I know that for fresh fish, or fish that was previously frozen without special storage, you should use it the same day. If I thawed too much, does the fact that it was vacuum-packed add to the time I can safely keep it? Does it depend on the type of fish?
There's always the delight of botulism, which thrives in the anaerobic environment provided by vacuum packing. Listeria and vibrio bacteria can grow in an anaerobic environment, and are potential food safety risks present in fish.
With this in mind, I would not expect vacuum packing to extend the life of a fish much. It will reduce freezer burn though!
Apart from what Bob already mentioned, the enzymes of the fish will keep on working so the quality (independent of food safety) of the fish will go down rapidly over time.
A similar question about fish was all I found, but fish is not chicken and they have different considerations. I buy chicken from Whole Foods that comes already sealed, and is labeled as "Air Chilled". It is not frozen when I buy it, although I am not sure if it has ever been frozen and thawed before. My question is how long will this last in the fridge? I buy them in large quantities and freeze them to be eaten over the course of a couple weeks, occasionally I will thaw one (still sealed) and not eat it for a couple days. Is this safe?
I have never used frozen pizza dough before so I didn't know how long it would take for it to thaw out. I plan on using it tonight for dinner (in about 7-8 hours) and I thought it would take much longer for the rock hard dough to thaw out. I have had it covered and sitting on the kitchen counter and it's almost completely thawed out! So once it's thawed can I keep it in the fridge until I'm ready to use it?
type fungas layer on all the fishes. It has become slightly moist. Next time around I want to take precautions and have disaster management; how can I best store smoked fish when traveling? What...We went to an island for a trip to explore local fish markets. This place is mainly exporting fish. We managed to get one of the best smoked fish (tuna, mackeral etc) from their local markets. This is different from smoked salmon and rather very hard in texture. Just before the flight we packed them with original plastic bag (no ziploc) into a packaging box and taped it - put in the dedicated
of the meats contaminating anything. Once thawed, how long do I have to keep them in the fridge until they pose a health risk? Since this might depend on the type of fish, I will leave the question open to all fish types. However FYI I ordered yellow fin tuna (Ahi), yellowtail tuna (Hamachi), and salmon (Sake). Also Capelin roe (Masago), and salmon roe (Ikura). ...I ordered some sushi grade steaks online. They came frozen, as they were shipped with dry ice to keep them nice and cold. Frozen, I cut them into pieces and put them back in the freezer, taking out
to re-vacuum seal the same bag. It was recommend to plastic wrap the meat individually. Does that defeat the point of using a vacuum sealer at all? Might I as well plastic wrap everything and then put... they would touch the others in the bag that I would vacuum seal. Also can I reseal vacuum sealer bags? If no maybe the best option is to use small bags and put the individual pieces of meat into them...I had a mishap involving steak freezing together and am wondering what the best way to prevent it from happening again. I just got a vacuum sealer and have being buying large quantities of meat
I think I suffered scombroid food poisoning, together with some other people. I actually got the worst of it. The others experienced pain in the mouth. I had facial flushing and tachycardia as well. This is not the first time this happens as we've experienced pain from both tuna and bonito. Both cooked and raw (tartar). According to the Wikipedia, this can be due to inappropriate handling of the fish. I bought this last bonito from a fish shop five minutes walking away. I guess it's hardly likely that the error was on me, but I won't rule it out neither. My handling of the bonito was to cut
I purchased a 3-pack of bacon a week ago, basically 3 vacuum packed (is that the right word for this?) bacon, stripped together (probably made together, seems like the plastic was just sealed between three clusters of bacon.) I have discovered that one of the packages is not void of air, but it is apparently airtight, I can squeeze on the package and it doesn't give in or seem to vent any air...? The expiration date on the packages are middle of next month, so they're well within their intended usage, but I'm just not sure about the air. Does anyone know? Considering they were cheap packages, I
Does double vacuum bagging food for sous vide cooking measurably increase the cook times? Or is the extra bag not thick enough to make an impact?
I bought some fish called Yellow Croaker. Can this be fried with batter to make fish and chips or will this type of fish not have the right type of texture for fried fish? What type of fish is traditionally used to make fish and chips, and generally what type of characteristics in fish would make it a good candidate to be used as a fried fish?