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Alternatives for Marinated Fish/Gravlax
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Alternatives for Marinated Fish/Gravlax
    Posted: 24 May 2013 at 15:19
Tas,
 
The Vet would like to Marinate trout in Salt ... (similar to gravlax/gravet laks) ... Just a quick question; what is your viewpoint on Marinated trout, as he prepared the salmon?
 
THANKS.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 24 May 2013 at 15:42
Hi, Margi -
 
That's a good question, and I'll give you the best answer that I can based on what I've read.
 
What I've read is that freshwater (non-oceanic) fish have a potential for parasites (microscopic worms). The marinating of the trout will indeed stop spoilage, but will not stop any potential parasites. To guard against them, the fish must be cooked to 145 degrees, if I remember correctly (possibly 140?). So based on that, my impression has always been that there is at least a chance of food-borne illness if I use freshwater fish, including trout. With that in mind, I have never tried freshwater fish in the "raw," marinated style of gravlax or gravet laks.
 
Having said all that, the actual technique should work with trout, andas far as I know it will have the same effect on them as it does on salmon. The length of time marinating might be shorter, but it will work.
 
So, it comes down to whether or not to take the risk of potential parasites in the trout. Even in the beautiful mountain waters of Montana, there's no way to know if the trout have any parasites; even though I strongly suspect that they are free from parasites, I do not know for sure. The chances are very small, but but a chance is still a chance. 
 
So, for me, raw freshwater fish is a NO - but as I said, the actual marinating technique would definitely work from a texture/flavour perspective. If by chance saltwater trout are available, I don't think there would be any danger from that choice, but I do not know for sure, as the trout do spend part of their lives in freshwater, I think. Check with your fish monger!
 
Fil, being a veteranarian, might have some more insight on the food safety aspects. If he has any thoughts or knowledge, please feel free to share them.
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 July 2013 at 09:27
Tas,
 
At this time of year, we would be skeptical with fresh trout too ... even though our´s would be wild; it is THE SAHARA throughout the interiors of Iberica ...
 
Perhaps in the autumn, we shall give it a try. We would like to do the MARINATED COD as we had done the Marinated Norwegian Salmon.
 
Cod season starts in late November and runs through April - May.
 
We shall keep in touch.
 
 
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pitrow View Drop Down
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Points: 1087 		Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 24 July 2013 at 12:47
According to the FDA freezing can also be effective in killing parasites if done correctly.

http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252393.pdf


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Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F(-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufcient to kill parasites. Note that these conditions may not be suitable for freezing particularly large fish (e.g., thicker than 6 inches).
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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