pickled panfish????

[stealth3350]

real quick question.. every recipe says freez for 48 hours.. mine were froze for 12 hrs.. i didnt see that part when i orginally looked at recipe.. now there in the brine.. will they still be safe to eat.. whats the differance if i aperson has ate a shiner or fathead on a drunken occasion

[The Grebe]

Awhile back, I read in the Minnesota Volunteer that pickling doesn't kill all the parasites in the pickled fish. When I started thinking about tapeworm larvae and all those other multi colored and odd shaped parasites on fish, I gave up pickling.

Eating raw minnows, or other raw fresh water fish, weither drunk or sober, prolly isn't a good idea....but drunk would prolly be better as then the parasites have to deal not only with stomach acid, but alcohol also.... it might be the saving grace?

[stealth3350]

yeah probabbly should not have swallowed the shiner. that thing was huge.. anyways thanks for the info.. has anyone not froze the fish for 48 hrs and did not have a bad experince,, or got tape worms from some raw fish

[blackdog1101]

Freezing for 48 hours is surely the best idea, but there are generations of Scandinavians here in the Upper Midwest who have eaten pickled fish that weren't frozen first.

"Oh yeah, I remember Scandinavians. I think they all died off in the great pickled fish tapeworm epidemic of 1956."

[stealth3350]

lol thats a good one.. im sure they will be fine. i was just curious. we have all ate wost things than fresh fish. but a tapeworm would really suck considering the amount of food i eat in a day.. i would have to share everything

[stealth3350]

anyone elses thoughts

[Juneau4]

No problem.

[LightningBG]

I think you'll be just fine.

I wonder if there is less chance of parasites in panfish vs northern, since they have a shorter life span (probably), etc... Any one know?

[mixxedbagg]

I wonder about this myself. I just pickled a bunch of sunfish, crappies, and bass. Many of them had the black spots, but they tasted good all the same. Hopefully I don't have little black spots growing in me now.

[Crm7290]

What does pickled fish taste like?

This is straight from the U of M

Caution: The Broad Fish Tapeworm

The broad fish tapeworm infection can be contracted by humans from eating raw or undercooked species of fish found in the Great Lakes area.

The larvae of the broad fish tapeworm pass through smaller fish until they lodge as hatched small worms in the flesh of large carnivorous species of fish, like northern pike, walleye pike, sand pike, burbot, and yellow perch. This worm, if eaten by humans in its infective stage, can attach to the small intestine and grow to lengths of 10 to 30 feet.

The infective worms are destroyed readily either by cooking or freezing. Two recent outbreaks of this tapeworm in Minnesota were related to eating uncooked pickled pike. Those who wish to prepare raw pickled fish should first freeze the fish at 0° F for 48 hours.

Is pike much more common pickled than panfish?

[Crm7290]

U of M preserving fish info

this is the link refered to. Sorry admins if I cannot post this link, I am not advertsing and in no way associated with the U of M

[mixxedbagg]

How do you describe a taste?!?

It's like vinegar and salt chips combined with cinnamon toast. But on fish meat.

Are those little yellow grubs you find on perch, smallies, and some other fish the larva of the broad fish tapeworm????

[Crm7290]

its quite possible

"Eggs are released and pass into the environment with the final host's feces. The embryos hatch from the eggs in water. The embryos are covered by hairlike fibers and can swim several hours until being eaten by a small crustacean, the first intermediate host. In the intestine of the crustacean, the embryos lose the hairy covering, bore into the host's body cavity, and feed on nutrients in the host's body fluids. It takes 20 to 25 days for the embryos to develop into long larvae. The larvae make the host crustacean sick and slow, turning it into easy prey for fish. When the infected crustacean is eaten by a fish, which is the second intermediate host, the larvae travel from the fish's intestine into the muscles and turn into the next stage of larvae. People and animals, which are the final hosts, are infected with the larvae when they eat infected fish. After about two weeks in the host's intestine, the larvae transform into mature worms and start producing eggs."

I wonder what the effect of the brine after freezing is but would it be possible to subject the entire solution of pickled fish and all to 0 degree temperatures for the 48 hours?

One of my professors said that while in Africa he had tapeworms. He said that he nearly died from them. I believe him as he is a well respected professor and have no reason to doubt him.