8 replies to this topic

[Ken Kilby]

Safe to feed to fish? They havent killed me yet, I do usually brine them in salt water before cooking though.

[Irate Mormon]

Where does the sulfite enter the picture??

[Ken Kilby]

They put the shrimp in a solution containing sodium bisulfite to make them freeze better.

[TimCodger]

They put the shrimp in a solution containing sodium bisulfite to make them freeze better.

Tell me please, does sodium bisulfite affect the taste after defrosting ?  

[Ken Kilby]

These aren’t the best shrimp I ever had but they are far from the worst. Wild caught in North Carolina per the bag.

[Irate Mormon]

I dunno, try it and see.  Let us know how it works out, so we can repeat your success.  Or avoid the consequences.

[Ken Kilby]

I have kind of cooled off on the idea. These yellowfin shiners are eating flake food like greedy pigs. I thought they might do some tricks for a sliver of delicious shrimp

[BLChristie]

I've fed IQF shrimp with bisulfite (both sodium bisulfite and potassium metabisulfite) to many, many fishes before with no perceived ill effects, however I generally try to stay away from preservatives as much as possible.  These sulfidic compounds are often applied to shrimp harvested in the warmer months as they also have antimicrobial properties and can check bacterial populations.  It is worth noting that sodium bisulfite has been banned by the FDA as a preservative on fruits and vegetables but not certain other food products.  In any case most of these compounds are readily oxidized so a good look soak should render them ineffective- but if you soak any seafood product make sure it is done refrigerated in cold water, thawing at room temp causes bacterial populations to explode.

 

Another common one to watch out for in fish foods is guar gum- it is a common additive to some of the commercial frozen fish food items and breaks down slowly in the gut, producing a tremendous amount of gas.  I have seen severe bloat from certain brands of frozen daphnia and even gastrointestinal rupture.  Most fish handle it ok, but some spp. such as the log perches and juvenile gars seem to be more susceptible in my experience.  Amphibians do not handle it well at all.

[gerald]

Thanks for this great info Barrett.  Is there a comprehensive article somewhere on food additives and their effects and risks on fish and amphibians?