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64

Frozen food does spoil over time. Much slower than even just thawed, sure, but don't expect that something that would spoil within few days at just above 0°C will last with unchanged quality for years at -18°C (even if it were always at that temperature). There are also physical and chemical effects contributing to spoiling of food. Freezing refers to water ...


55

The salmon will get water logged and mushy (and consequently release a lot of water during the cooking process) if you omit the bag. It's not unsafe, but it will decrease the quality of the salmon.


45

Unless if it's labelled "sushi-grade" or "sashimi-grade", they probably don't freeze it deeply enough, so I wouldn't recommend it as-is. This is because of Salmon's high risk of parasites. However, you can turn it into sushi-grade fish if you have a freezer that reaches -20°C, and don't mind waiting. Here in British Columbia, the government has Sushi Safety ...


38

According to this article about Blumenthal's method, which also explains the other ingredient/method choices: https://www.nytimes.com/2007/03/07/dining/07curious.html The key to the Fat Duck batter is the alcohol, which does a couple of very useful things. It dissolves some of the gluten proteins in the wheat flour, so no elastic network forms and the crust ...


30

The primary use of beer in a beer batter is its alcohol, which disrupts gluten formation and needs less heat than water to evaporate, improving the texture of the final crust. For flavor, most recipes using beer do best with a malty, low-bitterness beer, like a marzen, scotch ale, or (maybe) amber ale. Highly-hopped "put hair on your chest" IPAs are a bad ...


23

Don't read too much into the "sea"; there's no rule that every word in the language has to stick precisely to its etymological roots. Seafood just means edible aquatic life, i.e. fish and shellfish in general. It's a food word, not a biology word, and fish on your plate looks pretty much the same whether it's freshwater or saltwater fish, so generally it ...


22

This article indicates that it's probably gall bladder bile: The gall bladder [...] sometimes [...] breaks even when you are cleaning the fish very carefully and close to the skin. If the gall bladder is broken, the greenish yellow biliary fluid pours immediately out into the inside of the fish and starts to absorb into the meat. The meat becomes bitter. [.....


20

Osmotic Pressure If you boil vegetables in water, some of the compounds from within the cells will leach out of the vegetables into the water. The reason is because vegetables are bags of water with goodies inside and a semi-permeable membrane holding them together (the skin). The compounds inside (vitamins and other micro-nutrients) look around and say: &...


19

My suggestion would be if you don't like the taste don't buy the fish in the first place, however if you have bought fish and then found out it's too strong a flavor there are a few things you can do: A squeeze of lemon: acidity is a well known and frequently used way to cut fatty, oily flavors Sugar rub: coating the flesh with some sugar and letting it sit ...


18

Oh yes. Different people use different categories, no one system is canon, but this bit from Cooking Light is helpful; I wouldn't hesitate to substitute within these categories. Dark and oil rich: anchovies, bluefin tuna, grey mullet, herring, mackerel (Atlantic, Boston, or King), Salmon, farmed or King (Chinook), sardines, skipjack tuna White, lean, and ...


17

When you cut any food you expose the cut surface to oxygen, which causes chemical changes due to oxidation. You also expose the cut surface to microbes and organisms which break down food. Both of these will impact the quality of cut meat or fish, so yes a filet cut from a whole fish just before cooking would be fresher and better quality than one cut some ...


17

That is an interesting idea, but I would not recommend it. It is true that UV light is able to kill microorganisms, and it has been used to treat water for quite some time now. It has also been used to treat some types of juices, and is even used in the food industry (factories). It is an alternative to pasteurization, since it provides an alternative way ...


15

According to an article about Fugu at Maldova Welcome: Some people who’ve tried puffer dishes describe it as one of the most sublime flavors in the world. Others, apparently less enthusiastic, or simply more objective, describe fugu meat as a cross between crunchy and chewy, said by the Japanese to go “shiko-shiko” in one’s mouth when absolutely ...


15

Baking fish in clay is like baking the fish in an impromptu duch oven: it keeps the moisture inside the meat, unlike roasting the fish on a skewer. The clay should impart only very little flavour. If you use the clay directly on the fish, the skin typically sticks to the clay and is removed with the clay. Other methods wrap the fish in large leaves first ...


15

If you can't find details then it's pretty likely it is not sushi safe, and I would certainly make that assumption. Sushi safe freezing would add extra costs and Ikea is all about low costs. Plus, it wouldn't be necessary if the fish is going to be cooked or cured, and that's how most want to use it. If it was sushi safe I'd expect to see it clearly marked ...


14

Live parasitic worms are to be expected in raw fresh fish, and need to be dealt with in one of three ways: Cooking: If the fish is thoroughly cooked, the worms will be dead and safe to eat. Removal/avoidance: A skilled sashimi chef has an eye for parasites, and will either discard contaminated pieces, or remove the parasites. Freezing: So called "sushi ...


13

It just has to get to 145F for safety, and in boiling water that happens really fast. 5-10 minutes is totally believable. On top of that, fish is really unpleasant when overcooked, so you really want the minimum possible cooking. (For that reason, boiling is not usually a great way to cook fish - you tend to overcook it easily, especially the outside.) Note ...


12

As far as I am aware, you cannot recognize this in advance. What you describe is due to very damaged cell structure in the fish. The "water" are the fluids contained in and around the fish cells, which make the filets juicy. They flow out when the cell walls in the fish rupture. The reason for rupturing is that the fluids are water-based, and water ...


11

I suspect that this is a question that it's impossible to give a definitive answer for. In reality it's probably a mixture of religion, culture and confusion. I reckon that in most cases that it boils down to "Fish isn't a meat because when I was growing up I was told it's not a meat", or something like that. In terms of etymology, "meat" ...


11

Partial answer, but here are some important facts before someone gets hurt: Germicidal UV (UV-C) lamps are NOT the same as blacklight/anti-counterfeit/tanning (UV-A/UV-B) lamps. Parasites and microbes are two distinct risks with raw fish, and need different measures. Something (the bulk of the food, or packaging around it, or material used to protect skin ...


11

I don't think the alcohol affects the tase in this kind of perparation. The point is to create surface of contact by using the gases in the beverage. Usually in restaurants that serves this kind of dish they use sparkling water or any cheap beer. And for a extra crispness you can add the batter into a whipped cream dispenser charged with CO2 cartridges ...


11

They are most likely "best by" dates, meaning quality may suffer, but they remain safe.


11

Yes, if you use brine! (And keep an eye on it to make sure you don't leave it in too long after thawing.) It's interesting that Lawnmower Man brings up osmotic pressure. Though he makes some very good points, he missed the fact that you aren't bound to using plain water; you can balance the osmotic pressure by adding salt (or sugar, which is common when ...


10

Parasites in fish are common. In short, your fishmonger could have done a better job of pulling them out (unless you bought them whole). They are not deemed harmful if cooked properly (see the FAO link below). There are guidelines and standards about the number of Nematodes in a given amount of fish. Some types of fish are more susceptible than others, ...


10

I have been around vegan meat/fish substitutes for a while being vegan myself, and often you can find (in specialized vegetarian stores - especially asian vegetarian stores or online) stuff labeled as "vegan fish" which most of the time refers to soy, seitan or some other protein pieces with a seaweed "skin". Sometimes recipes call for linseed oil ... ...


10

Your set-up is fine. You'll probably eventually want to trade in the stock-pot for something like this: But there is no reason that the set-up you have shouldn't make great salmon. I have exactly that set-up (including the stock-pot for now, but the square polypolycarbonate container is on order). 125F for one hour is pretty close to bare minimum time and ...


10

No, it is not safe anymore. The scombridae family of fish (mackerels, tunas, bonitos) decay in a way that does not necessarily cause a bad smell, as the bacteria just convert amino acids of the fish into a harmful version. The bacteria that does this is unfortunately facultative anaerobic, which means it prefers oxygen, but will do without, too. So, the ...


10

I'd like to start with an analogy. Look at what you said in comments that some vegetables are actually better purchased frozen than purchased fresh. Let's take frozen peas vs fresh. Peas notoriously begin to lose flavor and their great texture as soon as they are picked. Quality manufacturers of frozen peas get those peas frozen at extremely low temperatures ...


9

If you are speaking of a salmon filet, you must remove the pin bones one by one. The easiest way to do it is with tweezers or needle nosed pliers. This brief video demonstrates the technique: Run the back of your knife across the line where the bones are, from tail to head, to make them pop out more. Pull each bone, on an angle towards the head of the ...


9

This likely doesn't answer the main question in the title, but in the body of the question, you mention: A friend of mine calls herself a vegetarian. I thought a vegetarian is someone who doesn't eat meat or more explicit: Someone who avoid dishes that contain parts of something that has central nervous system or called "animal". But she eats fish. I ...


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