Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Wondering About The Freshness Of Sam's Club Fish

Fiddle-Faddle

Recommended Posts

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

Here is what I just emailed to them. I will post their reply as soon as I get it.

Hi,

I have always read that fresh fish should be consumed within 24-48 hours of being delivered at the store where it is sold (and preferably within 24 hours).

Last night (September 7), my husband purchased fresh tilapia at our local Sam's Club. The sell-by date clearly listed on the package is September 11, a full 4 days away.

If I had been in your store on September 11 and seen that package of fish, I would have assumed that the fish had been delivered either that day or the day before. This places the quality and freshness of fish at Sam's Club in serious doubt. Fish that has been sitting in a refrigerated counter for 4 days is not fresh.

The sell-by date for fresh fish should be the day it is delivered to the store, not 4 days later. It starts to smell after only 2 days.

I hope you can fix this problem before someone becomes ill.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Nancym Enthusiast
Nancym
Posted

I'm reading a book called "On Food and Cooking" by Harold McGee. Lots of science-y stuff in there. Anyway, various types of fish can be kept longer than others. Vacuum sealing and keeping them on ice can extend the shelf-life into the range of weeks for some varieties.

lovegrov Collaborator
lovegrov
Posted

Shelf life of fish depends entirely on how quickly it's chilled and how cold it stays. Fish that's been in a store four days CAN still be fresh enough to eat, although you certainly wouldn't do sushi with it. When I buy "fresh" fish, I either eat it that day or freeze it immediately.

richard

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
  • Author
I'm reading a book called "On Food and Cooking" by Harold McGee. Lots of science-y stuff in there. Anyway, various types of fish can be kept longer than others. Vacuum sealing and keeping them on ice can extend the shelf-life into the range of weeks for some varieties.

This was neither vacuum-sealed nor on ice.

Shelf life of fish depends entirely on how quickly it's chilled and how cold it stays. Fish that's been in a store four days CAN still be fresh enough to eat, although you certainly wouldn't do sushi with it. When I buy "fresh" fish, I either eat it that day or freeze it immediately.

richard

This was in a plastic-wrapped styrofoam tray placed in an open refrigerated case. I suppose that it's POSSIBLE that it would still be safe to eat after 4 days--but not likely. As I am feeding 3 children, I need to know that it is definitely safe. I have had trouble at a supermarket with fish that was on one of these styrofoam trays--although I unwrapped it as soon as I got home to marinate it, it was already stinky (as in rotten).

Lisa Mentor
Lisa
Posted

We sometimes get fish (salmon, tuna) from Indonesia.......ugghh. And I am sorry to say, I am thinking sumomi. I don't buy.

We do buy salmon from Sam's, but we buy it frozen. Season it, Smoke it on the "green-egg" and it is soooo good. No restaurant could touch it.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
  • Author
We sometimes get fish (salmon, tuna) from Indonesia.......ugghh. And I am sorry to say, I am thinking sumomi. I don't buy.

We do buy salmon from Sam's, but we buy it frozen. Season it, Smoke it on the "green-egg" and it is soooo good. No restaurant could touch it.

What is "sumomi" and what is a "green-egg?" :blink:

Nancym Enthusiast
Nancym
Posted

Yeah, that doesn't sound good.

My book says ice is very important for fish. It lasts twice as long at 32' and refrigerators don't get that cold. Freezer is too cold.

"In general, well iced fatty saltwater fish -- salmon, herring, mackerel, sardine--will remain edible for about a week, lean cold-water fish--code, sole, tuna, trouble--about two weeks.... a large portion of these ice-lives may already have elapsed before the fish appear in the market."

Cooking to avoid the fishy smell:

The Fishy smell you get from cooking is from a volatile molecules formed by fatty-acid fragments reacting with TMAO. You can fight the TMAO reaction with green tea, onion, bay, sage, clove, ginger and cinnamon. Acidity also mutes the volatility of fishy amines and aldehydes that farmed freshwater fish sometimes accumulate from blue-green algae.

They suggest rinsing the fish well.

Also the target temperature in fish is critical. There are some enzymes that activate at moderate temperature that can turn your fish to mush. Very complex stuff.

Lets see what they say about Tilapia:

Tilapia can become mushy when cooked slowly or held at 130-140.

Gosh, no wonder I'm so intimidated by cooking fish. :P

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
  • Author

I usually marinate my fish in wine and/or lime juice for a half hour or so. Ginger works wonders in eliminating the fishy odor, but doesn't work in Italian or Greek recipes. It's yummy in Asian recipes, though!

mamaw Community Regular
mamaw
Posted

Sam's fish usually is farmed raised. I don't eat any farm raised fish bad for your health... We only buy wild caught fish. If it doesn't say wild caught don't eat it.........

mamaw

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
  • Author

Why would farm raised be bad for your health?

mamaw Community Regular
mamaw
Posted

They are fed junk to make them grow , to give them good color. & so on. Right now I'm brain fogged out & I can't think of the hormones & stuff ..... sorry allergies & brain fog not a good combo today.There is a topic about this on here somewere--- I think maybe about fresh wild salmon or farmed raised salmon..Again I'm sorry for being so clueless today.

How is your shoulder doing? Hope it is better & you are back with your passion.... Now evrytime I see pics of the symphony, I think of you & wonder if your in the pic....

Are you going to the Columbus Conference?

mamaw

mamaw Community Regular
mamaw
Posted

Fiddle-Faddle

I just did a google search on wild salmon versus farm raised salmon & alot of info comes. Try health castle.com

Farm raised salmon containes PCB's & are given alot of antibiotics because they are in small quarters being raised so that in its self makes them more sickly so hence the antibiotics come into play. I order all my fish from Alaska direct. I have bought from WHole Foods the day it comes in & freeze it.I still have a supply from my journey there last summer. We caught alot of salmon & halibut.I'm hoping I don't have to mail order for months yet...........

mamaw

bluejeangirl Contributor
bluejeangirl
Posted
Fiddle-Faddle

I just did a google search on wild salmon versus farm raised salmon & alot of info comes. Try health castle.com

Farm raised salmon containes PCB's & are given alot of antibiotics because they are in small quarters being raised so that in its self makes them more sickly so hence the antibiotics come into play. I order all my fish from Alaska direct. I have bought from WHole Foods the day it comes in & freeze it.I still have a supply from my journey there last summer. We caught alot of salmon & halibut.I'm hoping I don't have to mail order for months yet...........

mamaw

I agree Mamaw. I'll never eat farm raised salmon. I don't see where its good for you. I'll be even more graphic. All those fish trying to swim in this small area but can't. They end up practically eating their own poop because how do you clean that out. Anything penned up are stressed and if humans get sick under stress doesn't make sense animals and fish do? So your eating sick fish that are fatty because they can't move and swimming in a toilet :) They do dye them so they at least look good. Oh well,... sorry if I spoiled you dinners.

I'll shut up now. ;)

Gail

mamaw Community Regular
mamaw
Posted

thanks for helping brain fogged mamaw out on this I agree Gail & your graphic description was right on.. yucky or not its true....

mamaw

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
  • Author

And all this time, I 'd thought I was feeding my family healthy food . :ph34r: We eat fish 2-3 times per week, but with 5 big eaters, we could never afford wild salmon. I've been either going to Sam's Club or down to the strip.

My shoulder is improving, thanks for asking Shoulders are ridiculously slow to rehab (they say not to expect full range of motion or strength until 5-6 months after surgery), but I'm definitely moving in the right direction. I have a blog about it on the PSO website. (Am I allowed to post that here?)

What Columbus Conference are you talking about?

mamaw Community Regular
mamaw
Posted

Fiddle-Faddle

glad you are doing better & moving forward.....

To buy Alaskan wild caught fish is not that bad. No its not cheap but we are talking about feeding loved ones here.....In fact at times you can get it fairly easy & at a good price. I bought a whole hugh salmon for $10.00 . It made plenty of 6 to 8 oz. meals for my family. Of course I did pay for shipping too.

Halibut cost more but we like salmon (sockeye better). Alaskans say halibut is the best!!

The yearly celiac conference in Columbus Oh is Nov.5,2006. It cost $30.00 per adult which includes a care pkg, lunch & snacks plus speakers. They have things for youth also. It goes in age groups as to what they will be doing for the day.Last year the middle age kids made pizza , this year I think it is foods from Food-Tek, and a movie. I didn't pay a ton of attention to the kids part as this is my daughter's birthday so we leave the kids at home with my family.It's our weekend together to share.......

There is alot of foods being sold & alot we can't get back here at home. I actually love that part of it .. I stock up whenever I get a chance......It also is alot of learning & plain fun. You meet lots of people. I met a dentist from this area last year that was just dx'd.It's kinda like a club so to speak.....

For us it is well worth the couple hour trip. I guess four hours!!!!!I shop at the Raisin Rack while I'm there , they have a great selection....

If you google Children's Hospital of Columbus it will certainly give more details ........

Hope you can make it.

mamaw

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,872
    • Most Online (within 30 mins)
      7,748
    Koyanna
    Newest Member
    Koyanna
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing and biopsy for celiac disease. Unfortunately, where I live, access to comprehensive testing (including total IgA and endoscopy with biopsy) is limited, which makes things more complicated. Your explanation about small-bowel damage, nutrient absorption, and iron-deficiency anemia still aligns closely with my history, and it’s been very helpful in understanding what may be going on. I don't wanna get Endoscopy and I can't start eating Gluten again because it's hurt really with severe diarrhea.  I appreciate you taking the time to share such detailed and informative guidance. Thank you so much for this detailed and thoughtful response. I really appreciate you pointing out the relationship between anemia and antibody patterns, and how the high DGP IgG still supports celiac disease in my case. A gluten challenge isn’t something I feel safe attempting due to how severe my reactions were, so your suggestion about genetic testing makes a lot of sense. I’ll look into whether HLA testing is available where I live and discuss it with my doctor. I also appreciate you mentioning gastrointestinal beriberi and thiamine deficiency. This isn’t something any of my doctors have discussed with me, and given my symptoms and nutritional history, it’s definitely worth raising with them. I’ll also ask about correcting deficiencies more comprehensively, including B vitamins alongside iron. Thanks again for sharing your knowledge and taking the time to help. I’ll update the forum as I make progress.
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine.  Legumes (beans) do contain thiamine.  Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and  Cobalamine B12 are mostly found in meats.  Meat, especially organ meats like liver, are the best sources of Thiamine, B12, and the six other B vitamins and important minerals like iron.   Thiamine has antibacterial and antiviral properties.  Thiamine is important to our immune systems.  We need more thiamine when we're physically ill or injured, when we're under stress emotionally, and when we exercise, especially outside in hot weather.  We need thiamine and other B vitamins like Niacin B 3 to keep our gastrointestinal tract healthy.  We can't store thiamine for very long.  We can get low in thiamine within three days.  Symptoms can appear suddenly when a high carbohydrate diet is consumed.  (Rice and beans are high in carbohydrates.)  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so symptoms can wax and wane depending on what one eats.  The earliest symptoms like fatigue and anxiety are easily contributed to other things or life events and dismissed.   Correcting nutritional deficiencies needs to be done quickly, especially in children, so their growth isn't stunted.  Nutritional deficiencies can affect intelligence.  Vitamin D deficiency can cause short stature and poor bone formation.   Is your son taking anything for the anemia?  Is the anemia caused by B12 or iron deficiency?  
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.