Poor Man’s Lobster (SV Experiment)

[dls1]

Sounds like that could be the problem.
I still had the big bag in the freezer, with just a little in the bottom, so I looked all over both sides. No mention of the STPP anywhere.
The only reason I still have the bag is if I throw it in the Dumpster in back of Bear Jr's Shop, the Raccoons will be Dumpster Diving like Crazy. I have to wait until the night before trash pick-up.

Bear

I can almost guarantee you that STPP was the problem. Those giant factory fishing ships can be out to sea for weeks at a time and everything they catch is treated with an STPP soak. In theory, that shouldn't be a problem if used appropriately but, when the final product is destined for the U.S., it's not uncommon for the producers to use excessive amounts of STPP. It artificially pumps up the weight of the fish and that added water artificially impacts the cost. Also, as you experienced, it leads to a less than desirable final product.

As I mentioned before, the U.S. FDA has no regulations regarding disclosing the addition of STPP as an ingredient on the packaging. Some of the more reputable producers do so voluntarily, but they're few and far between. Additionally, unlike the EU, Canada, and several other countries, the FDA has no regulations on limits of usage. The simply say that the use of STPP is generally regarded as safe (GRAS) if used properly, whatever that means.

The article linked below might give you a little more insight on the use of STPP>

 

[Bearcarver]

I can almost guarantee you that STPP was the problem. Those giant factory fishing ships can be out to sea for weeks at a time and everything they catch is treated with an STPP soak. In theory, that shouldn't be a problem if used appropriately but, when the final product is destined for the U.S., it's not uncommon for the producers to use excessive amounts of STPP. It artificially pumps up the weight of the fish and that added water artificially impacts the cost. Also, as you experienced, it leads to a less than desirable final product.

As I mentioned before, the U.S. FDA has no regulations regarding disclosing the addition of STPP as an ingredient on the packaging. Some of the more reputable producers do so voluntarily, but they're few and far between. Additionally, unlike the EU, Canada, and several other countries, the FDA has no regulations on limits of usage. The simply say that the use of STPP is generally regarded as safe (GRAS) if used properly, whatever that means.

The article linked below might give you a little more insight on the use of STPP>

Absolutely I agree that it had to be what happened here.
In my earlier reply I meant to say that you were right about them not having to disclose the use of the STPP.
Like I said, No more Pacific Whiting coming to the Bear Den, and I'll tell Mrs Bear to look for STPP in any other Fish I tell her to check out for me, and to avoid it.
Thanks for the Info, dis1.
Like.

Bear

 

[Bearcarver]

I can see the stpp being a problem . I've bought frozen swai filets that I used a roll of paper towels , to try to dry them out . I grilled them hot and fast , come out good , but alot of moisture gets " boiled " off .

Thank You!!
Yup---I'm sure a Good Grilling would have helped, but I'm going to totally avoid the skinny little things.
They were only about 2" wide at the widest point, less than 5/8" Thick at the widest point, and these all ran between 8" and 10" long. I figured if I were to grill them, there would have been nothing left anyway.
No Wonder they were only $2.99 per pound !!!
It was my fault---I saw the ad & told my "Super-Shopper" to get me a bag of them!!

Bear

 

[chopsaw]

John , I agree . If they were that small , that much could stick to the grill !
I'm not against stpp . I can see were it's not a good use in fish . It holds so much moisture . I have used it in hams , and just added it to a batch of hot dogs I did . Fantastic results .

 

[Bearcarver]

John , I agree . If they were that small , that much could stick to the grill !
I'm not against stpp . I can see were it's not a good use in fish . It holds so much moisture . I have used it in hams , and just added it to a batch of hot dogs I did . Fantastic results .

Yeah, I know I saw Dave recommends it for some things, because I told him I used a lot of STP in my 62 Lancer, when I was a Kid. LOL

Bear

 

[chopsaw]

Yeah, I know I saw Dave recommends it for some things, because I told him I used a lot of STP in my 62 Lancer, when I was a Kid. LOL

Bear

LOL ,, push button transmission ?

 

[Bearcarver]

Bear, Danmcg is right about yellow perch, you need to get junior out there to get you a mess of perch fillets for your next batch !

Yeah, I wish!!!
He's really been busy with his Tower Business, and he just bought another property with a much bigger shop (13,000 Sq Ft), so now they'll be busy fixing the place up & moving all his Tower Stuff.
And the closest Good Yellow Perch lakes to us are Tobyhanna, Peck's, Shohola, and Fairview, and they're all at least 1 1/2 hours away.

Bear

 

[Bearcarver]

LOL ,, push button transmission ?

No---Actually this one was 3 on the Tree when My Brother gave it to me, when he went to 'Nam.
Then I put it on the floor, but had to put it in backwards, due to the linkage rod spacing.
That made the Shift Pattern exactly opposite of normal (1st gear = Front to Left, etc.)

Bear

 

[ravenclan]

I think i am goin to try this with some salmon and the imitation crab meat. i love the butter "taste" that mixes with the fish

 

[Bearcarver]

Well, not everything works out as we might like it to.
I'm wondering about method. I caught this little blurb in this video when looking around at Smoked Salmon methods.
(Of course I realize there is a BIG difference in the two species.)
But I also know a wet pound of cabbage yields more profit than a dry pound of cabbage. (So a pound of Whiting saturated with water might only yield 10-12 ounces of meat. And mushy meat.)
Maybe they slow freeze your particular brand of whiting so it sucks up water, then deep freeze it?
Anyway, something fishy with fish saturated with water. Especially when sold by the pound.o_O
I wouldn't give up, but I wouldn't buy that brand or source again. And definitely let the store know, and know why.
You know what you like. And mushy fish isn't it.

What about making a fish chowder with the Raccoon bait?;)

Thank You Sonny!!
I think it's pretty much like dis1 said, but the extra weight is definitely a big plus for them.

I try not to get the Coons going in the Dumpster, because they scare some people who get too close & they start rattling around in there. And if it's not too full, I gotta put a board or something in it so they can climb out.
They're quite a PITA around here, and I no longer have the heart to shoot them all.
And Thanks for the Like.

Bear

 

[SonnyE]

I use a slingshot. Not lethal, but they move on.
Last one was wall walking. I poked it in the butt (Eventually. I'm a terrible shot with my slingshot) with a Palm Nut and it hissed and went on down beside the wash behind us. I think it got the message. It was a small one.
I haven't seen any for a while now. But a family of them use to live in the Cyprus Trees next door. One was huge.
I try to live with Nature... at a distance. ;)
Except Ravens. I always try and scare off Ravens. Obnoxious bass turds. :mad:
Ah well, today the smoker is goin with this months load of salmon pieces. And I still have two from last month in the freezer! I'm ahead of the curve!

Now I found somethin I think the two of us might like a lot.
Poor Man's Lobster.
I think I have some sort of "white fish" I could try this with around here. Maybe some of that flounder I was floundering around with?
Is that kind of like what you were hoping to do?:)

 

[Bearcarver]

I use a slingshot. Not lethal, but they move on.
Last one was wall walking. I poked it in the butt (Eventually. I'm a terrible shot with my slingshot) with a Palm Nut and it hissed and went on down beside the wash behind us. I think it got the message. It was a small one.
I haven't seen any for a while now. But a family of them use to live in the Cyprus Trees next door. One was huge.
I try to live with Nature... at a distance. ;)
Except Ravens. I always try and scare off Ravens. Obnoxious bass turds. :mad:
Ah well, today the smoker is goin with this months load of salmon pieces. And I still have two from last month in the freezer! I'm ahead of the curve!

Now I found somethin I think the two of us might like a lot.
Poor Man's Lobster.
I think I have some sort of "white fish" I could try this with around here. Maybe some of that flounder I was floundering around with?
Is that kind of like what you were hoping to do?:)

Yes, but this was a completely different way of doing it. (using SV & Broiler instead of Boiling water & a Broiler)

As for the regular way, I would say the Best Poor Man's Lobster I ever made was with Striped Bass from a mile or so from the Statue of Liberty.
Flounder was good too.

Bear

 

[Bearcarver]

I think i am goin to try this with some salmon and the imitation crab meat. i love the butter "taste" that mixes with the fish

I don't think Salmon is too good as PM Lobster.
However Shrimp & Imitation Crab Meat Sautéed in Butter have always been a Great Lobster Impostor for me.
When I was younger & Hanging out at Bars, I would often get an order of "You-Peel-ums" to go. Then take it home, peel them, throw a couple hunks of Butter in a bowl with them, and Nuke them just until the Butter melts. Tastes Just Like Lobster Tail !!

Bear