D.S.I.R. search for fish options

Press, 10 July 1985, Page 20

D.S.I.R. search for fish options

Bv

OLIVER RIDDELL

in Wellington To prevent a decline in the growth of export earnings from seafood, the D.S.I.R. Horticulture and Processing Division is examining added-value options for under-used fish and shellfish species. Changes in the management of New Zealand’s fisheries and, in particular, the inshore fisheries would 3

result in loss of the traditional prime species being available for export, the i D.S.LR. said in its annual report to Parliament. « Procedures have been de- | veloped for smoking jack mackerel and mussels. Several firms have been encouraged by research into their storage, shelf-life, and acceptability to begin commercial production. Further work is being on cold smoking of

southern blue whiting, hoki, and other species. Options for processing squid in New Zealand have also been studied. New Zealand arrow squid is considered very well suited to the production of dried, roasted, seasoned squid (saki ika), smoked sliced squid, marinated squid, and squid steaks. Some species, such as hoki and southern blue whiting, hawta very short flesh

which requires special handling techniques in processing. Studies using electron microscopy are giving the D.S.I.R. a better understanding of the causes of flesh softening. These species are suited to the production of a highvalue, minced fish paste known as “surimi” and research is planned to develop techniques for production on a commercial