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Is it safe to eat cold salmon?

Asked: Glizzyboy Sosa, Last Updated:

Cooked salmon can be eaten either hot or cold, and is perfectly safe to eat cold providing proper food safety procedures have been adhered to immediately after cooking. Cold salmon stored for more than three days should be discarded.

FAQ

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    The term sardine covers a wide variety of small fish. The ones caught off the Coas of Maine and referred to as Main sardines are really small, soft -boned herring.

  • Do you wash raw shrimp before cooking?

    You can clean shrimp when they're raw or previously cooked. Here are some guidelines: Clean before cooking: Pasta dishes, stir-fries, and Shrimp Fajitas. Clean after cooking: Shrimp salad, Seafood Pasta Salad.

  • Can you fish with just braided line?

    Any spinning reel or bait casting reel can be used with braid. The only difference between fishing with braid and other fishing lines, is to remember to loosen your drag. Since braid doesn't stretch, you will need to loosen your drag in order to effectively hook and land fish.

  • What are the methods of curing fish?

    The traditional methods of processing fish by salting, drying, smoking, pickling, marination and fermentation are collectively known as Curing. It is the oldest and cheapest method of fish preservation and is still widely practiced in many parts of the World.

  • What temperature should a fish tank be at?

    A good range is 76° to 80°F (25° to 27°C). A few species need to be kept several degrees warmer, and some species require temperatures a few degrees cooler. A thermometer is vital. A stick-on type enables you to check the temperature whenever you look at the aquarium.

  • How is formalin used in fish?

    Formalin is used as a bath treatment to control external parasitic infections of fish. It is extremely effective against most protozoans, as well as some of the larger parasites such as monogenetic trematodes. Formalin effectively kills parasites on gills, skin, and fins.

  • What do English people put on fish and chips?

    In chip shops in most parts of Britain and Ireland, salt and vinegar are traditionally sprinkled over fish and chips at the time it is served. Suppliers use malt vinegar, onion vinegar (used for pickling onions), or the cheaper non-brewed condiment.

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    The flesh of Grass Carp is white, tender, smooth in texture and mild with practically no "fishy" taste. Just about anyone should find it enjoyable - but, Grass Carp does, like all carp, have a "spine problem" similar to Milkfish (Bangus), a fish in a related order.

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