On food and cooking the science and lore of the kitchen ( PDFDrive ) 404

for fatty fish such as salmon, six months for most lean white fish and shrimp Like frozen meats, frozen fish should be thawed in the refrigerator or in a bath of ice water (p 147) Irradiation Irradiation preserves food by way of highenergy particles that damage the DNA and proteins of spoilage microbes (p 782) Pilot studies have found that irradiation can extend the refrigerated shelf life of fresh fish by as much as two weeks However, the initial deterioration of fish quality is caused by the action of fish enzymes and oxygen, and this action proceeds despite irradiation Also, irradiation can produce off-flavors of its own It’s unclear whether irradiation will become an important means of preservation for fish Unheated Preparations of Fish and Shellfish People in many parts of the world enjoy eating ocean fish and shellfish raw Unlike meats, fish have the advantage of relatively tender muscle and a naturally savory taste, and are easier and more interesting to eat raw They offer the experience of a kind of primal freshness The cook may simply provide a few accompanying ingredients with complementary flavors and textures, or firm the fish’s texture by means of light acidification (ceviche), salting (poke), or both (anchovies briefly cured in salt and lemon juice) And raw preparations don’t require the use of fuel, which is often scarce on islands and coastlines All uncooked fresh fish pose the risk of carrying a number of microbes and parasites that can cause food poisoning or infection (p 185) Only very fresh fish of the highest quality should be prepared for consumption raw, and they should be handled very carefully in the kitchen to avoid ... the fish’s texture by means of light acidification (ceviche), salting (poke), or both (anchovies briefly cured in salt and lemon juice) And raw preparations don’t require the use of fuel, which is often scarce on islands... use of fuel, which is often scarce on islands and coastlines All uncooked fresh fish pose the risk of carrying a number of microbes and parasites that can cause food poisoning or infection (p 185) Only very fresh fish of the highest...People in many parts of the world enjoy eating ocean fish and shellfish raw Unlike meats, fish have the advantage of relatively tender muscle and a naturally savory taste, and are easier and more interesting to eat raw