Processed & Flash Frozen At Sea
The catch is brought aboard ship, and is quickly discharged from the fishing gear. The fish are bled, DE-headed and gutted. Fish are put into tubs with “slush” ice at or below seawater temperature, 31° to 34° F (1°C). Fillets are transported on conveyer belts to the trimming line, where each fillet is illuminated on a candling table and all bones, blood spots, bruises and other imperfections and defects are deftly removed. Once trimmed, fillets are transported to the weighing/packing station where they are size graded, weighed and packed into cartons (shatter packed) and labeled according to specie, skinless/boneless, size, grade, and date. The finished, packed product is then placed into the flash freezers. After freezing is completed to a minimum core temperature of -11°F (-24°C), the product is packed into master cases that are labeled on both ends with all necessary information. Master cases, in a frozen state, are then lowered into the fish hold, where the minimum cold storage temperature is -18°F (-28°C). After packing, the net weight, core temperature,and the packer's number and label information are carefully checked. All of these steps must be strictly followed to be considered “certified” according to the Quality Handbook for Frozen-at-Sea Producers.
 |
Omega 3 Oils
Is The Essential Fatty Acid in Omega 3 the Secret to Eskimo Heart Health?
Despite a diet amazingly high in fat, researchers found that the Greenland Eskimos had a very LOW rate of heart disease plus low rates of cancer and diabetes. The reason?
The answer well might be the fact that the Eskimo diet of cold water fish and marine mammals was correspondingly high in a specific omega-3 fatty acid called EPA or Eicosapentaenoic Acid. Americans and others who eat a diet low in EPA have a HIGH rate of heart disease plus high rates of both cancer and diabetes.
Additional studies in Japan, the Netherlands and Sweden have given further confirmation to the fact that the higher the fish consumption, the lower the rate of heart disease.
Unlike the fatty acids found in meat, the EPA in cold water fish and marine animals actually seems to protect against heart disease. This remarkable effect seems to due to EPA's ability to thin blood and discourage excessive blood clotting. At the same time, it may even raise HDL's (the "Good" cholesterol) while lowering cholesterol and triglycerides In fact, several clinical trials have shown that fish oil reduces triglyceride levels by up to 50%!
Fish oils are also being taken orally for weight loss, (when used in conjunction with a modified diet), asthma, cancer, painful menses, hay fever, chronic fatigue syndrome and more. |
|
