<story><title>The World&apos;s Deadliest Thing</title><url>https://www.the-angry-chef.com/blog/the-worlds-deadliest-thing</url></story><parent_chain><item><author>Stratoscope</author><text>Pop quiz!&lt;p&gt;Do you ever buy frozen vacuum-sealed fish? The kind where each piece is sealed in its own plastic pouch? It is convenient and delicious. To me it can taste fresher than some &amp;quot;fresh&amp;quot; fish. One reason is that the sealed pouch keeps oxygen out.&lt;p&gt;Have you wondered why it says &amp;quot;remove all packaging before defrosting&amp;quot;? And ignored that advice like I did for many years?&lt;p&gt;After all, the fish seems to defrost just fine in its original vacuum-sealed packaging, whether you defrost it in the refrigerator or in a cold water bath. And it is so convenient to leave it in the pouch while defrosting.&lt;p&gt;Well, there is a reason to take those instructions seriously. The vacuum-sealed package is an anerobic environment, just right for botulinum and listeria.&lt;p&gt;So unwrap the fish, let it have that little kiss of oxygen, and then rewrap it for defrosting.&lt;p&gt;&lt;a href=&quot;https:&amp;#x2F;&amp;#x2F;www.google.com&amp;#x2F;search?q=remove+frozen+fish+from+packaging&quot; rel=&quot;nofollow&quot;&gt;https:&amp;#x2F;&amp;#x2F;www.google.com&amp;#x2F;search?q=remove+frozen+fish+from+pack...&lt;/a&gt;</text></item></parent_chain><comment><author>dustintrex</author><text>Is this &lt;i&gt;really&lt;/i&gt; a risk in practice though?  I can&amp;#x27;t find any cases of this actually happening on the CDC&amp;#x27;s botulism site: &lt;a href=&quot;https:&amp;#x2F;&amp;#x2F;www.cdc.gov&amp;#x2F;botulism&amp;#x2F;surveillance.html&quot; rel=&quot;nofollow&quot;&gt;https:&amp;#x2F;&amp;#x2F;www.cdc.gov&amp;#x2F;botulism&amp;#x2F;surveillance.html&lt;/a&gt;</text></comment>
<story><title>The World&apos;s Deadliest Thing</title><url>https://www.the-angry-chef.com/blog/the-worlds-deadliest-thing</url></story><parent_chain><item><author>Stratoscope</author><text>Pop quiz!&lt;p&gt;Do you ever buy frozen vacuum-sealed fish? The kind where each piece is sealed in its own plastic pouch? It is convenient and delicious. To me it can taste fresher than some &amp;quot;fresh&amp;quot; fish. One reason is that the sealed pouch keeps oxygen out.&lt;p&gt;Have you wondered why it says &amp;quot;remove all packaging before defrosting&amp;quot;? And ignored that advice like I did for many years?&lt;p&gt;After all, the fish seems to defrost just fine in its original vacuum-sealed packaging, whether you defrost it in the refrigerator or in a cold water bath. And it is so convenient to leave it in the pouch while defrosting.&lt;p&gt;Well, there is a reason to take those instructions seriously. The vacuum-sealed package is an anerobic environment, just right for botulinum and listeria.&lt;p&gt;So unwrap the fish, let it have that little kiss of oxygen, and then rewrap it for defrosting.&lt;p&gt;&lt;a href=&quot;https:&amp;#x2F;&amp;#x2F;www.google.com&amp;#x2F;search?q=remove+frozen+fish+from+packaging&quot; rel=&quot;nofollow&quot;&gt;https:&amp;#x2F;&amp;#x2F;www.google.com&amp;#x2F;search?q=remove+frozen+fish+from+pack...&lt;/a&gt;</text></item></parent_chain><comment><author>gibolt</author><text>This is similar for red meat. Vacuum sealed at the source will keep it fresh longer.&lt;p&gt;Here is a great video on what color meat should be to be considered &amp;#x27;fresh&amp;#x27; and how to handle it from there: &lt;a href=&quot;https:&amp;#x2F;&amp;#x2F;youtu.be&amp;#x2F;82KT_nb26-4&quot; rel=&quot;nofollow&quot;&gt;https:&amp;#x2F;&amp;#x2F;youtu.be&amp;#x2F;82KT_nb26-4&lt;/a&gt;&lt;p&gt;The rest of the channel is great if you are at all into cooking.</text></comment>