is it safe to eat an eel that has been frozen but not gutted?

R

Rolky P

New member
Hi,

I recently bought two eels, froze one, and gutted and cooked the
other. The one that I froze had not been gutted, and where I bought
them from I had asked for frozen eel but they said this was fresh and
could be frozen, but did not mention having to gut them first.

I've read that if an eel is not gutted and then frozen, the white
flesh will be discoloured by blood. Will this affect the taste all
that much? Is it still fit for consumption?

Thanks,

Richy
 
On Tue, 5 Apr 2011 19:38:43 -0700 (PDT), Richy wrote:


You should of gutted it when you did the other one, then put it in a large
ziplock (freezer bag) with enough water to cover the eel, and then froze it.

I wouldn't eat it.
 
On Apr 5, 8:38?pm, Richy wrote:

I know from fishing nobody who is somewhat experienced would ever eat
a fish that was not gutted. Just wondering what eel is like and how
much it costs per eel unit.
 
On Apr 6, 12:51?pm, ccokatt wrote:

I think the cost was $14.99/kilo, I got about 1.2kg which amounted to
two. I'll toss the other eel, but the first one that I had was
delicious, although I hadn't properly prepared it and there were some
crunchy bits (fins perhaps). I fried it in butter and garlic. I'm not
really sure how I'd describe the taste, but the texture was a little
bit like crocodile or slightly overcooked squid.

Richy
 
On Apr 5, 7:38?pm, Richy wrote:

Fish should be gutted right after the rigor passes off for best meat
quality. The guts will rot and taint the meat otherwise.
 
On 6/04/2011 2:16 PM, Richy wrote:
It could be eaten but not by a human , it will make good bait or food
for the neighbours cat
There are things in the bowl that must be removed before preserving , if
not then be prepared for a problem

--
X-No-Archive: Yes
 
On Wed, 06 Apr 2011 01:31:28 -0500, Omelet wrote:


Being that we have thousands of lakes within a days drive, and had a father who
was a an outdoors man I learned to kill, gut, wash, and freeze with scales on.
We used to live off the land when we went camping, my favorite meal was fried
rabbit with blueberries.
 
On Apr 5, 9:38?pm, Richy wrote:

I have no idea but if yer that hard up for something to eat I'll buy
you a damn sandwich, dude.
 
On Apr 6, 1:31?am, Omelet wrote:

Well put. I've seen idiots doing likewise. I always wonder what the
hell is going through their minds, besides a fart.
 
On 2011-04-06, Omelet wrote:


I musta missed something. Eels have no scales.


Bingo!

Long time ago, I'd get free mountain trout from a fishing freak
friend. He alway froze them in those sqr beheaded half gallon wax
milk cartons ....remember those?.... full of water, 4-6 cleaned trout
per carton. After defrosting, always tasted like fresh caught.

I used to buy shrimp that way. Four lb blocks encased in ice. Now,
they do the flash freeze thing. I've no doubt it's due to eliminating
shipping costs. Frozen water is wasted weight and added expense. I
unnerstan. Problem is, frozen in water lasts almost indefinitely,
while flash frozen mummifies quickly.

nb
 
On Wed, 06 Apr 2011 10:29:37 -0500, Omelet wrote:



You could do that but I bought a machine at costco that cryovacs it. When you
bake or poach the fish you'll find the skin and scales come right off during
cooking. If you fry, then it's no problem once cooked to take the skin/scales
off.
 
On 6 Apr 2011 15:50:34 GMT, notbob wrote:


it does protect the flesh while defrosting

true but OM ask about fish


That's what I said he should of do after he cleaned and gutted it


was his name oh
 
On 06/04/2011 11:50 AM, notbob wrote:



I remember small lobsters sold like that years ago. I haven't seen them
here for at least 30 years. I last time that I remember seeing them
like that in Switzerland in 1993.
 
Re: [email protected]

notbob wrote:


Most grocery store shrimp is IQF now. But from shopping at Restaurant Depot
it appears there are still plenty of companies producing block frozen
shrimp. It's never EZ Peel either. Their shrimp prices are pretty good but
it's either cooked, raw P&D, or block frozen. I like the EZ Peel for the
obvious quick handling but also because the shells are still there to
provide extra flavor.

MartyB
 
Re: [email protected]

Omelet wrote:


Will that help preserve flavor on certain kinds of fish? Rainbow trout is
notorious with me for losing most of it's flavor once frozen. Trouble is
nobody wants to come home from a fishing outing with only two or three fish,
and I have to drive *a ways* to get to any good Rainbows from here.
 
On Apr 6, 3:04?pm, Omelet wrote:

We used to catch a mess of lake perch, fillet them, and freeze the
filets in a milk carton filled with water.

I don't think you need to scale any salmonid, although we would use a
pistol grip hose nozzle to wash the scales off salmon.
 
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