juandesooka
Active Member
I did up a batch of smoked salmon 2 weeks ago, put it in ziplocs in the fridge...salted fish, figured it should keep for quite a while. Been working through it slowly.
Today when I opened the bag, found tiny white dots on several of the pieces. Is that likely mould? Or could it be salt leaching out or something like that? They appear more on the thinner pieces (more jerky style).
Anyone have similar experience?
Opinions?
Hate to throw it out unnecessarily...but hate to get myself and family sick too.
Today when I opened the bag, found tiny white dots on several of the pieces. Is that likely mould? Or could it be salt leaching out or something like that? They appear more on the thinner pieces (more jerky style).
Anyone have similar experience?
Opinions?
Hate to throw it out unnecessarily...but hate to get myself and family sick too.
