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Old 01-24-2015, 07:06 PM   #1
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Too much fish, am I safe for a few days?

ok I over did it. I want to try to eat more fish. So what do I do? I go to the store and I do my weekly grocery shoping. I bought 1lb of cod, 1lb of salmon and these little fresh daily chowder fish cups they put together. Not too shabby at $3.99 for the cup which is a pound.

Ok that was Friday. I cooked up the cod today for my kids and 2 of there friends. They had it for lunch with Rice. There little so they don't eat a lot. Unless its doritos or icecream. ha ha. I think I'm going to try to make a super simple fish chowder recipe from Fish Chowder Recipe - Food.com.

My question, can I wait until Monday to cook the Salmon? I'm having company tomorrow and my brother is treating to his Lasagna. I bought all this fish on Friday at Market Basket.

I always hear people say to buy fish the day you plan on making it. Getting nervous about my fish choices. Am I sounding too fishy?

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Old 01-24-2015, 08:28 PM   #2
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Three days is a longtime for fish.
I'd freeze it.
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Old 01-24-2015, 08:39 PM   #3
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Too many variables with fish.

You don't know if it's been previously frozen (likely) or when it arrived at the Market Basket.

I'd personally not eat it, but you might do a sniff test and if it smells fishy it's gone off. Then it's your call.
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Old 01-24-2015, 08:48 PM   #4
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ok I over did it. I want to try to eat more fish. So what do I do? I go to the store and I do my weekly grocery shoping. I bought 1lb of cod, 1lb of salmon and these little fresh daily chowder fish cups they put together. Not too shabby at $3.99 for the cup which is a pound.

Ok that was Friday. I cooked up the cod today for my kids and 2 of there friends. They had it for lunch with Rice. There little so they don't eat a lot. Unless its doritos or icecream. ha ha. I think I'm going to try to make a super simple fish chowder recipe from Fish Chowder Recipe - Food.com.

My question, can I wait until Monday to cook the Salmon? I'm having company tomorrow and my brother is treating to his Lasagna. I bought all this fish on Friday at Market Basket.

I always hear people say to buy fish the day you plan on making it. Getting nervous about my fish choices. Am I sounding too fishy?
From the point of view of quality, fish is best eaten as soon as possible after it comes out of the water. However we aren't all that fortunate. The test is that fish should never smell "fishy" but should smell "of the sea" and if it smells in the least bit of ammonia throw it away.
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Old 01-25-2015, 01:05 AM   #5
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Whenever I find a good buy on fresh fish, I usually pick one that I am going to eat right away. The rest goes in the freezer.
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Old 01-25-2015, 02:26 AM   #6
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Sniff test, definitely. Also, run your dry hand over it to make sure it doesn't feel tacky. If it does, it's gone.

Whenever you buy fish at the store, don't hesitate to ask the sales person/fishmonger when the fish was brought in. I know I'm safe for a day or two if it's today's delivery. If it was brought in yesterday, I make sure that fish will be tonight's supper.
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Old 01-25-2015, 08:10 AM   #7
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Salmon should smell like watermelon when really fresh, I wont buy it unless it smells like watermelon, if it is odorless I wont buy it and if it smells like fish, definitely not...

I always buy seafood the day I am going to cook it unless it is still alive {lobster, clams, crab, ect}.

Fish is one of them things that can taste totally different depending on how it was stored and how old it is, with a short time making a HUGE difference... For instance previously frozen sword fish tastes like a different fish than fresh sword, there is a reason its twice the price...

I was on a chartered fishing trip a few years back, I pulled in a 300lb sword and we ate steaks that day off that fish, it was amazing and tasted much different than it did just a day later. In my experience, salmon, mako, sword, and tuna taste much different the older they get, they may still be fresh but deteriorating by the hour. Not all fish are as touchy, Haddock, pollock, and cod tend to taste similar from day old to just before spoiling...
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Old 01-25-2015, 08:28 AM   #8
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I was on a chartered fishing trip a few years back, I pulled in a 300lb sword and we ate steaks that day off that fish, it was amazing and tasted much different than it did just a day later. In my experience, salmon, mako, sword, and tuna taste much different the older they get, they may still be fresh but deteriorating by the hour. Not all fish are as touchy, Haddock, pollock, and cod tend to taste similar from day old to just before spoiling...
I can see that as these are considered oily/fatty fish. Even when frozen the fat can go rancid. Mako shark, as with all sharks, urinate through their flesh. That is a big reason they start to deteriorate quickly. I've heard soaking in milk (base) helps, but I won't eat shark for the above reason.

I will not buy fish fillets. If I didn't shoot it or see it whole before purchase, I won't eat it.
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Old 01-25-2015, 08:51 AM   #9
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I can see that as these are considered oily/fatty fish. Even when frozen the fat can go rancid. Mako shark, as with all sharks, urinate through their flesh. That is a big reason they start to deteriorate quickly. I've heard soaking in milk (base) helps, but I won't eat shark for the above reason.

I will not buy fish fillets. If I didn't shoot it or see it whole before purchase, I won't eat it.
I have a recipe for shark that I like, I don't make it often, but yes its not an easy seafood to get perfect, I grill it, soak it in wine, and start with a quality product... A warm milk soak works great, but if there is any sent of ammonia I wouldn't buy it...

I am lucky enough to have a GREAT local source for seafood. You need to know when and where to buy what... I am not a fan of frozen fish so I buy fresh and seafood is one of them things I never plan {unless its lobster since I buy it live}, if I go to the butcher and he has some really good looking sword, tuna, or salmon and I am in the mood for it I will buy it and cook it that day. He is expensive but the product is amazing...

I also WILL NOT order seafood from a restaurant, I only eat it when I cook it myself, I got food poisoning about 9 years ago from salmon and white rice at a restaurant, I was in the hospital for 4 days {2 of which was in icu}, ended up removing my gall bladder shortly after, it was not a pleasant experience, 104 fever, hallucinations, etc... It was a solid 2 years before I ate seafood again...
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Old 01-25-2015, 09:12 AM   #10
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I have a great local source for a lot of the seafood we eat, the Atlantic Ocean.
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