The taste of fish as food is almost one of the best kept secrets and not much information can be found about it. In general, meat captures its flavor from what the animal eats. There we have the select taste of Acorn Ham when the pig does not eat anything other than acorn.
Let’s say, in addition, that the fat of land animals is not distributed in the same way as in fish, and of course, the sea environment has its own typical flavors and smells like that of salt, which undoubtedly gives a special flavor to fish and other seafood. In fish, as we say, fat is distributed throughout the body and is what defines the taste according to the species.
Thus, Salmon has its particular taste, the fruit of a lifetime in cold water and continued exercise, well known. The same happens to Cod, Hake, and other species, which, according to the shape of their bodies, distribute fat and muscle mass.
At Scanfisk we carry out organoleptic tests throughout the production process, and we also train our workers to “taste” fish meat as professionals, and can discern the quality of taste and flavor that we are looking for.
The same naturally occurs in the Ultrafish project.
We could never say that Ultrafish is an optimal process for thawing and treating fish if we do not carry out organoleptic tests, taste, taste, color and odor tastings, in measured and contrasted health conditions for people.
In coordination with the University of Zaragoza, we have developed countless tastings that certify that Ultrafish fish have good taste, smell, taste, and color after treatment.
The photo that we accompany in this post is a dish made with Baked Ultrafish Cod, and we attest that it was very tasty. Nothing warns that it is Ultrafish fish, and without a doubt that is good news.