Recent tests by the Pacific Oceanic Fishery Investigations do 

 not confirm the belief that bleeding the tuna improves the color 

 of the canned product. In these tests tuna of known history were 

 handled in various ways immediately after capture. All possible 

 combinations of bled and unbled, gutted and ungutted, alive and 

 dead fish were used. 



An examination of the canned tuna prepared from the various 

 lots of fish indicated that there were no noticeable differences 

 which were caused by the various treatments. 



It is generally believed that the flesh of Japanese tuna is 

 firmer than that of American caught fish. This is ascribed to the 

 fact that Japanese tuna are often held in cold storage for many- 

 months before they reach the cannery. Although the tuna have been 

 glazed before being placed in cold storage, the glaze soon evaporates 

 at least at certain spots on the fish which may permit rather extensive 

 dehydration to take place. Most packers contacted felt that the 

 texture of tuna canned from Japanese frozen fish was more tough or 

 woocfy than that from American caught fish. Some also thought that 

 the flavor of the Japanese fish was flat as compared to that canned 

 from domestic fish. 



In summaiy, Japanese caught frozen fish are preferred by most 

 packers primarily on the basis of their having been graded in Japan 

 before export, thus giving fish of more uniform size and with less 

 chance of bruised or partially spoiled fish being included. Some 

 processors believe the color of flesh of tuna canned from Japanese 

 fish is markedly superior to that of flesh from domestic fish. 

 However, most packers prefer the flavor and texture of tuna canned 

 from the domestic fisho 



350 



