Oh er.
I had violent cravings for smoked salmon at two points during my
pregnancy. And when I say 'violent', I mean drug crazed level, where,
when I couldn't walk, I had to drive my Hubby to the supermarket, where
he, who can't actually push himself in the wheelchair, did so enough to
get to the shop door, and had the staff then push him around, whereby on
his return I would rip open the package and eat it all there and then in
the car.
And I don't like smoked salmon (although I can nibble on it now and
then, post this unsettling experience). Thankfully, I was coping well
with fresh cooked salmon, that I made sure was harvested from Alaskan
seas, for most of the pregnancy. But the smoked salmon one was
completely unstoppable when it occurred.
Mind you, the gravlax with double cream scrambled eggs we had for
breakfast yesterday, was yummy. I love dill! :-)
Morgan Gallagher
Rachel Myr wrote:
> Norma posts on the food safety warning against uncooked smoked fish for
> pregnant women and asks whether smoked fish is not cooked.
> In Scandinavia, smoking and or salting fish have been used since Viking
> times to preserve them, and no, the fish is not cooked. It is smoke cured,
> which means dried slowly, high enough over a wood fire so that the smoke
> cures the fish. Same procedure is used for dried smoked meats, which aren't
> cooked either. Usually food to be smoked is soaked in a brine containing
> salt first, but not always. The proteins do coagulate as in cooking but the
> process by which they do so does not involve heat and does not kill
> potential pathogens, in particular Listeria monocytogenes, which can
> replicate at quite low temperatures, such as in refrigerators.
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