Im not convinced that the few minutes thawing a skinny fillet under cold water right before its cooked are going to cause an issue. Maybe leaving it around on the counter might. Its good to know that this is a conceptual issue to keep from leaving them around on a counter or in a pan of warmish water, I guess. Its notable that the FDA did not address this issue AT ALL in its video, just the generality of good fish selection, storage and thawing practices.
I think the last paragraph is confusing. I just grabbed the first link I saw but there are tons of info about this. Even if you put it in the fridge, it needs to be out of packaging
Iāve been vacuum sealing and freezing fish and meat, and it goes right into sous vide at 120F for fish, 128-132F for meat. Am I in danger? Iāve been doing this for many years.
To clarify I was thinking about thawing in the fridge. Either way, its recommended to remove it from the packaging before you thaw
Now youāre in nanoplastics territory. You canāt win.
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Thats how I normally thaw. But apparently you need to remove them from the packaging.
You donāt need to remove them from the package if you thaw them in the fridge - the temperature is low enough that it is unlikely to have any significant bacteria growth.
I saved the sliding cutter from a cling wrap roll and use that on the parchment box. You can also buy the sliders separately on Amazon.
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Yay for the triple chocolate muffins (giant cupcakes) 8-pack. Iāve resisted buying them for years. This week we both craved chocolate cake, but I had other cooking/baking projects on my list. These muffins stepped up to the task nicely - half muffin each with vanilla ice cream has been dessert 2 days. 4 muffins are now in the freezer, to (perhaps) slow the rate of consumption.
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You may be right, but Google says otherwise.
I think the links say that itās ok to thaw in packaging if below 39 which is normal for a frig - mine is around 36. you would need to re-wrap it somehow in the frig anyway or it would dry out or pick up off flavors.
Most info I read says to remove from packaging even if storing in the fridge. But I think its just due to an abundance of caution, and you right.
The Alaskan Salmon I bought the other day suggests removing from packaging, put on a plate, cover, and put in the fridge. Thats the first time I heard about this.
I have to vote nay on the blackberries. Maybe itās a seasonal difference, but the ones I just bought are more sour than sweet, and some are so large I can barely fit them in my mouth.
The blackberries havenāt been as good at my Costco lately either. And they are costing more as well. Maybe next year . . .
The only berries weāve had significant luck with at Costco are blueberries (and bananas, if you want to be pedantic!). Other berries not so much. Black-, rasp-, and straw- have all been busts, especially compared to what we find at farm stands or farmerās markets in season. In fact, the only fresh fruits we consistently buy at Costco are the bananas, blueberries, and avocados. Not apples, nor peaches, nor cherries. Mrs. ricepad asks me to pick up kiwis every few months, but Iām always disappointed in them, too.
I just bought some āgorgeousā organic blackberries at TJ ā¦ not good at all, many were very sour. Iām done with blackberries until next summer at the farmers market. They were gorgeous in looks only.
the first rule of shopping at costco is to never, ever walk down the chips aisle 
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You make it sound so easy, yet my cart gets pulled down that aisle as if it were caught in a tractor beam!
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Ive learned my lesson and do keep out of that aisle - I could mostly resist until I came to the pita chips - I would say I was buying it for a party, but they were right up my alley. The only other item that proved addictive was the fried fish skin. They seem to have run through their supply which was fortunate for me.
But, but .. then you miss the dark chocolate covered pretzel crisps.
