Update - Frozen fish

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

Do frozen fruits and animal food contain opioid peptides, HCAs, anti-nutrients or enzyme-inhibitors?
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RRM
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Post by RRM »

Kookaburra wrote:Do frozen fruits and animal food contain opioid peptides
No.
HCAs
Yes, some HCA's also originate naturally. (which has nothing to do with the freezing)
anti-nutrients or enzyme-inhibitors?
Yes, naturally (nothing to do with freezing), but less than grains and vegetables.
Kookaburra
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Post by Kookaburra »

So basically, besides the difference in taste, frozen fruits and animal food are just like their fresh counterparts?

Are frozen foods irradiated?

I read that eating cold (frozen) fruit is the equivalent of putting an ice pack in the stomach. All digestion stops, and indigestion follows. Any truth to that?
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RRM
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Post by RRM »

Kookaburra wrote:So basically, besides the difference in taste, frozen fruits and animal food are just like their fresh counterparts?
No, in the sense that most cells have been ruptured, so that they deteriorate rapidly.
Are frozen foods irradiated?
you could also ask:
"Are frozen foods cooked"? (sometimes they are, sometimes they are not)
Freezing and irradiation are 2 different, unrelated processes.
I read that eating cold (frozen) fruit is the equivalent of putting an ice pack in the stomach. All digestion stops, and indigestion follows. Any truth to that?
After you eat something cold, it gets warmed up inside your body.
Only if this would not be possible temporarily (eating loads of ice cream at once),
digestion would be temporarily halted until your stomach contents are warmed up.
Usually, your body responds with throwing up that cold mass.
Kasper
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Re: Update - Frozen fish

Post by Kasper »

So basically, besides the difference in taste, frozen fruits and animal food are just like their fresh counterparts?
Vitamin B6 content decrease by freezing.
Kookaburra
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Re: Update - Frozen fish

Post by Kookaburra »

Is it okay to re-freeze fish?
djkvan
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Re: Update - Frozen fish

Post by djkvan »

I don't think I'll be freezing my salmon anymore. After freezing it tastes bland and watery. Also its fat seems to disappear from the flavor profile, which makes me think it is damaged in the process. Even if it's not I still get nothing of the fatty flavor of fresh salmon when I eat previously frozen (by me) salmon.
I do so like green eggs and ham. Thank you, thank you. Sam I am.
dcboyer02
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Re: Update - Frozen fish

Post by dcboyer02 »

I'm not able to buy fresh never frozen fish where I'm at.
Its wintertime and I'm inland, the only way to get fish is fish thats been frozen.

I bought some ahi tuna that has been clearsmoked. Its a process used to keep the fish fresh looking and tasting without cooking it.

Please read the info on this page about it:

http://fandbi.com/Mag_Spring_2005/adver ... anova.html

RRM, what do you think about this?
djkvan
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Re: Update - Frozen fish

Post by djkvan »

I like this part of the article:

Histamine forming and spoilage bacteria that flourish in fresh seafood transportation are virtually eliminated by the process and completely static in frozen transit.
I do so like green eggs and ham. Thank you, thank you. Sam I am.
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RRM
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Re: Update - Frozen fish

Post by RRM »

What is the temperature involved?
Thats the question.
Just get deep frozen fish for now, as that will do just fine...
dcboyer02
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Re: Update - Frozen fish

Post by dcboyer02 »

Ok, so I was trying to find out the temperature and I found this:

http://energycommerce.house.gov/images/ ... timony.pdf

On the 2nd page, 2nd paragraph it says this:

The resultant smoke is scrubbed and cooled to 80°F using existing standard smoke industry techniques. The smoke that is generated is first passed through a primary filter which removes all of the particulate components of the smoke, including tar, ash, and soot. This process is done by a purely passive filtration means and does not concentrate or chemically alter the natural composition of the smoke. The smoke is then passed through the secondary filter which reduces, but does not eliminate, the odor and color components of the smoke. The smoke is accumulated in an accumulation chamber and then either pumped directly to the “smoke house” and applied directly to the product or compressed into storage containers for later use. Warm smoke is applied to the product before it is sent into the chiller for “sleep over” at 0°C to 3°C.

So, do you think thats ok?
djkvan
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Re: Update - Frozen fish

Post by djkvan »

RRM wrote: Just get deep frozen fish for now
That's the plan.
I do so like green eggs and ham. Thank you, thank you. Sam I am.
dcboyer02
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Re: Update - Frozen fish

Post by dcboyer02 »

I'm sorry, I'm confused.
It is frozen fish.
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Oscar
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Re: Update - Frozen fish

Post by Oscar »

Read the first post. :)
dcboyer02
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Re: Update - Frozen fish

Post by dcboyer02 »

Well, RRM said deep frozen for now but that was before I found that article.

I'd just like him to respond based on that which shows the temperatures used in Clearsmoke.
It seems like it be ok but I wanted RRM's opinion on it.
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