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Originally Posted by Troy F
It was suggested to me that, if using fresh seafood, it's a good idea to soak the food in water and baking soda (or powder, I can't remember). According to a reputable source, there's a phosphate heavy preservative used on the fresh seafood items in between catch and retail. When I get a minute I'll try find some more definitive information.
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Sorry for digging up an old post, but Troy, did you ever confirm this phosphate preservative in packaged "fresh" seafood? I just got back from the grocery store with some salmon and smelt that I want to blend into a fish/coral food.