Table of Contents
By J. Lavéty
MINISTRY OF AGRICULTURE, FISHERIES AND FOOD
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 90
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Defines gaping, and explains what happens in the muscle tissue when the fillet gapes. Discusses the principal causes of gaping in salmon and trout, i.e. poor handling, temperature of rigor, freezing, smoking and seasonal variation. Explains how care during the handling and processing of salmon and trout can reduce the incidence and severity of gaping. This Note should be read in conjunction with Note 61 and is particularly relevant to Notes 5 and 74.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
What is gaping?
How is the fillet held together?
Causes of gaping
How to reduce gaping