Eating Quality of Deep-Water Fish Species and their Products

  • Martine Brennan
  • Ronan Gormley


The quality of 23 frozen under-utilised fish species was examined. The species were spot samples of deep-water fish caught near the Rockall Trough. Lead, cadmium and mercury concentrations were determined for six species and were much lower than the maximum levels set in 1992. Ammonia levels were unacceptably high in three shark species. Some of the fish species had very high levels of drip loss on thawing, indicative of freezing damage; others were potentially difficult to fillet automatically. Sensory analysis showed that, as fillets, taste panellists preferred six species to cod, while, presented as nuggets and fish-cakes, ten and eight species, respectively, were preferred to cod. Orange roughy, black scabbard, morid cod and Portuguese dogfish scored particularly well for acceptability. Some of the species that were very tough or soft as fillets, scored much better as nuggets, perhaps because their texture was improved by mincing. Skinless deep-water flying squid was preferred to commercially sourced squid (Illex coindetti), due to its texture and flavour. This study has highlighted that many under-utilised deep-water fish species are highly acceptable. If deep-water fishing gear is not prohibitively expensive and marketing is managed well, then there will be good potential for commercial gain from deep-water fishing.


Eating Quality Drip Loss Orange Roughy Rockall Trough Marine Institute 
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© Springer-Verlag Berlin Heidelberg 2002

Authors and Affiliations

  • Martine Brennan
  • Ronan Gormley

There are no affiliations available

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