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PostPosted: Jan 1st, '15, 05:44 
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I have read about pulling fish from the tank and putting into another with different salinity, lack of feed etc... to firm up the meat and eliminate the "fishy" taste. What is the process and is it worth the trouble, time and extra expense?


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PostPosted: Jan 1st, '15, 07:16 
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No experience... but I would have thought you would need to leave purging for soooo long to affect the. Normal flesh taste..
I understand that STRESS during processing does cause undesirable tastes.. so I would fear that the change to a purge system might cause stress...
..
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PostPosted: Jan 1st, '15, 07:18 
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From my research, it's standard practice in RAS. I plan on testing my next harvest and comparing. I will know before I start harvesting fish out of my RAS...but most likely will withhold food in the grow out tank that will be harvested.


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PostPosted: Jan 1st, '15, 12:24 
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Some of my trout had a few days of no feed before harvest, but I detected no taste or texture difference. It does make gutting slightly less messy though.

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PostPosted: Jan 2nd, '15, 03:55 
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BuiDoi:
The possibility of stress makes sense.

coachchris:
I will be very interested in your findings. Please post after your next harvest.

Gunagulla:
Less mess is a plus. If the taste and texture don't change much I may not worry about it. I would be setting up a separate system just to process a few fish at a time. I would like to see if I can grow some monsters so will only pull a few fish at a time to allow room for the others to grow larger.


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PostPosted: Jan 2nd, '15, 16:13 
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Possibly telling tales... but I know a commercial producer who calms his silvers in a tank with Oil-Of-Cloves..
He does it simply to completely De-Stress the fish prior to killing..
so from that I would have to deduce that HE sees a difference in the commercial product..
..
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PostPosted: Jan 2nd, '15, 16:27 
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Ive tried both purging and not purging and couldnt tell the difference

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