Fish cut

Table 4.1.12A. Herring meal (IFN 5-02-000). Fishmeal is the clean, dried, ground tissue of undecomposed whole fish or fish cuttings, either or both, with or without the extraction of part of the oil. If it bears a name descriptive of its type, it must correspond thereto. (From AAFCO, 2005.)...

Dried fish. Cut samples into small pieces, mix, reduce by quartering to ca. lOOg, and grind as finely as possible. 

Rinse and pat the fish dry and place each one on a 12-inch-long sheet of aluminum foil. Divide all the ingredients except the lemon and place them inside the fish cavities put any extra onion rings on the outside of the fish. Cut the lemon and squeeze juice into the cavities of the four fish. Wrap and seal the fish in the foil. Indoors, bake the foil packets for 15 minutes in a 375 degree F oven. Outdoors, place the fish packets in the middle of the grill, using the indirect heat method, and roast them for 15 minutes. 

Remove from refrigerator, add cup of the olive oil, wine, and scallops. Bring to a hght boil, then simmer for 2 h. Add remaining fish (cut to bite size), crabmeat, and water to bring total volume to 10 qt. Simmer for 2 h, add shrimp, then 10 minutes later, add oysters and serve immediately. 

The variation with oil chain length is well studied for the fish cut by Kahlweit, Strey and Sottmann with coworkers [55, 58, 139], but apart from what was already known, the phase boundaries for the two-phase region (i.e. the microemulsion lamellar phase) were also determined in [116]. In Figure 3.7a the minimum volume fraction of surfactant, O, and the maximum volume fraction of surfactant, Osu, are shown as a function of the carbon length of the oil. The relative width of the microemulsion ((Osu - 4>s )/2) is shown as a function of oil chain length in Figure 3.7b. 

Eigure 3a shows a section through the phase prism as a function of temperature and surfactant concentration. The ratio of the volume fractions of water and oil is fixed. Because of its characteristic fishlike shape, this section is called a fish cut [57]. The phase diagram is to a good approximation mirror symmetrical with respect to the phase inversion temperature T, where the value for T depends only on the choice of components and takes the value T = 305.6 K for... 

To determine complete ternary phase diagrams, in particular at a number of different temperatures, is a lengthy process, and has been carried out for only for a few systems. Rather, one often reduce the number of composition degrees of freedom by one and studies a planar section through the phase prism. The section defined by 0vv = 0o ( fish-cut ) is shown schematically in Figure 17.3. In this section, one can determine 7] and Tu and the minimum amount of surfactant necessary to solubilize equal amounts of water and oil, which we here denote as 0. The lower 0, then the more efficient is the surfactant. We see also that the microemulsion at higher surfactant concentrations is in equilibrium with a lamellar phase (L ), a typical feature of long-chain surfactants. 

Filets—Filets are the sides of the fish cut lengthwise away from the backbone. They are ready to cook as purchased. A filet cut from one side of a fish is called a single filet. This is the type most generally available on the market. The filets may or may not be skinless. 

Steaks Steaks are cross section slices from large dressed fish cut 5/8 to 1 in. (1.6 to 2.5 cm) thick. A cross section of the backbone is the only bone in a steak. They are ready to cook as purchased. 

EAN QE n-alkane fish cuts, SAXS (Atkin Warr 2007)... 

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