Sea bass... raw?

About (not) consuming fresh raw fish and fresh raw egg yolks
Kookaburra
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Re: Sea bass... raw?

Post by Kookaburra »

RRM wrote: Sea bass contains little fat (only 2%), so you cannot keep it in the fridge for long (as opposed to salmon and tuna).
So the less fat a fish has, the shorter it can last in the fridge? Why is it so?
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RRM
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Re: Sea bass... raw?

Post by RRM »

Its just a general observation that does not hold true for all fish species.
Mackerel, for example, contains quite some fat, and yet you cannot keep it for more than 2 days.
Thats because other factors are at play as well, such as the level of amines.
But about the fat; it acts as a kind of protective layer.
dandate2
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Re: Sea bass... raw?

Post by dandate2 »

raw clams? you people need therapy
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