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 luggage. That was it.
This all led to a very painful experience just now. However, after coming back from nearly 8 hours of flight + another 2 hours, we opened the box and dropped dead to find the dust 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 sort of packaging material should be used?
Are you sure it was fungus, if it was just a dust? I don't know what else it would be, but 8 hours seems short for that to grow.
In any case. Keep it very dry, perhaps by wrapping in parchment or muslin and packing in rock salt before sealing all in plastic. Cool it with ice, sealed in a separate plastic bag, or preferably gel freezer packs, also separate.
I've never been in that situation, so I can't say I've tested this advice.
Assuming a big city on the Easter Seaboard in the U.S. with a fresh fish market, what would you say are the best bets for sushi-grade freshness when it comes to types of fish? What I have done before is buy a tuna steak and smell it before and also make sure it doesn't have the rainbowy sheen on the surface -- never got sick. Do you know of other types of fish that are typically fresh enough at fish markets that you could use to make sushi?
Seafood Watch persuaded me that I ought to experiment with fresh water prawns in my cooking. Problem: I'm in central Texas, and I can't find any. The local fish markets and grocers offer no leads, and I've failed to find any good options for having them shipped on line.
If you soak legumes (in this case split chickpeas, aka chana dal), but end up not cooking them when they would be "finished", what is the best way to store them? In water or without? And how long can you store them? Soaking time for my chickpeas are only 3 hours.
I bought smoked bacon from a local butcher and I want to know how long I can keep that bacon in the refrigerator. It is an all natural product with no preservatives other than the process by which it was cured, so no nitrates etc. I forgot to ask the butcher thinking it would be gone before it became an issue.
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