date:Sep 27, 2012
ology andOSU Seafood Research and Education Center, Astoria, Oregon. Wethought if it's the fish protein that is minimizing the fatuptake, how can we use that on other fried seafood to get the
same results?
Typically when you fry chicken nuggets or fish, you get a fatcontent of about 16% and 10% respectively, explained fellowresearcher Angee Hunt. When we fried the breaded shrimp bycoating it with our fat blocker solution, the treated shrimp had15-20% less fat compared to untreated shrimp.
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