Comments on: Fish Anesthesiologists http://www.cookingissues.com/2009/09/15/fish-anesthesiologists/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: Txabi C http://www.cookingissues.com/2009/09/15/fish-anesthesiologists/#comment-280374 Mon, 18 Jun 2012 18:11:28 +0000 http://www.cookingissues.com/?p=1991#comment-280374 As a curiosity that has to do with the subject, baby eels (“angulas”) have been traditionally killed with some tobacco dissolved in water.

]]>
By: davearnold http://www.cookingissues.com/2009/09/15/fish-anesthesiologists/#comment-280350 Mon, 18 Jun 2012 14:55:42 +0000 http://www.cookingissues.com/?p=1991#comment-280350 I don’t know of any publications on the subject, but I’ve done a lot of personal research. I’ve never written about it, because I was supposed to write an article for the NY Times, but never did.

]]>
By: Christian I http://www.cookingissues.com/2009/09/15/fish-anesthesiologists/#comment-279408 Sun, 17 Jun 2012 06:17:36 +0000 http://www.cookingissues.com/?p=1991#comment-279408 Great read. Do we know of any publications online or otherwise discussing more in detail these practices on lobster?

]]>
By: Dave A http://www.cookingissues.com/2009/09/15/fish-anesthesiologists/#comment-2548 Thu, 19 Nov 2009 21:56:54 +0000 http://www.cookingissues.com/?p=1991#comment-2548 Yep. Higher dose.

]]>
By: Michele http://www.cookingissues.com/2009/09/15/fish-anesthesiologists/#comment-2547 Wed, 18 Nov 2009 21:38:15 +0000 http://www.cookingissues.com/?p=1991#comment-2547 Does this method work for shellfish?

]]>
By: Dave A http://www.cookingissues.com/2009/09/15/fish-anesthesiologists/#comment-2546 Wed, 11 Nov 2009 22:45:07 +0000 http://www.cookingissues.com/?p=1991#comment-2546 I just did a quick wiki search on it. Says it may have toxic breakdown components. Any thoughts?

]]>
By: Elias http://www.cookingissues.com/2009/09/15/fish-anesthesiologists/#comment-2545 Wed, 11 Nov 2009 13:30:27 +0000 http://www.cookingissues.com/?p=1991#comment-2545 I am a neuroscientist, and many papers I read on fish studies use tricaine. Maybe try it?

]]>
By: Luke Pro http://www.cookingissues.com/2009/09/15/fish-anesthesiologists/#comment-2544 Tue, 22 Sep 2009 17:28:41 +0000 http://www.cookingissues.com/?p=1991#comment-2544 In addition to your efforts to reduce the stress response, have you looked into using antioxidant additives? There are probably some water soluble antioxidants that won’t irritate the fish. I am assuming that excess oxidization of the fish tissue lowers the quality of the meat. Would you agree with that? Maybe antioxidants could be a complimentary way to approach the problem.

]]>
By: Dave A http://www.cookingissues.com/2009/09/15/fish-anesthesiologists/#comment-2543 Fri, 18 Sep 2009 22:22:11 +0000 http://www.cookingissues.com/?p=1991#comment-2543 There is no flavor as long as the dose is low enough. Higer doeses can impart a taste.

]]>
By: Paul A. http://www.cookingissues.com/2009/09/15/fish-anesthesiologists/#comment-2542 Fri, 18 Sep 2009 21:03:10 +0000 http://www.cookingissues.com/?p=1991#comment-2542 Is the quantity of anaesthetic low enough that no clove flavor is imparted to the fish? 17mg sounds pretty low, but clove oil is pretty pungent.

]]>