Winnipeg Free Press

Winnipeg Free Press (Newspaper) - October 12, 1973, Winnipeg, Manitoba 14 Winnipeg free press Friday october 12, 1973 experiments under Way to make new fish foods by Katie it Randolph free press staff writer one of a series neat Little rows of tins with mouthwatering labels make a tantalizing display in the Kitch ens of the Freshwater Institute. Hurry enrolment now underway for a special session of the defensive driving course beginning oct. 15 at eleven Winnipeg schools. That s this coming monday night to enrol 942-5415 Day or inside them Are savor sounding goodies like Lake Hei ring in Mustard sauce in mushroom sauce in Tomato sauce or in Lemon aspic no to mention Lake Lerrin smoked in Oil. There Are smoked smelts and smoked smelts in Tomato eel smoked till Libee fillets smoked Rainbow Trout fillets and smoked rain Bow Trout fillets packed in Oil. Roberta Yorky a duality control chemist in the Institute s new products department admits that Alewife ill red wine aspic and in Lemon aspic has t worked out too Wel but More work May take these efforts out of the curio sity category and on to the canape Bay. Dave Iredale fishery prod id s technologist explained hat the main concern of his Dutchen oriented department is o help commercial fisheries. At his disposal Are experimental kitchens with regular and i i c w a a e ovens a smoking apparatus deep freezers Canning equipment and cupboards full of regular Utschen seasonings and com Mercial and chemical season nos which Are totally foreign o even the most spice cons Cious of Home Cooks. The Energy directed Pri warily at finding better ways to use a wide Range of fish Spe cies which have failed to make it onto the fish lovers top ten list. More specifically they Are looking at tasty ways to pre pare suckers Carp Maria Jackfish and to a certain extent tul Libee. On the great lakes they Are looking at ale wives or Sheepshead. All these have a Low com Mercial value in Canada com pared to cod Whitefish Trout Salmon and the other Best Sellers of the fish counters. So far the most promising development is aimed at the fish stick Market. The Institute Lias developed something called fish Royale which is available in Ontario and the United states. It is made from de boned fish White Bass and sheep Shead , fats and binders added pressed into fillet shapes and Batter coated and to be heated in an oven to be ready. Or. Iredale is also optimistic about the be file fish Market. The Canadian fisheries sell 6 million pounds of fish flakes annually to new Jersey where it is processed into be file fish and exported Back to Canada. We should be Able to produce t he said. Fish sausages have come a Ong Way. They now taste Serai a to pork breakfast sausage be said. The first were pretty terrible. They tasted like saw dust in a the improvements came r o m experimenting with various binders and fats and flavourings. The sausages and wieners were sampled to get an a p p r o p r i a t e hardness softness moisture. Content and flavor. The sausages Are made from the de boned fish cakes vege table oils flavourings am spices and binders in a syn thetic edible casing but they Aren t expected to make a big splash on the Canadian Markei right now. Maybe we re ahead of of i times Here. I m not sure we re ready for the fish sausage the fish stick seems a More familiar item and More accept Able to Canadian Consumers. Other fish dishes m the works Are tinned Trout steaks packed like tinned Salmon and tinned Whitefish steaks currently being produced in the Northwest territories on a commercial a e r a looking at Lake Trout and Arctic Char. We in tend to. Produce a cocktail spread and also smoked Char Alewife is commercially feasible. There Are Large quantities of the sardine sized fish in the great lakes he said. The Institute has also devel oped a breaded fish stick like product shaped like Little fish for the Freshwater fish marketing corporation As soon As it wants to go into production. But All the new products in lie world Arent going to do much for the fisheries Industry unless they taste Good to the people who buy them. So runs about a dozen taste panels a month. The testing room has 10 Little cwt is flooded with red or glue or Green Light to ensure hat the appearance of the food does t affect judgements. The tasters sit there with samples of the fish products icing tested making notes and comparing one. Sample to an Ither. A recent test was concerned with storing qualities of de boned fish and two anti oxidants were being tested. The tasters had four test samples and one reference Sample be fore them. The reference Sam ple had been kept at 60 degrees below Zero for the duration of the testing. The other samples were one with no anti oxidants one with the first anti oxidant one with the second and one with both. The tasters had to compare each to the reference Sample. To Back up the taste tests the Institute runs chemical analysis tests. Another of the Institute s problems has been a Muddy flavor and Aroma found in Rainbow Trout from certain lakes. This has been overcome by a smoking procedure which covers the Muddy taste and produces a gourmet fish from an unacceptable one. Many of these studies find their Way into technical Jour nals under dry sounding titles like acceptability studies on factors involved in the Selec Tion and treatment of White fish Cor Gonus Coupe Formis for Canning. But the results should be finding their Way onto super Market shelves in a some what More palatable form. For goodness Sake drink fresh Don t risk an Accident replace those warn out Steps with Safe new Barkman Concrete Steps and rail Ings. 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