Fish safety?

Discussion in 'Food Safety' started by meatball, Jul 28, 2010.

  1. meatball

    meatball Smoking Fanatic OTBS Member

    Alright, so I screwed up big time today. Our local fish monger had a sale on wahoo and I got two pounds of it. When I got home, I was anxious to get to work - I am a freelance writer, work from home and am really over-stressed about this particular deadline I'm on.

    Long story short, I left the fish in my truck for about two hours by accident (no cooler, no ice, just my hot car). I immediately put the fish in my fridge when I realized my mistake. Now it's about an hour later and the fish looks like it's OK and doesn't smell overly "fishy" or bad. In the meantime, I went back and purchased more fish to cook tonight. However, I hate to have the first batch go to waste if it's still edible, but obviously I don't want my family to get sick. 

    Any thoughts or food safety facts would be much appreciated...thanks in advance.
  2. bbally

    bbally Master of the Pit OTBS Member

    It will be OK, it will not be ideal quality, but it will be OK.

    Wash with Baking soda rinse, then you will need to bake it or fry it.  Do not poach it.  No baking and stuffing it, only fillet cooking.
  3. meatball

    meatball Smoking Fanatic OTBS Member

    Thanks bbally...the fish really does seem OK, but I've hemmed and hawed on this thing and I think I'm not going to risk it. It was hot today and the fish was on sale pretty cheap. I finally found this on the FDA website and it was definitely well above 90* in my truck...

    Never leave seafood or other perishable food out of the refrigerator for more than 2 hours - or, for more than 1 hour when temperatures are above 90 °F. Bacteria that can cause illness grow quickly at warm temperatures (temperatures between 40 °F and 140 °F). (
  4. A wise decision !!!
  5. bbally

    bbally Master of the Pit OTBS Member

    By food code you have 4 hours.   The only exception to that timeline would be if it was vaccum packed.  Then you have two hours due to C. Botulism.
    Last edited: Jul 29, 2010
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now there Meatball I would listen to Bob (Bbally) he really knows what he is talking about
  7. meatball

    meatball Smoking Fanatic OTBS Member

    Thanks for the input guys, it's an interesting topic for sure considering some, including myself, eat a lot of fish raw. I did enjoy the wahoo last night, though it wasn't smoked. Just grilled it and seasoned it with mojo. Very tasty and I'll probably smoke it next time. 

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