good stuff, very well explained. I love some fish soaked in lemon juice. How about pickling raw fish in white vinegar with some spices and leaving it in the fridge for a while. Would that kill of most of the bacteria and preserve it without needing to freeze?
Cheers Mark mate!! Slowly getting there learning how to look at the camera and try read my notes 🤣🤣 bit harder than voice over, or ad libbing during fishing that's for sure! Yea mate preserving will do it that but usually you need to "bottle it" or "can" it first by sealing ans heating in boiling water (pressure means the temp goes >100°C) otherwise the bacteria/moulds already present on the fish and environment will continue to grow if they can handle anerobic/low pH environments 🤙🤙 But I do plan on doing a vid on this!! Just got to can some products myself first haha
@@fisheatrepeat o nice mate, looking forward to that. I'm very keen on alternative preserving methods. Doesn't have to be long term but something that preserves the raw fish in the fridge for a few weeks and keeps it ready to eat. I don't know if you have tried my fried/pickled kahawai recipe yet (called brathering). It's on our channel. But essentially I fry kahawai chunks crispy and then I pickle them in a very light pickling marinade (vinegar, water, sugar). That keeps forever in the fridge, well at least a few weeks and is sooo tasty. I'm just trying to figure out a way to do it with fresh raw fish. Like the european rollmops sort of thing. I think they first heavily salt the raw fish and then pickle it in vinegar. Or perhaps an alternative could be to boil the vinegar and then pour it over the raw fish. But that would sorta cook it which I wanted to avoid. But yeah I'd like to hear your thoughts or even a video on food safety of rollmops :)
@Fishingreminder sounds delicious!! The best I can think of for actually raw is dry age but I've only ever done 10 days max. I made gravlax though which is a similar salting method will look into it bruv
@@fisheatrepeat awesome mate, I think the salting and then pickling is the trick. I'm kinda wondering how long it would take the salt to kill off most bacteria. Like if you put the fish in a heavy brine and leave it in the fridge for a couple of days. Would that kill off most bacteria. Or in terms of food safety - would it be better to cover it with dry salt and let the fluids drain away. It's almost like making my salted bait, haha. But I will give it a try with my next kahawai. Even if the salting doesn't kill all bacteria, I guess the vinegar would then take care of the rest.
@Fishingreminder cheers Mark! Yea the salt does inhibit bacterial growth it's also cause it draws out moisture. Without moisture (lowers water activity) bacteria simply can't grow. Good things to think about tho for other vids haha. Next time you guys pass thru waikato we should catch up film some food sci questions haha
How long should fish be left in lemon juice to "cook"? Is it just by observation only, until the flesh turns white, or is there an approximate timeframe when protein denaturing reaches its maximum?
That's a great question! I should have included that detail in the video haha. Scrolling thru a few articles and journals there doesn't seem to be a defined time. I assume that's because the size of the fish cube, the concentration of lemon juice, type of fish, temperature etc etc will all impact how effectively the juice will denature (whiten) the flesh. The other reason it's not prescribed is because it's not a food safety limit similar to freezing temps or heating for bacteria. Hence, it's mainly personal preference. From personal experience and from various pages online though, a general rule of thumb is it takes about 20-30 mins minimum to start to soften the immediate surface and up to around 6h+ to truly whiten even the inner-most parts (assuming small cubes of fish). We usually only do 30 mins to 1h to retain a bit of the original raw fish texture and flavour but it's best to play around with a few soaking times until it fits your preference!
good stuff, very well explained. I love some fish soaked in lemon juice. How about pickling raw fish in white vinegar with some spices and leaving it in the fridge for a while. Would that kill of most of the bacteria and preserve it without needing to freeze?
Cheers Mark mate!! Slowly getting there learning how to look at the camera and try read my notes 🤣🤣 bit harder than voice over, or ad libbing during fishing that's for sure!
Yea mate preserving will do it that but usually you need to "bottle it" or "can" it first by sealing ans heating in boiling water (pressure means the temp goes >100°C) otherwise the bacteria/moulds already present on the fish and environment will continue to grow if they can handle anerobic/low pH environments 🤙🤙
But I do plan on doing a vid on this!! Just got to can some products myself first haha
@@fisheatrepeat o nice mate, looking forward to that. I'm very keen on alternative preserving methods. Doesn't have to be long term but something that preserves the raw fish in the fridge for a few weeks and keeps it ready to eat. I don't know if you have tried my fried/pickled kahawai recipe yet (called brathering). It's on our channel. But essentially I fry kahawai chunks crispy and then I pickle them in a very light pickling marinade (vinegar, water, sugar). That keeps forever in the fridge, well at least a few weeks and is sooo tasty. I'm just trying to figure out a way to do it with fresh raw fish. Like the european rollmops sort of thing. I think they first heavily salt the raw fish and then pickle it in vinegar. Or perhaps an alternative could be to boil the vinegar and then pour it over the raw fish. But that would sorta cook it which I wanted to avoid. But yeah I'd like to hear your thoughts or even a video on food safety of rollmops :)
@Fishingreminder sounds delicious!! The best I can think of for actually raw is dry age but I've only ever done 10 days max. I made gravlax though which is a similar salting method will look into it bruv
@@fisheatrepeat awesome mate, I think the salting and then pickling is the trick. I'm kinda wondering how long it would take the salt to kill off most bacteria. Like if you put the fish in a heavy brine and leave it in the fridge for a couple of days. Would that kill off most bacteria. Or in terms of food safety - would it be better to cover it with dry salt and let the fluids drain away. It's almost like making my salted bait, haha. But I will give it a try with my next kahawai. Even if the salting doesn't kill all bacteria, I guess the vinegar would then take care of the rest.
@Fishingreminder cheers Mark! Yea the salt does inhibit bacterial growth it's also cause it draws out moisture. Without moisture (lowers water activity) bacteria simply can't grow. Good things to think about tho for other vids haha.
Next time you guys pass thru waikato we should catch up film some food sci questions haha
How long should fish be left in lemon juice to "cook"? Is it just by observation only, until the flesh turns white, or is there an approximate timeframe when protein denaturing reaches its maximum?
That's a great question! I should have included that detail in the video haha. Scrolling thru a few articles and journals there doesn't seem to be a defined time. I assume that's because the size of the fish cube, the concentration of lemon juice, type of fish, temperature etc etc will all impact how effectively the juice will denature (whiten) the flesh. The other reason it's not prescribed is because it's not a food safety limit similar to freezing temps or heating for bacteria. Hence, it's mainly personal preference. From personal experience and from various pages online though, a general rule of thumb is it takes about 20-30 mins minimum to start to soften the immediate surface and up to around 6h+ to truly whiten even the inner-most parts (assuming small cubes of fish). We usually only do 30 mins to 1h to retain a bit of the original raw fish texture and flavour but it's best to play around with a few soaking times until it fits your preference!
Thanks for the explanation. I have always wondered about the effect of lemon juice on raw fish.
Hey thanks mate 🙏!! Glad it's been helpful!! Plenty more "the more ya know" vids like this coming up haha 🤙
Good teachings here bro
Thanks bruv! Bit of a work in progress getting it right but hopefully will be helpful for others in the long term!