[Scalawag]

Ive had some bluefish fillets soaking in milk { in a sealed tupperware thing } for either 3 or 4 days now that I forgot about.
There a little stinky to begin with so its hard to tell by smell.
What da ya think , should I eat them or give them to my girlfriend?
thanks,

 

[620427]

send it to FEAR FACTOR for their next show.

 

[Captneilf]

Hi Scalawag,

Your nose is the best test. If ever in doubt, DUMP.

Here is what we do. I read an article that says leave fillets in fridge for 24 hours to age. Don't remember the details but the fish are better for you.

If the filletes are 2 days old and not getting cooked that day I boil the fillets, cool them and make delicious fish salad.

Capt Neil

 

[Scalawag]

Thanks for replys, makes sense Capt. Neil

Interesting point about letting the fillets sit 24 hrs.
I noticed if one lets whole fish { flounders especially} sit overnight then they fillet better & easier with less mess. I always pop a couple holes in the bag so the fish doesnt turn that darker color and get slimy.

 

[seaslug44]

Alan,

Here's a thought...

The "fresh" bluefish in the supermarket fish dept can be up to 21 days on ice/in the fridge.

 

[Scalawag]

Doctorfish, thanks for chiming in, I considered that,

When I was cooking them this evening. Supermarkets especially must have some fish thats much older then the 3 day old fish I ate tonight.
They were very tasty by the way, I BBQ'ed them in foil after rubbing some Old Bay & Olive oil into them.
tasted Excellent.

 

[Capt. Marc]

The second a fish is dead it starts to spoil. Fish is best kept at 33 degs. What I do is line 1/2 the bottom of a tuperware bowl with ice, place a layer or two of tin foil on top and prick a bunch of holes in it with a fork. I lay the fish on the foil and seal with the tupperware lid or with more foil. The hole thing goes in the frig.

The fish will last for days but keep draining off the water. You don't want any fillet in a puddle of water.

Capt. Marc

 

[CAPTWALT]

Jewel Ya' Chial

I was watching a famous local chef on local cable daytime TV in OKlahomy city the other day and she had a just wonderful recipie.

She said that when she has "fish that are spoiled and smell funny"(Honest Not a lie!) that she likes to cook them them this way before serving them to her guests.

Dip the fish in milk (I see Scali Wag has already spoiled his fish this way) and season them with lots of Salt and pepper. Then make a batter with flour and milk and dip the fish in the batter. Then fry them until crispy in a big pot of lard.

Well WEEEEeee! Doggies! If the spoiled fish dont make you sick the lard will get you.

Bonne' Apertitee Mon' Ameoba

Chio for Now

Capt Walt