Free: Contests & Raffles.
Quote from: pianoman9701 on July 26, 2024, 09:20:41 AMQuote from: pickardjw on July 25, 2024, 04:06:25 PMQuote from: pianoman9701 on July 25, 2024, 03:46:49 PMYour food safety is spot on. That looks delicious. Now if we can get some chanterelles to pop,... Any thoughts on the fish being upriver and having spent time in freshwater? About the only info I've found is below from an old ifish post. The poster's account is no longer active. It is true that the longer the fish is in freshwater the higher the odds are of parasites. That being said, salmon obtain parasites through feeding, not through dermal contact. And since they are not truly actively feeding when in fresh water, I would say that any caught below bonny have the same risk as ocean caught.This is for parasite destruction. It does nothing for pathogens so proper icing and handling of fresh catch is important.I would suggest freezing for 7 days in your chest freezer and make sure you chill fresh caught fish down as low and as quick as possible.Steelhead have a higher risk as they are active feeders when they are in the rivers, so be sure to freeze them as well.No mention of an opinion for further upriver. Wouldn't try it with a colored up, softer flesh upriver fish. Just not sure if there's a greater risk with a bright, firm fish from say Wells.I'm not sure about them being further upriver. If they're still brights, I don't think it makes a difference in texture or flavor. Water temperature may have some effect. Possibly higher mercury levels??? All salmon consumed raw should be frozen at least a week. Got skunked this morning at wells. Threw everything I had at them on both sides. Going out for the evening. Another 3am wake up tomorrow though.
Quote from: pickardjw on July 25, 2024, 04:06:25 PMQuote from: pianoman9701 on July 25, 2024, 03:46:49 PMYour food safety is spot on. That looks delicious. Now if we can get some chanterelles to pop,... Any thoughts on the fish being upriver and having spent time in freshwater? About the only info I've found is below from an old ifish post. The poster's account is no longer active. It is true that the longer the fish is in freshwater the higher the odds are of parasites. That being said, salmon obtain parasites through feeding, not through dermal contact. And since they are not truly actively feeding when in fresh water, I would say that any caught below bonny have the same risk as ocean caught.This is for parasite destruction. It does nothing for pathogens so proper icing and handling of fresh catch is important.I would suggest freezing for 7 days in your chest freezer and make sure you chill fresh caught fish down as low and as quick as possible.Steelhead have a higher risk as they are active feeders when they are in the rivers, so be sure to freeze them as well.No mention of an opinion for further upriver. Wouldn't try it with a colored up, softer flesh upriver fish. Just not sure if there's a greater risk with a bright, firm fish from say Wells.I'm not sure about them being further upriver. If they're still brights, I don't think it makes a difference in texture or flavor. Water temperature may have some effect. Possibly higher mercury levels??? All salmon consumed raw should be frozen at least a week.
Quote from: pianoman9701 on July 25, 2024, 03:46:49 PMYour food safety is spot on. That looks delicious. Now if we can get some chanterelles to pop,... Any thoughts on the fish being upriver and having spent time in freshwater? About the only info I've found is below from an old ifish post. The poster's account is no longer active. It is true that the longer the fish is in freshwater the higher the odds are of parasites. That being said, salmon obtain parasites through feeding, not through dermal contact. And since they are not truly actively feeding when in fresh water, I would say that any caught below bonny have the same risk as ocean caught.This is for parasite destruction. It does nothing for pathogens so proper icing and handling of fresh catch is important.I would suggest freezing for 7 days in your chest freezer and make sure you chill fresh caught fish down as low and as quick as possible.Steelhead have a higher risk as they are active feeders when they are in the rivers, so be sure to freeze them as well.No mention of an opinion for further upriver. Wouldn't try it with a colored up, softer flesh upriver fish. Just not sure if there's a greater risk with a bright, firm fish from say Wells.
Your food safety is spot on. That looks delicious. Now if we can get some chanterelles to pop,...
