![]() ![]() ![]() One of the biggest challenges for utilizing flash-frozen tissues is the necessity for histopathologists to be familiarized on evaluat- ing and interpreting lesions and other microscopic changes from frozen samples. For example, formalin-fixed smelt are ideal spec- imens for evaluating histopathological changes but will no longer be useful for the analyses of enzymatic activities, pathogen iso- lation, otolith microchemistry, RNA/DNA ratio, and triglycerides. Although directly pre- serving the fish in fixative after collection provides standard tissues for histopathology, fixed tissues are no longer useful for the other measurements. Our study demonstrates the advantage of freezing smelt prior to fixation for histological analysis, improving its compatibility with analyses of other biomarkers and endpoints. Overall, we detected no difference in pathogen types and scores between fresh and frozen smelt samples. The absence of viral agents from parallel samples of fresh and frozen tissues of Delta Smelt indicates that viruses were not detectable in either tissue type. For viral isolation, the World Health Organization (2000) suggests preserving clinical specimens in liq- uid nitrogen or in −20 or −70 Our findings corroborate previous results in other fish species where common bacterial fish pathogens remained viable at 20-60 days post freezing (Brady and Vinitnantharat, 1990). More- over, our results showed that the bacteria that were recovered in frozen and fresh tissues of smelt were similar in terms of species type (present results Baxa et al., 2015). Under extenuating circumstances such as in field monitoring surveys, freezing samples can be used to preserve the integrity of fish tissues for isolation of microbial organisms (Noga, 1996 Klinger and Francis-Floyd, 2013). Bac- terial isolation was compared between fresh and frozen tissues as the standard method requires the use of fresh tissue samples (AFS-Fish Health Section, 2007). These results suggest that flash-freezing is an appropriate method for preserving field samples of Delta Smelt, (present results, Baxa et al., 2015) to minimize the deterioration of tissues for microbial isolation. Bacterial organisms were viable in frozen smelt tissues, and pathogen scores were similar between fresh and flash-frozen tissues. frozen tissues also demonstrated suitable outcomes for isolation of pathogens that commonly use fresh tissues. Slightly pink in the inside gives the salmon an extra juicy, mouthwatering appeal. Grill on medium high, skin side down for about 15-20 minutes. Then take the fish out of the bag and position them on the prepared cedar planks. Shake briefly and let set in the fridge for about 30 minutes. ![]() Meanwhile, whisk together all the ingredients and pour the liquid in a sealable bag and introduce the fresh or thawed salmon. Make grilling fun! Soak the cedar plank in lukewarm water and let it soften for about 30 minutes. Old Bay Seafood Seasoning, and 2 pounds salmon portions. Get your ingredients together for the marinade. 1/3 cup extra virgin olive oil, 1/3 cup freshly squeezed lemon juice, 6 garlic cloves finely chopped, 2 tbsp fresh basil, 2 tsp. Since salmon does have a flaky texture and can easily break apart during grilling, the cedar plank gives the fish added support and also keeps the meat moist and tender through the cooking and of course, for the dining experience. Grilling brings out the best flavor, especially when marinated and placed on a cedar plank for a smoky cooking. Their lips turn red as they rush up the rivers to mate, and their home in both salt and fresh waters give their cooked meat a sweet flavor. Smaller than most salmon, between 5 to 15 pounds, sockeye grills, sautés, and even bakes into a firm, oily reddish, and flaky cut that’s rich in flavor. Sockeye salmon boasts some unique features. Rich in omega-3’s in fact, the most of any fish, salmon helps lower cholesterol and wards against heart disease. The cycle continues and so do the tremendous dietary benefits. Then, like clockwork, they return to their original waterways to lay spawn to their own eggs. Alaskan Sockeye receives accolades as a healthy fish choice and a strong contributor to USA seafood excellence. Beginning their young lives in pools and tributaries in Alaska’s heartland, salmon eventually make their way into salt water for their adult lives, about three years. ![]()
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