Rain City
Crew Member
Was it you that was the microbiologist? I thought I remembered someone on here was. Are you Thumper???
So what he's saying is that if the fish was left uncovered in the fridge then it would be fine?
How long can you keep a fresh caught fish in the fridge?
- Thread starter Rain City
- Start date
So what he's saying is that if the fish was left uncovered in the fridge then it would be fine?
On a fishing forum??
jokes aside, I'd eat it. I've never had problems keeping my catch in the fridge for 3-4 days and then putting it on the BBQ.
Rain City
Crew Member
Where's the science in this?? lol
Print the last paragraph from @CBsqrd post and show it to your wife. That'd be the closest to a "scientific" feedback. If she said no, just throw it in the freezer. Divorce lawyers are more expensive than a stinky chinook fillete, "illegally" caught in 28-6.
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Alex_c
Well-Known Member
Min temp for botulism growth is 3.3° C, and at this temperature growth is very, very slow. Botulism is anaerobic as well, so any oxygen in the package will prevent its growth.
At 8°C, a temperature to which chilled foods are often exposed during and after retail sale, nonproteolytic strains of C. botulinum can produce toxin within 3 weeks.
Source: https://pubmed.ncbi.nlm.nih.gov/31018272/
There are around [edit] 2 dozen cases of food-borne botulism per year in the US, usually from eating canned goods that are well past their best before date, or from improperly processed canned goods that did not reach a high enough temperature for long enough to kill bacteria.
At 8°C, a temperature to which chilled foods are often exposed during and after retail sale, nonproteolytic strains of C. botulinum can produce toxin within 3 weeks.
Source: https://pubmed.ncbi.nlm.nih.gov/31018272/
There are around [edit] 2 dozen cases of food-borne botulism per year in the US, usually from eating canned goods that are well past their best before date, or from improperly processed canned goods that did not reach a high enough temperature for long enough to kill bacteria.
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Alex_c
Well-Known Member
I don’t understand, are you saying that you should thaw frozen foods if the seal is compromised, and air enters the packaging? This is the opposite of how botulism growth works. Botulism thrives is anaerobic, warm environments.
Rain City
Crew Member
So 12/333 000 000 seems like pretty **** odds.
What about all that 12/333 000 000 talk?!
Alex_c
Well-Known Member
I double checked that number and it’s more like 2 dozen. Scary stuff
tubber
Well-Known Member
Not at all, I'm saying if you take an intact package out of the freezer, it's slightly risky to leave it sealed for too long while it thaws, especially if it's sitting on the counter.
Rain City
Crew Member
Nope, threw it in the freezer and took another one out. Can't wait to discuss this again when that one comes back out of the freezer.
Aces
Well-Known Member
Tell her you just caught it, lol
I would have told her I put it in freezer.
Then served it to her.
BC Coast Pilot
Well-Known Member
It shouldn't smell like fish, it should smell like the sea. And WTF.....you caught a fish?
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