(4) Form IV, steaks. Form IV products are fish steaks. Crosscut sections
are cut perpendicular to the backbone. Examples of Form IV products procured for
troop issue are halibut and salmon.
Figure 1-4. Market Forms of Fish.
c. Other Market Forms.
(1) Canning. Examples of canned products are salmon, tuna, and sardines.
Canned salmon is produced from pieces of salmon that are placed in a 15 1/2 ounce
can with salt. The can is sealed and retorted at 250o F (124o C) for approximately 45 to
50 minutes. DOD purchases red (sockeye), medium red (silver), and limited amounts of
(2) Fish portions or fish sticks. Raw, breaded fish portions and sticks are
prepared from frozen fish blocks. Approximately 30 pounds of fillet are placed in a
container, frozen under pressure, then tempered and cut into portions or sticks to a
required size. These pieces are then battered, breaded, and refrozen. Breaded
portions and sticks must contain at least 75 percent fish flesh. They may be processed
from cod, pollock, haddock, or perch.
(3) Vacuum packing. The product is frozen, placed in a heavy plastic pouch.
A vacuum removes the oxygen and the pouch is heat-sealed. Salmon steaks and
halibut are examples of products marketed in this form.
(4) Freeze dehydration. In freeze dehydration, the moisture content is
reduced to 2 percent. Examples are fish squares (procured for troop issue) and shrimp.