5 ms·

Fish doesn’t seem to preserve that well. Even smoked salmon only lasts a little while. This doesn’t prevent you from making fresh sausage, but the fresh sausage

by ip26 5y ago

Fish doesn’t seem to preserve that well. Even smoked salmon only lasts a little while. This doesn’t prevent you from making fresh sausage, but the fresh sausage market is not very big.

belorn 5y ago
Growing up with parents that were small scale fishermen, I grow up recognizing that the store bought fish taste and smell was actually just fish that people hasn't manage well enough to keep fresh. Most of the catch we got was actually alive when we came back from the lake, and then generally imminently gutted, fillet, and put in the freezer. Smoke salmon is an other thing that really should not be in fridge temperature for more than a few days, I would say max 5-7 days from when it was smoked. Smoked salmon freeze well through, and one can also grind up smoked salmon that has been frozen to make quite nice Pâté and other dishes. Naturally, if the fish was mishandled before it was smoked then the result is likely to be bad also. Fish at the supermarket is really hard to determine how long it been unfrozen, or how many times the fish got thawed and refrozen during processing, or if all the people involved between has been handling the fish with the care needed to not allowing the rotting process from starting.
- bobthepanda 5y ago
  One interesting thing is that Chinese supermarkets, even the ones in the US, tend to keep fish in water tanks, to be processed by the fishmonger.
  - nyanpasu64 5y ago
    I've heard that these water tanks are often diseased fish or contain antibiotics. Is this true?
    - bobthepanda 5y ago
      I doubt it. I've eaten it weekly for much of my life. At the very least, I doubt it's anything much worse than the fish on a fish farm get.
- doublepg23 5y ago
  I’ve done my share of fishing and can’t say they smell much better even though the taste sure is.
joecool1029 5y ago
> Fish doesn’t seem to preserve that well. https://en.wikipedia.org/wiki/Dried_and_salted_cod https://en.wikipedia.org/wiki/Dried_and_salted_cod I've cooked this (baccala/salt cod) at least a year old and it was fine, I would reckon that it'd be fine for multiple years if kept cool (in refrigeration).

by ip26 5y ago

Fish doesn’t seem to preserve that well. Even smoked salmon only lasts a little while. This doesn’t prevent you from making fresh sausage, but the fresh sausage market is not very big.

belorn 5y ago

Growing up with parents that were small scale fishermen, I grow up recognizing that the store bought fish taste and smell was actually just fish that people hasn't manage well enough to keep fresh. Most of the catch we got was actually alive when we came back from the lake, and then generally imminently gutted, fillet, and put in the freezer. Smoke salmon is an other thing that really should not be in fridge temperature for more than a few days, I would say max 5-7 days from when it was smoked. Smoked salmon freeze well through, and one can also grind up smoked salmon that has been frozen to make quite nice Pâté and other dishes. Naturally, if the fish was mishandled before it was smoked then the result is likely to be bad also. Fish at the supermarket is really hard to determine how long it been unfrozen, or how many times the fish got thawed and refrozen during processing, or if all the people involved between has been handling the fish with the care needed to not allowing the rotting process from starting.

bobthepanda 5y ago
One interesting thing is that Chinese supermarkets, even the ones in the US, tend to keep fish in water tanks, to be processed by the fishmonger.
- nyanpasu64 5y ago
  I've heard that these water tanks are often diseased fish or contain antibiotics. Is this true?
  - bobthepanda 5y ago
    I doubt it. I've eaten it weekly for much of my life. At the very least, I doubt it's anything much worse than the fish on a fish farm get.
doublepg23 5y ago
I’ve done my share of fishing and can’t say they smell much better even though the taste sure is.

joecool1029 5y ago

> Fish doesn’t seem to preserve that well. https://en.wikipedia.org/wiki/Dried_and_salted_cod https://en.wikipedia.org/wiki/Dried_and_salted_cod I've cooked this (baccala/salt cod) at least a year old and it was fine, I would reckon that it'd be fine for multiple years if kept cool (in refrigeration).