The Effect of Soak Time on the Quality of Cod in Set Nets

Summary

The quality of cod resulting from net immersion periods (soak times) of between 3 and 48 hours was investigated. The trials were carried out on a 9 m boat along the Yorkshire coast during July and September 1991. The fish which were alive when brought on board were in excellent condition. After 9 hours soak the freshness of the cod progressively reduced as the physical damage increased. Over half the cod from the 48 hour soak time were spoiled beyond marketability. Recommendations to help assure quality are made.

Publication Reference No.

SR415

Publication date

01 February 1993