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The Institute of Food Quality and Technology of Veneto Agricoltura [Vicenza, Italy] was asked to carry out standard taste tests on a sample of farmed red porgy, with the aim of pinpointing any significant differences between it and wild red porgy as well as a group of other farmed and wild fish.
The tests were carried out in July and August 2003. The fish species and their culture were assessed on a range of sensorial qualities that gave the following results:
| Species |
Origin |
White-ness
|
Smell of fresh fish
|
Sweet
|
Acid
|
Bitter
|
Taste of fresh fish
|
Tender-ness
|
Fibres
|
Succu-lence
|
Adhe-sion
|
Fatti-ness
|
| Seabream |
Farmed Greece |
8.01
|
6.11
|
4.00
|
2.36
|
1.99
|
4.56
|
6.87
|
4.61
|
5.03
|
5.94
|
3.93
|
| Seabream |
Farmed Italy |
7.53
|
5.06
|
3.48
|
2.29
|
2.25
|
4.26
|
6.63
|
4.75
|
5.05
|
5.69
|
3.27
|
| Seabream |
Wild |
8.38
|
7.44
|
3.95
|
2.87
|
1.73
|
5.03
|
6.45
|
4.72
|
5.85
|
4.79
|
3.84
|
| Red porgy |
Farmed Greece |
8.49
|
6.34
|
3.61
|
2.11
|
1.82
|
4.48
|
4.37
|
6.63
|
5.20
|
4.33
|
2.94
|
| Red porgy |
Wild |
7.54
|
5.65
|
2.96
|
2.43
|
2.10
|
3.66
|
6.73
|
4.13
|
5.54
|
3.49
|
3.06
|
| Trout |
Supermarket |
2.19
|
4.67
|
3.42
|
2.47
|
1.98
|
4.58
|
5.74
|
5.22
|
4.38
|
4.51
|
2.80
|
| Trout |
Fishmonger |
3.73
|
4.40
|
2.43
|
1.75
|
2.18
|
3.28
|
7.01
|
4.90
|
4.87
|
4.38
|
3.03
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The laboratory concluded that the major difference between the farmed red porgy and the other fish tested lay in its lower tenderness and higher fibre content, but there were also other significant differences.
However, there was little to distinguish it in the key aspect of taste from the rest of the sample. The wild red porgy was generally found to have similar characteristics to the farmed and wild seabream.
Notes:
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Sensorial Analysis.pdf