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0

are you keeping the skin on? If you take the skin off it's likely to fall apart. If you've kept the skin and it's falling apart I suggest it's overcooked.


0

I believe Haddock has a lot higher sodium count then Cod


9

I found this very informative article from the Crown Prince company, an anchovy canner and distributor. Apparently the reason for cold storage has to do with the preservation process and product quality: Anchovy Handling Anchovies are a "semi-preserved" product. This means that they are not sterilized by either cooking or pasteurization. Instead, ...


8

All anchovies I have ever seen in cans or jars are shelf stable. There is no reason to sell them cold unless there is a consumer preference for them to be sold that way. I have never seen canned or jarred anchovies in the cooler (US). There may be brands sold elsewhere that are not shelf stable, but they should be labeled as such, particularly since canned ...


1

As far as food safety goes, you are fine: Neither was the fish in the danger zone for the thawing, nor did you store it in the fridge for too long, even considering the second thaw in the future. However, the food quality suffers from each freeze/thaw cycle: Ice crystals damage cell walls and causes loss of liquid, which you then find in the freezer bag or ...


2

You will want to scale the fish, definitely. If you don't the result will be absolutely awful as the scales will come off in cooking and get all over the place. They won't stay attached to the skin for easy removal. Other than gutting and scaling (and a thorough wash) preparation before cooking depends on the effect you want on the table, and how much you ...


0

Phenylthiocarbamide would be my guess. Some people can taste it, and some people cannot, and that is genetical. It is extremely bitter if you can taste it. We used it in social conformity experiments in psychology: if you dont taste it, but everyone else, you conform or not etc... Now, how that stuff gets into your fish... I remember something about it ...


7

As I explained in another question recently, there is no meaningful answer to this. There is no way to make the prediction "you have a X percent chance of infection per parasite infested meal". Instead of predicting it mathematically, we could feed people infected fish and measure it, but as far as I am aware, no ethical board will approve that experiment. ...



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