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BTD Forums  /  Cook Right 4 Your Type  /  Fish broth - storing
Posted by: Green Root, Monday, July 25, 2011, 2:17pm
Hey, I know that fish broth stays well two days in the fridge. But I knew a following mistake.

I soaked the whitefish remains after weeding - they should be soaked 10 minutes. I soaked them appr. 10 hours! In room temperature which was quite warm. Luckily soaking should be done in SALTY water, so I put fine himalaya salt on the remains and then added the water. So they were the whole night. In the morning I boiled them 20 minutes. Is the broth ok for the health?
Posted by: ruthiegirl, Monday, July 25, 2011, 4:11pm; Reply: 1
Does it smell "spoiled"? If you used enough salt, then you might get fermented fish, which would still be healthy to eat. If you didn't use enough salt, then it would simply spoil.
Posted by: JJR, Monday, July 25, 2011, 4:15pm; Reply: 2
No way would I eat that.

I have no clue as the safety of it, but there's just no way I would eat that.  
Posted by: Green Root, Monday, July 25, 2011, 8:38pm; Reply: 3
I just thought that listeria and other anaerobic bacteria need the anaerobic environment, and just they cause problems for food that stay also after heating/cooking. If food is not vacuum packaged, heating should destroy the possible harmful things...?

Well, the smell is not SOO good because the whitefish had suprisingly much fat. And that doesn't like boiling. I took just a teaspoon of broth, haven't dared to eat more...
Posted by: Green Root, Saturday, July 30, 2011, 8:17pm; Reply: 4
Thank you for replying me. I threw the broth away - for the sake. Pity for the nutrients, but such is life sometimes.
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