Update - Frozen fish

About (not) consuming fresh raw fish and fresh raw egg yolks
Ducky
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Post by Ducky »

But you know what, you just gave me an idea: i put one in the freezer. :)
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Oscar
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Post by Oscar »

I don't know. Some eggs and organisms have a very high survivability.
Kasper
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Post by Kasper »

Is there anything that could be a problem with frozen fish ?
Iris
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Post by Iris »

I think this topic already answers your question. But again....
There is no problem whatsoever with eating previously frozen fish. It is important though the fish was fresh when frozen, but this is just as important when eating fresh (so not previously frozen) fish. And if it wasn't fresh you'll definitely taste it.

You can notice the flesh will get less and less firm the longer it has been frozen, and it gets a weird smell over time. And so the taste will get worse over time too. When it doesn't taste good anymore, you shouldn't eat it (but again, the same goes for fresh fish)
Kasper
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Post by Kasper »

But why then, was it previously not recommended ?
What was the theory behind that ?

At the acne sample diet page it is still stated the other way around:
http://www.waiworld.com/waicure/acnesamplediet.html
Iris
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Post by Iris »

Yes, we are working on changing that ;)

Previously, it was thought it could cause acne. But now we know it doesn't, so there is no problem eating it.
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RRM
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Post by RRM »

The notion that frozen fish could cause acne,
was based on multiple experiences with frozen herring.
Frozen herring however, is also always heavily salted,
which appeared to be the reason why the herring caused acne.
No other (non-salted) previously frozen fish has ever appeared
to be able to cause acne since.
Kasper
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Post by Kasper »

Good to hear this.

I was planning to go al the way for herring. Is all the herring in the Netherlands salted ?
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Oscar
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Post by Oscar »

As far as I know all herring has been frozen and salted.
Iris
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Post by Iris »

No, not all herring is salted, but I have not yet found fresh unsalted herring...
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Post by RRM »

Herring that is intented to be consumed raw ("maatjesharing")
needs to be deep frozen, by law, because of the herring parasites.
And even the non-frozen one (green herring) is salted.

So, there are different types of herring:

- Herring, in general as the specie of fish (Clupea harengus)
salted or not, deep frozen, or not.

- "Maatjesharing"; caught in the period of Mai 1 and Juli 31,
and intended to be consumed raw as "Hollandse Nieuwe" or "maatjesharing"
(the latter is the same fish, caught in the same period and treated the same way,
but sold after August)
Which is always salted and deep frozen at sea.

- "Salt herring"; caught after Juli 31, but treated the same way.
It no longer deserves the name "maatjesharing" or "Hollandse Nieuwe".

- "Green herring". Only salted on board of the vessel.
By law it is not permitted to eat this herring, as it has not been deep frozen for 24 hours.
Its usually used for making "cured herring".


And a few herring products:
Panharing: fried and cured herring.
Bakbokking: smoked and depp fried herring.
Bokking: warm or cold smoked herring.
Spekbokking: herring smoked between 20 and 30ºC.
Strobokking: smoked at 80ºC.
Kipper: opened up herring, smoked (cold or warm).
Kookaburra
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Post by Kookaburra »

What happens if you eat herring that isn't frozen?
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RRM
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Post by RRM »

Herring is quite normally infested with herring worms.
When you dont deep freeze the herring prior to consumption,
there is a great risk that you will ingest herring worms (Anisaksis simplex, Anisaksis marina)
Kookaburra
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Post by Kookaburra »

Are the worms toxic, such that it will lead to death?
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Post by RRM »

No, its not lethal.
The herring worm is more dangerous than the ones (Pseudoterranova decipiens) in cod though (which is also often infested with parasites).
It usually causes inflammation of the colon, causing cramps and eventually killed by the defense system.
Incidentally it may penetrate from the colon into muscle tissue and needs to be removed surgically.
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