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11. I suspect that this is a question that it's impossible to give a definitive answer for. In reality it's probably a mixture of religion, culture and confusion. I reckon that in most cases that it boils down to "Fish isn't a meat because when I was growing up I was told it's not a meat", or something like that.
14. Live parasitic worms are to be expected in raw fresh fish, and need to be dealt with in one of three ways: Cooking: If the fish is thoroughly cooked, the worms will be dead and safe to eat. Removal/avoidance: A skilled sashimi chef has an eye for parasites, and will either discard contaminated pieces, or remove the parasites.
The meat becomes bitter. [...] see if the fish is greenish yellow on the inside or not. If it is, then quickly take a piece of paper towel and wipe it off; if it has already started absorbing into the meat, use a filet knife to cut off the part of meat that has turned yellow. So, it looks like the gall bladder broke and stained some of the meat.
Apr 25, 2009. #3. Strictly speaking, meat refers to land animals, such as that of cows and pigs, i.e. beef and pork. Fish is not classified as meat, rather seafood, although it is a source of protein, like meat is. In fact, some people will claim to be vegetarian, but still eat fish based on this fact, despite fish being animals.
That's why meat turns dry and chewy once oil dissolve (unless it gets cooked long enough the meat or protein chain decomposed into stew). People seared meat in high heat or breaded meat in deep fry in relatively short time to shield both the juice and marble fat from excessive dissolving and evaporation.
The fish is not being destroyed by air, it is destroyed by its own enzymes (they are more active than meat at room temps, because the living temp of fish is lower). So while the "fish spoils quicker than meat" part is correct, the "it would be the same if defrosted under water" part isn't, at least when compared to meat defrosted at the same ...
I'm sure that most of us have, at one point, left some smelly food in the fridge (fish, onions, etc.) and later found that other foods have picked up the odour. Given that, it's a pretty safe bet to say that if some contaminant becomes airborne, it's definitely possible for it to come into contact with other food. So the question then becomes ...
Sashimi for fish or tataki for other proteins if Japanese...carpaccio for Italian...however if you are constructing a recipe, I would think you want more description and clarity. For example, 1/4 inch slices, on the bias...or against the grain....maybe adding, in the style of sashimi or carpaccio.
It spoiled and then you froze it, or you froze it before you felt it spoiled? Please clarify. Freezing does not un-spoil food that has already spoiled. – dlb. Sep 22, 2017 at 14:25. I don't know if it was pink before. it was just wrapped in the wax paper. It was in my fridge from the market for two days before freezing it. – chrisjlee. Sep ...
The trick is that you want the littlest water possible, but enough to wash over the majority of the bag. It will thaw your meat very quickly without having to microwave it or trying to cook a frozen piece of meat. If you're trying to thaw a roast then you're probably in trouble, but for thinner cuts of meat/fish/etc., this thaws very quickly.