Text 7494, 90 rader
Skriven 2008-05-20 22:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Carbon monoxide
=======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Processors in the US may use carbon monoxide to make meat rosy

 GJ> Just remember not to sniff the pretty red meat too closely when the
 GJ> plastic package is opened.  If you find you are developing the same
 GJ> red colour, go outside and breathe fresher air.

I'm not worried; the practice is illegal in Canada and shipments of
such meat (and smoked fish) are stopped at the border. The biggest
repeat offenders are the US with hamburger and China with smoked
fish.

June 17, 1999

TO:        ALL IMPORTERS OF FISH

SUBJECT:   FISH TREATED WITH CARBON MONOXIDE

Imported fish, especially tuna, are sometimes treated with carbon
monoxide (CO). This process is termed "tasteless smoke" because in
many cases CO used in the process is generated from natural smoke.
The CO-treated fish appear unnaturally bright, with watermelon-like
colour. This colour may give a false impression about the freshness
of the fish, and it may mask colour changes caused by decomposition.

Only additives listed in Division 16, and prescribed for fish in
Division 21, of the Food and Drug Regulations can be applied. There
is no provision for the use of CO alone on any food products in
Canada, therefore, this practice is illegal and the product is
adulterated/unwholesome. While CO is a component of smoke and it is
permitted in smoked fish, it cannot be used as the sole additive.

Please be informed that no shipments of fish treated with CO will be
allowed entry into Canada. The fish will be rejected for
non-permitted additive (CO). The primary methodology used will be
sensory evaluation (unnatural colour). If the product is rejected
the processor will be placed on the Import Alert List. Legal action
may also be considered in cases where the importer knowingly
marketed the adulterated/unwholesome fish.

Thank you for your cooperation on this issue.  

Cameron Prince
Director
Fish, Seafood and Production Division
Canadian Food Inspection Agency


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bar-B-Q: Smoke-Grilled Salmon
 Categories: Canadian, Smoked, Bbq, Salmon
      Yield: 4 servings
 
      1 ts Grated lime rind
    1/4 c  Lime juice
      1 tb Vegetable oil
      1 ts Dijon mustard
      1 pn Pepper
      4    Salmon steaks, 1-inch thick
           -[1-1/2 lb]
    1/3 c  Toasted sesame seed [optl]
 
  In shallow dish, combine lime rind and juice, oil, mustard and
  pepper; add fish, turning to coat. Cover and marinate at room
  temperature for 30 minutes, turning occasionally.
  
  Reserving marinade, remove fish; sprinkle with sesame seed. Place
  on greased grill directly over medium heat. Add soaked wood chips.
  Cover and cook, turning and basting with marinade halfway through,
  for 16-20 minutes or until fish flakes easily when tested with
  fork.
  
  Source: Canadian Living magazine [Jul 95] in an article by
  Margaret Fraser "More From Your Barbecue: Smoky Grilling"

  From: Paul Meadows
 
MMMMM


Cheers

YK Jim


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