If you vacuum pack food, beware how you thaw it

Discussion in 'Detroit River and Lake Erie' started by 12riverfish, Sep 30, 2020.

  1. 50incher

    50incher

    Messages:
    3,502
    Likes Received:
    4,684
    Location:
    Detroit River
    Got me thinking....https://www.canr.msu.edu/news/open_your_vacuum_packed_fish_before_thawing....

    Always thaw in fridge, never an issue, I like a cold fridge at that, not running water !....don't think I'll change my ways, but when I pull frozen fish from a thaw to cook they are still semi frozen anyhoo or just a tad if it ?, lol....

    Today, I worry that we might sanitize ourselves to the point of being even more susceptible to more crap, just my thought....:rolleyes:....LOVE my vacuum packer !....cheers....
     
    bellkey and sureshot006 like this.
  2. JimP

    JimP Hunter gatherer Premium Member

    Messages:
    8,718
    Likes Received:
    14,390
    Location:
    Formerly Rochester Hills, Finally! Wellston
    For a quicker thaw other than in water or the microwave, place the package inside a frying pan on the stovetop.
    (No heat) Then place another pan on top, metal to meat, metal on both sides of the package draws and dissipates the cold super fast.
     
    blue82, PACRAT, 12riverfish and 3 others like this.

  3. kdx1980

    kdx1980

    Messages:
    763
    Likes Received:
    804
    Location:
    Southgate
    Yeah I'm guessing it's most likely not an issue unless the fish gets to warm for a certain amount of time, if your removing it from the bag as soon as it is thawed your probably fine as a,lot of us here are still alive. I just get a bit amped up when people start saying science is fake
    Sent from my VS996 using Michigan Sportsman mobile app
     
    sureshot006, bellkey and 50incher like this.
  4. Sharkbait11

    Sharkbait11

    Messages:
    2,243
    Likes Received:
    5,363
    Location:
    Here or there
    2020 is so confusing...ok so we wash the fish in sanitizer before or after we cook it? What if you're wearing a mask, can you still get botulism? (asking for a friend)
     
  5. Chasin Tales

    Chasin Tales

    Messages:
    345
    Likes Received:
    86
    Location:
    Battle Creek
    Haven't read article, but am wondering if the toxin would survive being fried or baked etc up to a certain temperature. Seems to be how bacteria in meat is dealt with.
     
  6. sureshot006

    sureshot006 Staff Member Mods

    Messages:
    31,877
    Likes Received:
    38,603
    Location:
    Brownstown
    180F kills the bacteria but yeah not sure if it degrades any toxins.
     
  7. DecoySlayer

    DecoySlayer

    Messages:
    37,074
    Likes Received:
    37,327
    Location:
    Monroe

    • "Despite its extreme potency, botulinum toxin is easily destroyed. Heating to an internal temperature of 85°C for at least 5 minutes will decontaminate affected food or drink."
    https://emergency.cdc.gov/agent/Botulism/clinicians/control.asp
     
  8. Chasin Tales

    Chasin Tales

    Messages:
    345
    Likes Received:
    86
    Location:
    Battle Creek
    From a quick search on Google:

    from a quick search:

    Despite its extreme potency, botulinum toxin is easily destroyed. Heating to an internal temperature of 85°C for at least 5 minutes will decontaminate affected food or drink.
     
    Sharkbait11 likes this.
  9. Nostromo

    Nostromo Premium Member

    Messages:
    8,924
    Likes Received:
    13,284
    Location:
    Michigan
    Those you just toss in the fryer still frozen. lol
     
    sparky18181 likes this.
  10. kdx1980

    kdx1980

    Messages:
    763
    Likes Received:
    804
    Location:
    Southgate
    Enjoy those chips, that's what you will have if your fish internal temp reach that temp for over 5 min
    Sent from my VS996 using Michigan Sportsman mobile app
     
    milanmark likes this.
  11. milanmark

    milanmark Premium Member

    Messages:
    1,882
    Likes Received:
    2,812
    Location:
    Milan
    Yeah the issue I think is you don’t cook fish at that high of temp for the time needed.
     
    12riverfish and sureshot006 like this.
  12. sureshot006

    sureshot006 Staff Member Mods

    Messages:
    31,877
    Likes Received:
    38,603
    Location:
    Brownstown
    That could be especially grilled or baked. Fried likely get over 180F which is likely less time as it increases.
     
  13. Thirty pointer

    Thirty pointer Premium Member

    Messages:
    9,395
    Likes Received:
    13,123
    Location:
    N E Kent county mi.
    They say they thaw in 3 days in the refrigerator ... every year they say this ...must be 2 lb turkeys or their fridge is set at 60 degrees .
     
    Daveman and sureshot006 like this.
  14. kdx1980

    kdx1980

    Messages:
    763
    Likes Received:
    804
    Location:
    Southgate
    85c is 185f
    Sent from my VS996 using Michigan Sportsman mobile app
     
    sureshot006 likes this.
  15. sureshot006

    sureshot006 Staff Member Mods

    Messages:
    31,877
    Likes Received:
    38,603
    Location:
    Brownstown
    Yeah. Colorado extension says 180F kills it. But they also say 10 min.