Live storage yields whiter cod fillets
Recent tests with storage of live cod show that twelve hours after catch, the meat of cod caught using Danish seines can again be white.
The meat of cod caught using Danish seines often has a pink colour due to extravasation in the muscle.
Fiskeriforskning’s studies of i.a. oxygen consumption and quality of cod show that the pink colour decreases after 12 hours with live storage, and that the quality is greatly improved.
Tests are currently in progress at Stø in Vesterålen, continuing the research on live storage.
The scientists are comparing lines and fish pots as fishing gear, and the studies include how the fish recover after having been taken out of the sea and transferred to net cages.