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Skuzzlebutt · 03-04-2016, 10:20

... and yet we readily consume fish that have been living in that same filthy riverwater, with no regard to what they have consumed, with little regard to cooking temperatures or methods.

Those of us who grew up in a non-sterile world can fight off most of life's little microbes and bacteria.

Perhaps we have become way too obsessed with sterility, and hence miss out on many of life's enjoyment. How long before we quit eating ocean life (crabs, lobsters, etc. as well as fish) because the oceans are 'poluted?'

Jus' sayin....

seasick · 03-04-2016, 10:28

Quote:

Originally Posted by Skuzzlebutt

... and yet we readily consume fish that have been living in that same filthy riverwater, with no regard to what they have consumed, with little regard to cooking temperatures or methods.

Those of us who grew up in a non-sterile world can fight off most of life's little microbes and bacteria.

Perhaps we have become way too obsessed with sterility, and hence miss out on many of life's enjoyment. How long before we quit eating ocean life (crabs, lobsters, etc. as well as fish) because the oceans are 'poluted?'

Jus' sayin....

Whose "we"?

**Pete7** · 03-04-2016, 10:45

Quote:

Originally Posted by seasick

Whose "we"?

People who grew up before the age of mobile phones and the internet, who got there kicks from fishing in the local canal and then taking it home to eat.

Pete

jmschmidt · 03-04-2016, 13:36

Ran out of fresh water on an overnighter. Boiled pasta in sea water. Inedible. Had to throw it out.

Steve Bean · 03-04-2016, 14:10

For boiling pasta, I found about 20% salt, 80% fresh was about right, on East Coast USA.

**JPA Cate** · 03-04-2016, 14:36

Never tried soaking beans in ocean water prior to cooking, so don't know. One experiment with using diluted seawater to cook vegs discouraged us from doing that again. Way too salty.

However, we do pre-soak in fresh water, then pressure cook and then rinse the beans, season and use.

Ann

P.S. We actually have 2 pressure cookers aboard, and, for a mono that heels, it is great to have pots that can't spill, no matter what.

**Hudson Force** · 03-04-2016, 14:38

It's all about procedure and choice. I'd eat the fish and crabs caught fresh in the Chesapeake after cleaning them and cooking them in fresh water or boiling the crabs in clean water. I would never soak my cleaned fish or crab meat in the water drawn from the bay for hours before final preparation for serving. There are choices to be made. I would not eat raw oysters or clams in questionable water, but I would eat the cooked muscle tissue from crabs of fish living in the same water.

barnakiel · 03-04-2016, 15:47

Depending on how much salt you like in your food ...

INEDIBLE ;-) otherwise.

But I think you can mix salt and fresh water rather than use salt.

BTW If this is beacause of your concern with your water carrying capability then scratch beans and corn, use kuskus as the filler instead.

BTWII Or else read on watermakers, rain catchments, etc.

Cheers,
b.