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#1
09-29-2010, 08:33 PM
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Unless the packaging says zero nitrates/phosphates or it is very high quality there will be a sizable amount there. Largely it depends on the source...
If the seafood is farmed (a surprising amount of shrimp, prawn and oyster prepackaged in the stores are) N/P will be high because they don't do water changes until about 2-3 weeks before harvesting. Water changes are costly but N/P cause crappy flavours (if you've ever had cheap prawns that taste "muddy" this is why), so they change the water just before harvesting to try and pull N/P our of the animals systems. We won't taste it but the N/P levels are still high. If they are fresh caught and frozen, the seafood still can become laden with N/P due to the equimpent and process water in the packaging facility. A lot of dead sea critters will leave behind quite a bit of mess which then starts to break down. Again, we won't taste it but it's there. The only way you can ensure that your sea food is mostly N/P free is to go to a fishmonger and buy the sea food fresh caught and hasn't been through processing. You can then wash it, smoosh it and freeze it yourself. I'm not talkin' out of my a** here. I've been learning this stuff over the past year as I am developing denitrator technologies for fish farming and water treatment tech for drinking water. Since learning this I only buy fresh now and since then my nitrates and phosphates dropped off the charts (well until a recent filter incident that is...). 
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#2
09-29-2010, 08:35 PM
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I forgot to mention... this is why you rinse... so you're definitely doing the right thing by thawing and rinsing. It's the stuff that is IN the flesh of the meat that you can't get at you have to worry about and that is more an issue if you don't know where it is coming from.
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#4
09-29-2010, 09:47 PM
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Yeah, I've always wondered the same thing. I avoid the brine shrimp partly because of this (and because they're low in nutritional value) but I will feed mysid shrimp. I'll let my mysid soak in RO/DI for a bit to thaw and try to draw some of the N/P out, rinse, then feed.
I don't think the mysid, for example, have high N/P in their bodies as they are farmed from a lake up North and are flashed frozen rather than processed in the way a prawn would be. I laways rinse them to remove the liquid they were frozen with. It'd be great if a manufacturer could give some details on things like N/P.
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#6
09-30-2010, 04:34 AM
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Quote:
 Well, that's why we're all here right? I love finding good, solid answers to questions, so I want to give good, solid answers when I can  . KNOWLEDGE IS POWER!
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#7
09-30-2010, 12:01 AM
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I refreeze food all the time. I even refreeze hamburger. As long as it's cooked thourally before you eat...
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Dan Pesonen Umm, a tank or 5
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#8
09-30-2010, 01:38 AM
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Quote:
Last edited by FitoPharmer; 09-30-2010 at 01:46 AM.
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#9
09-30-2010, 02:10 AM
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Quote:
Well ya. I guess I shoulda explaned more. I'll unthaw hamburger, in the fridge, then change dinner plans and re freeze etc. Even made paddies and froze them.But ya if it's past its prime, then nothing can save it. Thing with bacteria, is it lived on the outside of meats. So a steak, or roast, the outside gets cooked first and most. Now Hamburger is all made up of outsides, all inside, everyside. So thats why Hamburger has to be cooked all the way.
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Dan Pesonen Umm, a tank or 5
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