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Old 07-30-2015, 03:31 PM   #1
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Cooking smoked haddock - food poisoning awareness

I cooked some smoked haddock, in the bag, in the oven tonight.

The instructions stated 22 minutes at 150 degrees fan, 180 conventional oven. I accidentally put it in a conventional oven at 150 degrees, for around 25-30 minutes.

I left the majority but had a few bites before I realised it may be undercooked.

Would this have been safe to eat, or am I likely to get an upset stomach with what I had?

Thanks

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Old 07-30-2015, 04:09 PM   #2
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Welcome to DC! Smoked fish is usually "ready to eat". So I think you're good to go.
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Old 07-30-2015, 04:16 PM   #3
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If the internal temperature reached 150F for more than 5 minutes then your completely safe. But since you did not post the internal temp no one can answer if it was safe or not.
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Old 07-30-2015, 04:44 PM   #4
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Since you've already eaten it, I guess it's a moot point.

The effects from undercooked food are completely unpredictable. What may be fine at one meal could turn around and bite you at the next.
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Old 07-30-2015, 05:44 PM   #5
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Just to note that food poisoning is likely going to give you way more than an upset stomach. It can kill you or put you on dialysis for the rest of your life.

If it was smoked how was it "underdone?"
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Old 07-30-2015, 05:47 PM   #6
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Quote:
Originally Posted by jennyema View Post
Just to note that food poisoning is likely going to give you way more than an upset stomach. It can kill you or put you on dialysis for the rest of your life.

If it was smoked how was it "underdone?"
Exactly! I have never heard of smoked fish that wasn't fully cooked.
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Old 07-30-2015, 05:52 PM   #7
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Quote:
Originally Posted by CraigC View Post
Exactly! I have never heard of smoked fish that wasn't fully cooked.

That's my understanding as well.
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Old 07-30-2015, 06:32 PM   #8
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In Canada, we can only buy cold smoked haddock. I have added it to cooked dishes. The difference between hot (wet) smoking is the curing time. Cold smoked are salty whereas hot smoked is moister and could pose a problem if not stored properly.
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Old 07-30-2015, 08:38 PM   #9
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I have always had a problem with smoked Haddock. Every time I buy it, it never gets home in one piece. In fact sometimes by the time I reach my door, there is none left. I keep picking at it until there is none left. I don't even want to cook any of it for my kids. Finnan Haddie. Yum! Hard to come by now in these parts.
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Old 07-30-2015, 10:49 PM   #10
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I have the same problem with pickled her ring (could explain the fork in the glove box), pickled salmon, and squeaky fresh cheese curds.
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