A Sensory Panel Evaluation of Selected Species of Finfish

An eight-member sensory panel was trained to evaluate two aquacultural finfish (catfish and hybrid striped bass) and one saltwater finfish (red snapper) for flavor, texture, juiciness, and overall acceptability. While it was hypothesized that the hybrid striped bass would receive higher overall acceptability ratings than catfish or red snapper, the new aquacultural product actually received lower ratings. The panel preferred catfish, giving it higher ratings for texture, juiciness and overall acceptability. Catfish was considered a mild flavored fish relative to the other finfish. Comparable ratings for red snapper and hybrid striped bass indicates that they are possible substitutes.