tag:blogger.com,1999:blog-17422713.post116958183055223374..comments2024-02-17T12:47:30.703-05:00Comments on Beyond Salmon: Is frozen fish as good as "fresh"?Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger85125tag:blogger.com,1999:blog-17422713.post-67614354233849338662021-11-23T09:44:22.079-05:002021-11-23T09:44:22.079-05:00Thanks for the info, nice blog! Thanks for the info, nice blog! Palinoxnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-42850436605623208492021-04-17T17:24:10.624-04:002021-04-17T17:24:10.624-04:00Hi Helen
It's hard to try figure out whether ...Hi Helen<br /><br />It's hard to try figure out whether to go with wild or farmed. But with the omega 3 are you taking into account the amount of omega 6s in farmed salmon. <br /><br />Omega 6 is a inhibitor to omega 3 so no matter how much 3 you are eating if your eating more or the same 6 you won't be getting any of that 3.<br /><br />To conclude the "way less" omega 3 in wild is maybe 8mg. So not that much less, so as an example (which is more or less accurate):<br /><br />Wild: 3500mg omega 3 & 350mg omega 6<br /><br />Farmed: 4300mg omega 3 & 2000mg omega 6<br /><br />So with wild your getting 3150g omega 3 but with farmed your getting 2300mg which is a big difference.<br /><br />Obviously the next thing to weigh out is sustainability. Can wild salmon be line caught? <br /><br />Farmed feels like the right anwser, but what about the mass amount of fish poo that's released into the seas in a concentrated area<br /><br />And of course the fish food, whether it has the anti biotics in it or not, it's still fed fish oils which are squeezed out of thousands and millions of fish so is it just one problem feeding another as such?<br /><br />I love fish and sea food but it's so hard to figure out how to eat fish the right wayAnonymoushttps://www.blogger.com/profile/05620917332008816215noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-76909434879150267982016-10-10T06:28:38.036-04:002016-10-10T06:28:38.036-04:00Frozen fish can often be a better value than fresh...Frozen fish can often be a better value than freshOctoFrost IQFhttp://www.octofrost.com/noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-88243474469784854062016-10-02T12:43:46.856-04:002016-10-02T12:43:46.856-04:00Hi Helen,
I know it's 2016 now and this timel...Hi Helen,<br /><br />I know it's 2016 now and this timeless article is from 2007 but just for the record, i am from Asia, and a place where we have access to fresh fish all year round. And fresh always taste best. Any excess we bought will be placed in the freezer. Even if just after a day frozen, when we take it out to cook, it will lose that taste compared to fresh.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-50796258329424665622016-02-21T20:32:20.963-05:002016-02-21T20:32:20.963-05:00Hi Helen,
First off, thank you for your hard work ...Hi Helen,<br />First off, thank you for your hard work with your blog. I realize the article above was written in 2007 but information doesn't die on the internet and it's now 2016. Please for the sake of your fans, our environment and our future in eating salmon, brush up on the real issues of farmed versus wild salmon. Here is a YT film that breaks it down. https://www.youtube.com/watch?v=MTbxOFcvC4U<br />Thank you.Josh Humberthttps://www.blogger.com/profile/08771375353488425653noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-85793796215516268172015-10-24T08:40:49.022-04:002015-10-24T08:40:49.022-04:00you only need 7 days in a regular home freezer. T...you only need 7 days in a regular home freezer. Trader Joe's fish was frozen for way more than 7 days ;) although you don't need to worry about parasites in it, it tastes pretty awful.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-75210598945824102912015-10-24T03:11:54.970-04:002015-10-24T03:11:54.970-04:00Do we know that all of Trader Joe's frozen fis...Do we know that all of Trader Joe's frozen fish was frozen cold enough and long enough to kill parasites? How was that found out? Is there a rule about it?<br /><br />Donnanoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-36170436753659409482015-07-27T18:36:37.598-04:002015-07-27T18:36:37.598-04:00If you would allow me, I would like to give you my... If you would allow me, I would like to give you my opinion on Frozen at Sea Salmon. I am a Salmon Troller. We fish in the gulf of Alaska, all along the southeast coast. So as not to be confused with Trawlers, vessels dragging nets that are highly destructive to all sealife, we troll with as many as sixty hooks at a time in the water. Every salmon we take that is legal is immediately headed, gutted and bled. We use a special process , called pressure bleeding that eliminates 100% of the blood in the fish. That fish is placed below and frozen to a core temperature of minus 40 degrees. After several hours of this the fish is dipped into a saltwater bath with our on added glaze ingredients which forms a protectve coating over the whole fish. The first freezing stops the fish from going onto rigor mortis so there is absolutely no deterioration of the quality. This fish is truly fresher than fresh. This method assures the salmon is really sushi grade. The water it comes from is far from any fresh water which is the death knell for salmon. As soon as they encounter any fresh water , like gettin in close to the rivers, the deterioration cycle begins. That is where your fresh fish is generaly caught. It is held in fish holds for as long as five days in bloody slushy ice and water and then sucked up hoses and into a sorting area. They then are put back into ice and held until shipped. Then trucked to market. Your fresh fish may be 2 to 3 weeks before it hits your plate. <br />For more information go to our facebook page at harman & sons fishing co. Also go to the Alaska Seafood Marketing Institute web site and pay particular attention to the cook it frozen section.<br /> As far as the farm raised salmon go just think about thousands of fish jammed into nets in the ocean breathing and swallowing all the fecal matter and bacteria they create. That is why antibiotics are used to keep the fish alive. Many of these fish are dyed to give a red color. These farms are a threat to our ( the U.S. ) wild stocks either by spreading disease or escapment. Help Alaska and Alaskan families by buying only wild caught Alaskan Salmon. From our family to yours<br />Dave Harman<br />Harman & Sons Fishing Co.<br />Douglas, AlaskaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1116793558369418592015-06-13T12:25:32.675-04:002015-06-13T12:25:32.675-04:00Freezing my fresh wild-caught sockeye salmon has b...Freezing my fresh wild-caught sockeye salmon has become necessity here in Nashville TN. And great that serving sizes when thawed and quick cooked pan fried retain the colour shape and texture and taste of fresh. <br />Nashville Real Estate Rockstars https://www.blogger.com/profile/00030225433837622427noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-288375016343807172015-03-25T08:08:25.204-04:002015-03-25T08:08:25.204-04:00There is a great website for cooking frozen seafoo...There is a great website for cooking frozen seafood that is supported by Alaska Seafood Marketing Institute. It is cookiifrozen.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-26946472323259896452015-03-24T22:29:30.287-04:002015-03-24T22:29:30.287-04:00I must admit when my husband comes home with fresh...I must admit when my husband comes home with fresh fish he caught it definitely is the most tasty that night. I love your ideas for freezing fish for later. One site I often use for cooking ideas is <a href="http://www.cookingchart.com" rel="nofollow">cookingchart.com</a> for fish and other foods.blancahttps://www.blogger.com/profile/04755082245403525242noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-41452593207971707482015-01-02T14:06:44.053-05:002015-01-02T14:06:44.053-05:00Barbara,
Water is the enemy when freezing. I wou...Barbara,<br /><br />Water is the enemy when freezing. I would definitely not recommend freezing fish directly in ice. You want it wrapped tightly in plastic. The problem with your home freezer is not the speed of freezing as much as constant defrost cycles. Don't keep salmon there longer than 2 weeks and the quality will be decent. You might also be able to keep it in the fridge covered with ice-packs for 2-3 days. No need to eat it all the first day. Flash freezing is not just about freezing fish faster. It's about freezing it to much colder temperatures (-40 instead of 0F). It's impossible to recreate at home. <br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-28716818881772437702015-01-01T09:02:17.444-05:002015-01-01T09:02:17.444-05:00I have frozen farm raised salmon due to large amou...I have frozen farm raised salmon due to large amount you have to buy at big box store which is way to large for my small family. I am not a scientist but have never been able to enjoy frozen farm raised salmon from my freezer, and discarded it. I am not sure it is due to Ice Crystals or what. I have even tried to freeze small amount of water in a shallow long container before buying salmon and then wrapping piece of salmon in wrap, 2 times then placing it on top of the frozen water and waited and very slowly added little more water all day till fish was covered. I defrosted it in the frig. but at this point couldn't get myself to cook and taste it and discarded it.I was trying to freeze it faster. Wish there was a freezer for home use that has a area to flash freeze. On cruise ships I am ok with the fish and can eat it but not happy with freezing at home. Maybe I should try my new freezing method again and this time cook and taste it. I feel bad just discarding half the fish I buy and where I trust the freshness from this big box store better than my local fish stores. Has anyone else tried other methods to try to freeze fish faster. Should I cover the fish with one layer and then place it directly onto the ice. should i add water little at a time to cover it or not? How should I defrost it at this point. I am trying to be creative in freezing faster. I would like to hear from anyone else that has tried this or other way to freeze salmon or other fish faster than a regular freezer can and your thought on this. Or if you came up with another idea? Can we invent a way to freeze fish better with a residential freezer?Barbaranoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-88300611238782360652014-12-28T06:48:08.451-05:002014-12-28T06:48:08.451-05:00I think not.I think not.sammyhttps://www.blogger.com/profile/00520512837398419410noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-6013498715724591032014-12-10T21:23:31.306-05:002014-12-10T21:23:31.306-05:00I prefer wild alaskan salmon for making sushi. I b...I prefer wild alaskan salmon for making sushi. I buy frozen then thaw and soak in a mild salt & rice vinegar for a half hour rinse and walla! Most of the farm raised salmon I see at the store looks bland, no color! I'm not sold on farm raised ! It's America ,use what you want,it's your body.<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-43470733082039075862014-10-10T21:55:35.155-04:002014-10-10T21:55:35.155-04:00I had before not considered the importance of choo...I had before not considered the importance of choosing the right breed of salmon to freeze if I want to maintain good taste. I personally find fresh seafood to taste incredible; getting it from the right place is important. When it is being farmed you want them to have things regulated and have the consumer's best interests in mind.<br /><a href="http://www.gulfshoressteamer.com/about.asp" rel="nofollow">http://www.gulfshoressteamer.com/about.asp</a>Anonymoushttps://www.blogger.com/profile/06647253636955196311noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-4746361655235268702014-05-07T23:43:51.747-04:002014-05-07T23:43:51.747-04:00I don't know any home freezers that freeze to ...I don't know any home freezers that freeze to temperatures of -20 degrees Celsius! : )Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-25768099523012561982014-01-14T16:21:46.142-05:002014-01-14T16:21:46.142-05:00This was really helpful; thank-you!!!This was really helpful; thank-you!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-64467647883922695802013-09-30T17:51:06.591-04:002013-09-30T17:51:06.591-04:00I have to add a comment here because this issue is...I have to add a comment here because this issue is really up my alley and important to me. I've been living in Alaska for nearly 30 years, and have been putting away salmon, halibut, shrimp, and other fish away every year. Fairly recently however, because I've gotten lazyier, or value my time more, I 'discovered' flash freezing services. I now have my fish commericially flash frozen whenever possible, and it makes an ENORMOUS difference in longevity of quality. I used to not be able to stand the taste of salmon frozen more than 2 or 3 months. Now I'm enjoying salmon 9-11 mos later. Halibut was always a good freezer fish, but really starts to get sour after 6 mos. Flash frozen its good for over a year. I also have a commercial grade freezer (not a self-defroster) that I store my product in at about -10 F. As far as fresh vs frozen goes, yeah, fresh is better, but you better know what the definition of fresh is. For me, unless that fish has been on ice since caught for no more than 3-4 days, it is not fresh. And there are very very few markets that sell fish, that I know (unless live caught/sold) that can do that. I tell people, if you have the choice at a supermarket, go with frozen, cause you have no idea how long that fish was "fresh". Thomas Anthonyhttps://www.blogger.com/profile/08627866302374967697noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-80318860212145057012013-06-24T05:36:35.156-04:002013-06-24T05:36:35.156-04:00I'm so glad someone mentioned the farm-raised ...I'm so glad someone mentioned the farm-raised salmon issue. It's funny when a person who is educated or "don't like being wrong" is wrong but they pretty much just make stuff up as they go based on their own opinion. Sorry, nothing will ever be better than wild caught salmon. If you don't think so you need to really think about the basic idea of the matter. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-45344696809018139642013-05-11T17:43:15.922-04:002013-05-11T17:43:15.922-04:00Flash freezing is more than just a nice marketing ...Flash freezing is more than just a nice marketing term. Water freezing at a short period of time will form smaller ice crystals and will inflict less damage to cells. Ice cream makers will know. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-65583055951716752182012-09-25T19:22:46.934-04:002012-09-25T19:22:46.934-04:00The way a fish monger takes care of bacteria is ke...The way a fish monger takes care of bacteria is keeping fish on ice the entire time, filleting as close to time of sale as possible (bacteria need oxygen to grow), and selling fish quickly enough so that bacteria count is low enough. Fish mongers that specialize in fish for raw preparations will also know which fish are prone to parasites and will advise you to avoid them for raw dishes.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-72283838998126502382012-09-25T16:45:16.900-04:002012-09-25T16:45:16.900-04:00Hi Helen, 'bacteria' has been mentioned qu...Hi Helen, 'bacteria' has been mentioned quite often in reference to the frozen fish. So... how does the fishmonger take care of the bacteria? You say he knows whether the fish is suitable for raw consumption..... ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-81011997473354533042012-07-15T04:24:27.934-04:002012-07-15T04:24:27.934-04:00I just wanted to say that you have done amazing re...I just wanted to say that you have done amazing research on fish husbandry, nutrient components, and preparation methods. It gives me faith to know people are out there who really educate themselves on animal products. Thank you for your lack of ignorance. From a very greatful animal scientist.ArmstrongAnimalNutritionnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-87696107337028717732012-07-10T23:07:43.279-04:002012-07-10T23:07:43.279-04:00Many "salmon farms" are placed near rive...Many "salmon farms" are placed near river mouths to take advantage of the water currents. This practice endangers the surviving natural salmon runs by exposing wild salmon going to and from their natural habitat in the river to concentrated waste products, bacteria, parasites, antibiotics, etc.Anonymousnoreply@blogger.com