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The risks are of course related to infection developing in the meat and can be serious or deadly. From years of research from survival experts, historic methods, American Indian methods, hunters, and amateurs experience, it's clear to me (my opinion) the risk can be very low in almost all cases. Look up on the internet or read books on: potted meat, drying meat/fish, meat jerky, aging meat, and even burying meat. Smoking and/or salting methods are recommended and are good, but people have lived for generations without these methods. Nothing is guaranteed, so do your own research so you know how to do it. It is very possible and not particular diffficult, especially in longterm survival situations where other options are not possible.
What else can I help you with?
What is use for cutting or slicing fish or meat for scaling fish?
A fish scaler, a specialized tool with a serrated edge, is commonly used for scaling fish. For cutting or slicing fish or meat, a sharp fillet knife is ideal, as it allows for precise cuts while preserving the texture of the fish or meat. Both tools are essential for preparing fish and meat in culinary practices.
Why did people used to hang up caught fish?
To dry them and preserve the fish meat. They didnt have feezers as we have today so that method was one on many preserving methods.
Can you refreezing uncooked lamb?
Due to health risks, no meat (or fish) should be refrozen after it has been thawed.
Is sodium chloride used in preserving meat and fish?
Yes, sodium chloride, or common table salt, is commonly used in preserving meat and fish. It helps to draw out moisture, creating an environment that is less hospitable to bacteria and other microorganisms that cause food spoilage. Additionally, salt can enhance flavor and act as a seasoning during the preservation process.
What do you call preserving with salt?
Curing. As in "curing meat".
Is fish in the meat group?
Yes fish is in the meat group because fish has meat right?
Why is fish meat?
Fish is a meat. It is a white meat, like chicken.
Is monk fish a white meat fish?
Yes, it is a white meat fish.
Is salmon a red meat?
No it is not red meat. Scientifically, fish is not meat. Fish is fish, just like vegetables are vegetables.
Does sushimi have meat in it?
Sushimi is fish. So if you consider fish a meat, yes, it has meat in it. If you are a vegetarian and eat fish, no it would not.
2 why does adding salt to some food items like fish preserve it from spoiling?
Because salting as a method of preserving destroys bacteria and prevents bacterial growth and decay of the meat.
Is fish a lean meat?
Fish isn't really meat, but yes, fish is low in fat.
