The Vikings had no problem eating smelly fish. Can’t remember the name of it but just give yours it a sniff test and enjoy. Look up Viking canned fish on you tube.
Announcement
Collapse
No announcement yet.
So I left some fish out overnight...
Collapse
X
-
I have a bad habit of walking away from the vacuum sealer and forgetting about the deer, fish...whatever. If I find it within a day I'll typically just cook it right away. So far it has been safe every time.
I'm curious to know if having it vacuum sealed prevents rapid bacteria growth.
So to answer your question, I would defrost it and eat it as soon as possible...assuming it passes the sniff test.
Comment
-
Originally posted by cva34 View PostI'm with ya....not worth chance....
KNOWLEDGE ARTICLE
Raw fish and shellfish should be kept in the refrigerator (40 °F/4.4 °C or less) only 1 or 2 days before cooking or freezing. After cooking, store seafood in the refrigerator 3 to 4 days. Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage. For best quality, freeze (0 °F / -17.8 °C or less) cooked fish for up to 3 months. Frozen raw fish is best used within 3 to 8 months; shellfish, 3 to 12 months. Seafood should never be left out over two hours.
Originally posted by MisterB View PostThe Vikings had no problem eating smelly fish. Can’t remember the name of it but just give yours it a sniff test and enjoy. Look up Viking canned fish on you tube.
Comment
Comment