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Found 2 results

  1. Has anyone any experience of preparing meat and then vacuuming and freezing until needed? I am thinking back to the chicken thighs with Big Phat Greek rub marinade i did the other week. Can i prepare 2 or 3 batches, chuck one in the fridge for the next day and the others in the freezer to save time later? This is just A&O rub with english rapeseed oil. Thanks, Phil.
  2. When we are planning to cold smoke fish it is important to be aware that wild caught fish may contain parasites (e.g. Anisakis) that can cause illness in humans if ingested. All commercial fish and fishery products are inspected at the fishery and any visible parasites removed before the fish is sold, and if the fish is sufficiently cooked before eating any parasites present will be killed. Research carried out by the Food Standards Agency (FSA) showed there is a negligible risk of parasites from farmed salmon. Freezing is an additional way to protect the health of consumers as the freezing process will kill any parasites that may remain undetected. Currently farmed Salmon, Atlantic halibut and rainbow trout are officially exempt from the requirement to freeze for parasite control, however the FSA recognise that other species of farmed fish also present a negligible risk and may be excluded in future guidelines. A link to the current FSA requirements is at the bottom of the post however here are the important points and some additional explanations: Freezing certain fish and cephalopod molluscs is only required if they are to be eaten raw or lightly cooked. Fish that is brought to a temperature of 60 C or above for at least 1 minute is considered safe. Most farmed fish that are raised from embryo and fed on parasite free food are considered to be parasite free and do not need freezing - this includes commercially farmed salmon. This does not necessarily apply though to all fish caught from inland stocked fisheries. The freezing time required to kill any parasites is dependent on the temperature of the freezer It requires: - 15 hours at -35 C - at least 24 hours at -20 C (most commercial freezers) - at least 4 weeks at -18 (most home freezers of *** or **** rating) - Fridge top freezing compartments or freezers of * or ** rating are insufficient as they do not reach sufficiently low temperatures. When relying on freezing to control potential parasites in fish it is important to independently check the actual temperature in your freezer (not just rely on the thermostat setting). If your freezer has a "fast freeze" setting then this is a usually good to use as "fast freeze" will take most freezers down to ~-21 C. It is important though to check this before relying on it to achieve the necessary freezing temperature. FSA Freezing requirements for fishery products intended to be eaten raw or lightly cooked
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