddish tint, with possibly some dark-red spots. When shrimp are sold as 

 ''green shrimp," this does not refer to the color or species, but is a term 

 used in the trade to describe shrimp that have not been cooked. 



Clams and oysters in the shell should be alive — the shells should close 

 tight when tapped gently. 



Shucked oysters should be plump and should have a natural creamy 

 color with clear liquid. If oysters are in the original package or can, there 

 should be not more than 10 per cent of liquid (by weight). Oysters with 

 an excess amount of liquor should be avoided, as this indicates that they 

 have been improperly handled. Excessive water results in bloating of the 

 oyster meat, and partial loss of flavor and food value. For purchasers who 

 use a chemical test for freshness, the pH should be at least 6.0. 



Crahs and lobsters, when bought alive, should show movement of the 

 legs. The ''tail" of live lobsters curls under the body and does not hang 

 down when the lobster is picked up. 



Crabs and lobsters, cooked, should be bright red and should have no 

 disagreeable odor. By lifting slightly the lid under the body section of 

 crabs, it is possible to smell any strong, disagreeable odor very easily. 



Species and Fishing Methods. Fish that are very active in their normal 

 habitat, e.g., tuna and mackerel, may become excited and die in a frenzied 

 state when seined. Similarly, certain types of gear, e.g., salmon gill nets, 

 may kill the fish after an exhausting struggle. Such activity before death 

 results in rapid development of rigor mortis followed by earlier signs of 

 deterioration during icing. On the other hand, many salmon are caught 

 by surface hook and line, brought to the boat swiftly, and dispatched 

 quickly with a blow on the head. Halibut caught on a bottom hook and 

 line usually come to the surface easily and are quickly dispatched. Such 

 "clean kills" are significant in extending freshness and quality, as is well 

 known in slaughtering livestock. In at least one fishery, domestic trout 

 farming, a major operator has found that an electric shocker to stun or 

 kill the trout pays quality dividends-. 



Physical Damage. The fishing gear and the handling of the fish when 

 the gear is brought aboard often contribute to bruising or tearing the 

 flesh. Transfer of fish in and out of the boat with gaff hooks, pughs, or 

 forks takes a toll in terms of unsightly and unsanitary holes in some fish. 

 Quick bacterial spoilage follows in these pugh marks. Rough weather on 

 the trip back to port and excessive ice pressure in the bins accelerates the 

 deterioration and increases the shrinkage of fish. 



Dressing. Fish that are feeding actively at the time of catch show 

 greater incidence of autolytic spoilage by digestive enzymes and need 

 prompt dressing and icing. 



