Edible coating makes fish filets longer-lasting, healthier
Thursday, July 16, 2009 - 15:49
in Biology & Nature
CORVALLIS, Ore. -- Consumers may be able to eat longer-lasting, potentially healthier fish fillets if research at Oregon State University makes its way to the supermarket. That's because OSU scientists have extended the shelf life of lingcod fillets and possibly made them more nutritious by dipping them into an edible, protective coating enriched with fish oil.