Why do a lot of frozen salmon thawing instructions say to remove the salmon from the individual wrappers before thawing?

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• OriginEnergySux@lemmy.world ⁨1⁩ ⁨hour⁩ ago

  Holy shit cheers for posting this. I never read the packet and just defrosted each piece in its wrapper in the fridge overnight - but won’t after seeing the comments and confirming. God dam wtf

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• DarrinBrunner@lemmy.world ⁨4⁩ ⁨hours⁩ ago

  However, some pathogens can only grow in the absence of oxygen. An example is Clostridium botulinum, an anaerobic bacterium that produces neurotoxins.

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  • colourlesspony@pawb.social ⁨4⁩ ⁨hours⁩ ago

    Oh, that makes sense.

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    • ShellMonkey@piefed.socdojo.com ⁨4⁩ ⁨hours⁩ ago

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    • ALoafOfBread@lemmy.ml ⁨2⁩ ⁨hours⁩ ago

      Good post, op. I had no clue and had been thawing fish in the plastic for forever.

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  • Bane_Killgrind@lemmy.dbzer0.com ⁨3⁩ ⁨hours⁩ ago

    What exacerbating factors promote the production of these neurotoxins? Are there any preparation methods that concentrate them or otherwise adversely effect the lethality of my salmon???

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• kibblebits@quokk.au ⁨5⁩ ⁨hours⁩ ago

  Short answer: botulism

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  • colourlesspony@pawb.social ⁨4⁩ ⁨hours⁩ ago

    Why would taking the fish out and putting it into another bag help with that? Wouldn’t it just come with the fish?

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    • theunknownmuncher@lemmy.world ⁨3⁩ ⁨hours⁩ ago

      The botulism bacteria is anaerobic. It is not active the same way in the presence of oxygen. So when you open the bag and remove the fish, you are introducing oxygen.

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• MantisToboggon@lemmy.world ⁨5⁩ ⁨hours⁩ ago

  They are all scared of the dark.

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  • colourlesspony@pawb.social ⁨5⁩ ⁨hours⁩ ago

    But they come in clear wrappers?

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    • Vandals_handle@lemmy.world ⁨4⁩ ⁨hours⁩ ago

      When fish do it, it’s called spawning

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