Update - Frozen fish
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- Posts: 163
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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)
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)
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
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
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.
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.
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).
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).
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- Posts: 293
- Joined: Mon 18 Jan 2010 14:28
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- Posts: 293
- Joined: Mon 18 Jan 2010 14:28
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.
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.