lure-washer
Member
I have been canning Salmon in cans for years, and occasionally some of the canned salmon is quite strong in taste compared to the rest from the same batch.
There are several salmon in each batch, as I can approximately 60 cans at a time
All of the salmon are handled the same. They are cleaned on the boat as soon as possible, and put on ice.
They are frozen, until being thawed for canning.
It appears that the majority of the stronger tasting salmon is fairly white or marbled as compared to the red.
Any ideas as to why this happens?
Lure-washer
There are several salmon in each batch, as I can approximately 60 cans at a time
All of the salmon are handled the same. They are cleaned on the boat as soon as possible, and put on ice.
They are frozen, until being thawed for canning.
It appears that the majority of the stronger tasting salmon is fairly white or marbled as compared to the red.
Any ideas as to why this happens?
Lure-washer