the fish is gutted and cleaned to keep the flesh from being discolored by blood prior to freezing. the fish is glazed to protect against rancidity and drying. the meat has a very firm texture, is % protein and % fat content, with a distinctive flavor and rich firm sweet taste. after being skinned, eels...
appendix b appendix c appendix d protocols for the translocation of fish in victorian inland public waters table abalone aquaculture translocation protocol abalone aquaculture biosecurity protocol audit guidelines protocol for the translocation of blue mussels victorian protocol for the translocation of eels...