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Marine Ecosystems Research Department - jamstec japan agency ...

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JAMSTEC 2002 Annual Report<br />

<strong>Marine</strong> <strong>Ecosystems</strong> <strong>Research</strong> <strong>Department</strong><br />

quality after freezing and thawing. The general feeling<br />

was that the deep seawater salt gives the salmon roe a<br />

slightly brighter color and a milder taste than when<br />

processed with normal table salt. We also confirmed<br />

that the roe tends to have a slightly softer texture.<br />

64

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