Number of pages: 26
International Standard Numbers:
Open Access: green
In traditional stockfish production the opening of the neck (removal of the frontal neck-bones) is usually done at the end of the drying period (autumn), and at the same time as quality assessment of the stockfish is performed. In recent years some producers have altered this practice and open the neck after the outdoor drying (late spring, prior to further indoor drying process).
The aim of this project was to investigate if these different production practices cause changes in quality in the product, both evaluated as stockfish and evaluated as rehydrated stockfish.
From the results it is seen that the early opening practice causes a higher amount of fish being graded as reduced quality as compared to the fish with the late opening practice. However, when comparing the rehydrated stockfish there were no difference in the products as consequence of timing of the opening of the neck.