Saltwater Fish Hazard...Good read.

Discussion in 'Food Safety' started by chef jimmyj, Mar 25, 2012.

  1. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  2. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG]  Kinda of early to read all of it, but what I did read made me want to come back to finish it later after I have my coffee........
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    After having fished in S.E. Alaska for Trident Seafood in the purse seine fishery, I can not see this being a problem with wild caught salmon...

    Our fish were put live, in a refrigerated sea water hold, (below 40 deg F).... Delivery of those fish was daily to a tender or the cannery, often still alive....  I can't say what the tenders did with them, but there were some pretty stringent rules for the seiners to follow, and lab techs, in white coats, would board us periodically also...

    Considering the "long line" method and species of fish named, it is the warm water species that looks to be the culprit....  maybe even farmed fish from the tropics....

    JJ Thanks for the article..... Now I have another reason to not eat farmed fish, especially from Viet N-m and Ch-na....
  4. Thanks for the information, I found it to be an interesting read.
  5. It's an interesting read for sure. I try to stay away from the farm raised varieties, especially those from the same places DaveO mentioned!
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Alesia, morning... So you are hesitant to eat fish raised in the Mekong River ???...    Me too......
  7. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Histamine reaction... keep the Benadryl handy. Commercial fishermen account for this, one of their biggest expenses (after fuel) is for ice. My daughter and wife cannot eat shrimp because of "food allergy" histamine reaction. Luckily lobster doesn't bother them.
  8. processhead

    processhead Fire Starter

    As  with a lot of food safety issues, this one appears to have a lot of variables. The probability of risk to humans rises when all the variable occur at the right time in the correct sequence. Immune compromised or hypersensitive individuals complicate the equation even further.

    I don't discount that this can be a problem for some people, at some time or another.

    Personally, I feel like my risk from food borne illness is a lot higher from other less exotic or newsworthy sources. Primarily from things that happen a lot closer to my kitchen counter.

    Unfortunately, IMHO, too many consumers are there own worst enemy, due to their lack of basic knowlege of proper food storage, handling, and preparation techniques.

    On the bright side, this forum does public service by trying to educate folks. 
    Last edited: Apr 25, 2012

Share This Page