Salmon Roe freshness question

#1

I bought some high quality salmon roe and it arrived solid frozen as a rock. I took the jar out of the freezer about a week ago to thaw in the fridge and haven’t opened it (I planned on having some this week, but ended up traveling). The jar says: “Unfreeze immediately before consuming.” So, it’s been sitting in the fridge/cold, unopened, for a week.

I plan to start eating some this week and estimate it’ll take me all week to use up the jar (one/two spoonfuls per day). I’m assuming the “unfreeze immediately” before consuming warning is an optimal freshness thing, not a food safety thing, but if anyone has any contrary thoughts (and there’s a food safety issue), I’d be curious to hear them.

(Michael - When reality fails to meet expectations, the problem is not reality.) #2

It might change texture when it thaws. Freezing might burst cell walls and swell the innards. When thawed it might turn quickly to mush. Once exposed to air it’s probably a bacterial magnet. Maybe.

(Robert C) #3

I would email the company for the details (safety vs. freshness) on their “Unfreeze immediately before consuming.” statement.

#4

Good idea - just emailed them and will report back.

(Bunny) #5

Uncooked Roe & Vitamin C (easily destroyed by heat):

[1] “…There is 16.4 mg amount of Vitamin C, total ascorbic acid in 100 g, grams portion amount of Fish, roe, mixed species…”. …More

[2] “…Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop, sea urchins, and squid. …” …More

#6

Sorry. I’m missing the point of your post and your links. Is there an answer to my question in those links? I didn’t see one…

(Bunny) #7

Just general info on Vitamin C and notice said meat only eaters always referencing Adventures in Diet by Arctic Explorer Vilhjalmur Stefansson and vitamin C in raw meat, not cooked meat.

What is interesting is that is natural vitamin C, is something Eskimos are not deficient in?

A cooked meat carnivore supposedly does not need much Vitamin C and that’s like a totally new thing and not comparable to Eskimo’s vitamin C intake?

But they are probably eatIng there steaks or what ever medium raw…lol

So no problem with Vitamin C unless your fully cooking the meat until it’s charred to death?

Cooked Fish does not really have any Vitamin C but if you eat it raw then that’s a different story?

Thought it may be of interest to some.

Footnote:

[1] ”…Vitamin C is the only essential vitamin not found in useful amounts in cooked animal foods. .However, sufficient amounts of vitamin C can be acquired from raw liver, fish roe and eggs. Lower amounts are also present in raw meat and fish (1). …” …More

#9

From the supplier:

(Bob M) #10

What are you going to do with it?

I’ve been wanting to try salmon roe, since it’s supposed to be a nutritional powerhouse. It’s just a bit pricey. And I don’t know what to do with it.

#11

I’m too much of a scaredy-cat with food poisoning stuff, and the jar is small, but it’s now been almost 14 days, so I’m sadly going to toss it and use the other one I have when I know I’ll be home 7 days in a row. I’m going to try and spoon it in first and see how I do with it. If that’s not enjoyable, I’ll sprinkle it in with eggs or on a buttered steak.

(Bob M) #12

I bought a refrigerated container and accidentally left it out for 12+ hours. When I found it, I did the same thing you did, tossed it.

It was likely still good, as it was not opened. Since I’m not familiar with it, though, I couldn’t trust my nose to tell me it was bad.

#13

I feel badly about wasting money/food, but as someone who has experienced food poisoning from oysters, I am skittish. The concern I have with bad salmon roe is that if it’s “bad” inside the pearls, you won’t smell it due to the casing. It’s not like beef where if it’s iffy on the outside, you can sear it to 400 degrees and sanitize it enough to take the chance.