The fish, off-loaded approximately 12 h after capture,were placed in ice with a fish/ice ratio of 1:2(w/w) and transported to the .
The fish wereimmediately
washed, gutted, filleted andde-skinned.Fish flesh was
minced touniformityusingamincerwithaholediameter
of 5mm.Fishandmincewerekeptiniceduringpreparation.