Digital DinoDigital Dino

Last update:
August 22, 2017, 13:29

Mailform Sitemap Print view

Login

Home > Go Fish > FDA Grading

FDA Grading

Whole or dressed fish shall:

Grade A - Possess good flavor and odor and Comply with the limits for defects for U.S. Grade A
Grade B - Possess good flavor and odor and Comply with the limits for defects for U.S. Grade B
Substandard - . Whole or dressed fish does not possess reas onably good flavor and odor and/or exceeds the limits for defects for U.S. Grade B quality

Evaluation of flavor and odor
"For the examination of small units, break the flesh or thawed sample either with the thumbs or by cutting with a knife in several places. Hold the cut or broken flesh close to the nose for"
"For the examination of large units, a core may be used. Drill a hole into the hard frozen fish with a high speed quarter inch drill. As soon as the drill is withdrawn, the hole and drillings are"


"(2) If the results of the raw odor evaluation indicate the existence of any off-odors, the sample shall be cooked by any of the methods set forth"


Boil in bag method by immersing the pouch into boiling water. Cook the contents for 20 minutes (until the internal temperature of the product reaches 160 degrees F.).

Steam method . Wrap the sample in a single layer of aluminum foil, and place on a wire rack suspended over boiling water in a covered container. Steam the packaged product for 20 minutes."

Bake method . Package the product as previously describe d. Place the packaged product on a flat cookie sheet or shallow flat-bottom pan of suffici preheated to 400 degrees F. for 20 minutes.


(3) The amount of material to be cooked shall be based on the results of the raw odor evaluation. A minimum of 25 percent of the sample except that not less than 3 sample units shall be used.


Definitions of defects in whole or dressed fish
"(1) “Abnormal condition” means that the normal physical and/or chemical structure of the fish flesh has been sufficiently changed so that the usability and/o r desirability of the fish is adversely affected. It includes, but is not limited to, the following examples:"
"Jellied-- partly or wholly gelatinous, glossy, or translucent"
"Milky - characterized by a milky-white, excessively mushy, pasty, or fluidized"
"Chalky-- partly or wholly dry, chalky, granular appearance, and fibrous."

"(2) “Appearance defects” shall refer to the overall general appearance of the fish (consistency of the flesh, odor, eyes, gills, and skin) and presence of excessive blood or drip and appearance of the"
"Slight--refers to an appearance defect that is slightly noticeable but does not seriously affect the appearance, desirability, and/or eating quality of the fish. (ii)"
"Moderate--refers to an appearance, defect that is conspicuously noticeable but does not seriously affect the appearance, desirability, and/or eating quality of the fish. (iii)"
"Excessive--refers to an appearance defect th at is conspicuously noticeable and that does seriously affect the appearance, desirability, and/or eating quality of the fish. (3) “Discoloration” refers to any color"

(3) “Discoloration” refers to any color not characteristic of the species used. (i) Slight--refers to the area aff
Slight--refers to the area aff ected by discoloration of significant intensity involving up to 10 percent of the total area. (ii)
Moderate--refers to the area affected by disc oloration of significant intensity involving over 10 percent and up to 50 percent of the total area. (iii)
Excessive--refers to the area affected by disc oloration of significant intensity involving 50 percent or more of the total area. (4) “Dehydration” refers to loss of moisture from fi

"(4) “Dehydration” refers to loss of moisture from fi sh surfaces during frozen storage. For skin-on fish, dehydration shall be evaluated by degree of dullness and shrinkage. (i)"
Slight dehydration--is surface color masking aff ecting more than 3 percent of the area which can be readily removed by scraping with a blunt instrument. (ii)
"Moderate dehydration--is deep color maskin g penetrating the flesh, affecting less than 3 percent of the area, and requiring a knif e or other sharp instrument to remove."
"Excessive dehydration--is deep color maskin g penetrating the flesh, affecting more than 3 percent of the area, and requiring a knif e or other sharp instrument to remove."

(5) “Surface defects” shall refer to the following where applicable:
Scales. An occurrence of attached or loose scales in any sample unit (where applicable).
"Blood spot. An accumulation of coagulated opaque, masses of blood on a fish."
Fins or pieces of fin. An occurrence or absence of attached or loose fins or pieces of fin in any sample unit (where applicable). Dorsal spine shall be removed (where applicable).
"Skin. The presence of the dark or light inne r layers of skin for skinless. For semi-skinned, reference is to the presence of the dark outside layers."
"Bruises. An accumulation of damaged portions of fish muscle, red and opaque in appearance"
"Damage to protective coating refers to voids in ice glaze or tears in covering membrane, also to breaks or splits in the skin which are readily discernible and not normally part of the"

(6) “Cutting and trimming defects” refers to the following:
Body cavity cuts--refers to mispla ced cuts made during evisceration. (ii)
"Improper heading (as specified)--refers to the presence of pieces of gills, gill cover, pectoral fins (spine), or collarbone after the fish have been headed. No ragged cuts should be evident"
"Evisceration defects--refers to inadequate cleani ng of the belly cavity of the fish. All viscera, kidney (where applicable), spawn, and blood should be removed."
"(A) Slight degree of improper evisceration and improper heading refers to a condition that is scarcely noticeable but does not affect the appe arance, desirability, and/or eating quality of"
"(B) Moderate degree of improper evisceration and improper heading refers to a condition that is conspicuously noticeable but does not seriously affect the appearance, desirability,"
(C) Excessive degree of improper evisceration re fers to a condition that is conspicuously noticeable and that seriously affect the appearan
"Improper washing--inadequate removal of slime, blood, and bits of viscera from the surface of the fish and from the body cavity."
Belly burn--an enzymatic action on the flesh causing a burned or discolored appearance. (7) “Texture defects” texture of the cooked fish; not characteristic of the species.

(7) “Texture defects” texture of the cooked fish; not characteristic of the species.
"Slight--fairly firm, only slightly tough or rubbery, does not form a fibrous mass in the mouth, moist but not mushy. (ii)"
"Moderate--moderately tough or rubbery, has noticeable tendency to form a fibrous mass in the mouth, moist but not mushy. (iii)"
"Excessive--excessively tough or rubbery, has marked tendency to form a fibrous mass in the mouth, or is very dry or very mush"

 

 

Todays Churchill Thought

Churchill was approached by a rather attractive and well-endowed woman. "Mr. Churchill," she declared, "I traveled over a hundred miles this morning for the unveiling of your bust.""Madam, I assure you," he enthusiastically replied, "in that regard I would gladly return the favor!"During World War II, as Churchill was getting dressed, an aide was reading him the news: On a cold January night with the temperature below freezing, a seventy-five year old man had been arrested for having sex with a nineteen-year-old prostitute on the lawn in Hyde Park. Churchill replied to the aide, "My God! Sex in public, temperature below-zero, over seventy-five with a nineteen year-old! It makes one proud to be an Englishman"

 

The question is

Why the Dino?

 

 

Logo