Cuttlefish Quality and Handling Trials

Summary

In conjunction with the Marine Technology department's cuttlefish capture trials, the Fish Technology department conducted trials to investigate factors affecting cuttlefish quality. The trials studied the effects of both icing delay and gutting delay upon cuttlefish quality. Although the extent of the trials was limited they showed that cuttlefish spoil rapidly if not chilled and that even a short delay of 6 hours between bringing them aboard and icing has a significant effect on quality. The gutting delay trials have shown that the gut membrane of the cuttlefish is very strong, and for cuttlefish stored from capture at chill temperatures, it takes approximately 9-10 days before this membrane weakens, ruptures and effects the cuttlefish's quality. Some D.A. Massonage to cuttlefish was noted, caused by certain capture methods used, especially pots. See also Seafish Report SR467. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish.

Author

• M. Boulter

Publication Reference No.

SR465

Publication date

01 January 1996