FISH

[Guest guest]

>

> Does anyone know of a good way to freeze fresh fish? I always get

freezer burn and it tastes nasty and is all dry.

>

==>. It will get less freezer burn if you wrap it with a couple

of layers of brown butcher's paper (it is waxed on the inside) or

freeze it in glass containers.

Bee

[Guest guest]

Hi , my Dad is an avid walleye fisherman and he feezes his fish

in water. When it thaws it tastes super fresh. Crystal

Does anyone know of a good way to freeze fresh fish? I always get

freezer burn and it tastes nasty and is all dry.

>

[Guest guest]

A German lady told me the best way to freeze fish was in water, ideally in the

water in which it was caught. She used a cleaned out milk carton and set the

fish it, filled it with water, then freezes like that. Makes sense though I've

never tried it. Helen

[ ] Re: Fish

>

> Does anyone know of a good way to freeze fresh fish? I always get

freezer burn and it tastes nasty and is all dry.

>

==>. It will get less freezer burn if you wrap it with a couple

of layers of brown butcher's paper (it is waxed on the inside) or

freeze it in glass containers.

Bee

[Guest guest]

If you are going to freeze it, do not rinse it first. Let it stay slimy and

slippery. and freeze it as a whole. then thaw it out in water.MJ

@...: helenkmera@...: Tue, 8 Apr

2008 15:28:36 -0400Subject: Re: [ ] Re: Fish

A German lady told me the best way to freeze fish was in water, ideally in the

water in which it was caught. She used a cleaned out milk carton and set the

fish it, filled it with water, then freezes like that. Makes sense though I've

never tried it. Helen

[ ] Re: Fish>> Does anyone know of a good way to freeze fresh fish? I

always get freezer burn and it tastes nasty and is all dry.> ==>. It will

get less freezer burn if you wrap it with a couple of layers of brown butcher's

paper (it is waxed on the inside) or freeze it in glass containers.Bee[Non-text

portions of this message have been removed]

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[Guest guest]

>

> A German lady told me the best way to freeze fish was in water,

ideally in the water in which it was caught. She used a cleaned out

milk carton and set the fish it, filled it with water, then freezes

like that. Makes sense though I've never tried it. Helen

Helen, Crystal,

Do you know if this works just as well for fish that's already been

filleted (sp?)? Or is it primarily for whole fish?

Thanks,

[Guest guest]

>

> A German lady told me the best way to freeze fish was in water,

ideally in the water in which it was caught. She used a cleaned out

milk carton and set the fish it, filled it with water, then freezes

like that. Makes sense though I've never tried it.

==>Hi Helen. That sounds like a very good way to freeze fish! I'm

going to try it.

Cheers, Bee

[Guest guest]

> >

> > A German lady told me the best way to freeze fish was in water,

> ideally in the water in which it was caught. She used a cleaned out

> milk carton and set the fish it, filled it with water, then freezes

> like that. Makes sense though I've never tried it. Helen

>

> Helen, Crystal,

>

> Do you know if this works just as well for fish that's already been

> filleted (sp?)? Or is it primarily for whole fish?

==>Yes I believe it would work just as well for filleted fish.

Cheers, Bee

[Guest guest]

>

> Speaking of fish, I made halibut tonight for the first time. I

usually eat haddock but the fish store didn't have any. It tasted

fine, until I tried some around the edge. It was this strong chemical

taste! NASTY!!! Is this normal for halibut, does anyone know? Or did

I just poison myself?? (I tend to be a little paranoid.) I stopped

eating it then. I can't explain the taste - it was horrible!!!

==>Hi . Was the haddock from a " farmed source? " Farmed fish are

awful. I suspect the taste was sulfites or nitrates they add.

Bee

[Guest guest]

Hi ,

Since you frequent that one fish store and consider them reputable,

ask them about the weird taste on the edges of the halibut and see

what they might have to say about it.

jackie

>

> I'm not sure where it came from. I go to the local fish store and

always

> buy my fish there, fresh. I never gave it a second thought before,

since

> it's a very reputable place. It was only around the edge of the

halibut

> that tasted nasty - it was really strange.

>

>

>

[Guest guest]

It was probably simply " ammonia " which is created as fish breaks down.

I imagine your Halibut was a little old, and not fresh as advertised.

If it were me, I would have packaged it back up and taken it back for a

refund. Food is too expensive nowadays to simply give up and throw it

away! I'm sure the store would have given you some better fish in

return.

Halibut is WONDERFUL.

Doug

>

> I'm not sure where it came from. I go to the local fish store and

always

> buy my fish there, fresh.

[Guest guest]

It happens to me sometimes at Safeway and they always give me my money back!

Bob

Doug <organizer777@...> wrote:

It was probably simply " ammonia " which is created as fish breaks down.

I imagine your Halibut was a little old, and not fresh as advertised.

If it were me, I would have packaged it back up and taken it back for a

refund. Food is too expensive nowadays to simply give up and throw it

away! I'm sure the store would have given you some better fish in

return.

Halibut is WONDERFUL.

Doug

>

> I'm not sure where it came from. I go to the local fish store and

always

> buy my fish there, fresh.

__________________________________________________

[Guest guest]

I thought fish were not considered as good due to their taking in so many

pollutants from their environment??

sharon

From: " roderick "

My mom has gained weight after debulking of her tumor plus omega 3 fatty

acids supplements here is an article about cachexia I really hope it would

help :

Cachexia Treatment: How Fish Oil Can Reduce Symptoms

Date: 01/10/03 Keywords: Nutrition, Cancer

A new study conducted in the UK shows that fish oil could eventually become

a standard of cancer care in addressing cachexia. Researchers at the Royal

Infirmary in Edinburgh created a study to examine the effects of omega-3

fatty acid supplements on weight, lean body mass, dietary intake, and

general quality of life in advanced pancreatic cancer patients with symptoms

of cachexia.............

[Guest guest]

I think that Graigs Farm  http://www.graigfarm.co.uk/shop.php do about the cleanest fish in the UK.. The farmed fish is usually from pure and tested water so that it is less likely to have the heavy metal issues.. I have spoken to them in the past and they are really helpful.

 

 

Best wishes

 

 

 

Tracey

On Fri, Aug 28, 2009 at 5:51 PM, Rob <krcgallen@...> wrote:

 

Keen to know if anyone can tell me a safe fish source that can be located in the Uk - ideally in London. Have until recently been buying organic fish from the market but with the possible high levels of heavy metals have backed off and we miss our fish! Any ideas

welcome.ThanksKate

[Guest guest]

Member of TA get a discount at Graig Farm (see latest newsletter). the lamb and

veg are just delicious - mind you you need the TA discount to avoid remortgaging

(make that reremortgaging) to afford it :-)

>

> >

> >

> >

> > Keen to know if anyone can tell me a safe fish source that can be

> > located in the Uk - ideally in London. Have until recently been

> > buying organic fish from the market but with the possible high levels

> > of heavy metals have backed off and we miss our fish! Any ideas

> > welcome.

> >

> > Thanks

> > Kate

> >

> >

> >

>

[Guest guest]

I'm not sure why they still do FISH at MSKCC. I have to call this week to

get the results of my tests done on Jan. 6. I will ask. I'm hoping that

I remain negative on both so I won't be stressed out and forget about

asking. The thought of dropping FISH hasn't even been mentioned. I do know

that if anything is questionable, a bmb or bma is immediately done because I

have been told that is the gold standard.

in NY

[Guest guest]

Hi

I have an unusual e14a3 transcript.  In the first few months of my treatment, I

proved difficult to PCR so

they were planning to monitor using  FISH.  Even though they have since got

PCR to work, I suspect they will continue to double check with FISH, and indeed

I believe it is suggested with rare or unusual transcripts.

________________________________

From: hey00nanc <ncogan@...>

Sent: Sun, January 24, 2010 12:37:14 AM

Subject: [ ] Re: FISH

 

>

> In reply to the post that stated " no one is doing FISH anymore " :

> I go to MSKCC every three months. They do a FISH and PCR by peripheral

> blood each time. I am on Tasigna, but it's standard no matter which drug you

> take.

> in NY

____________ _________ ____

Hi ,

I wrote that. I think it is very unusual for anyone to be doing FISH

anymore..... (I guess I meant Dr. Druker and crew, Dr. Talpaz and I don't know

if we hear about FISH from MDACC still?).

I especially asked " what was the point of doing a FISH test on someone who is

PCRU???? " ( A.) If you are negative on a test looking at 100,000

cells....why would you expect to find any positive cells when you only test 200

cells. The result that you get is actually most likely showing you the false

positive rate of your test.

I would really be curious about why MSKCC is doing this test if you would not

mind asking them? Maybe they are doing it because they have always done it and

are keeping their patient records standardized?

I know that OHSU feels there is no reason to do this test once you are CCR (zero

on bmb), and I am not sure they even do it at all anymore.

In the interest of trying to keep health care affordable (I guess we already

missed that mark) I am really against doing any unnecessary tests myself.......

why run up charges for a test that does not give you any additional information

(?? maybe they are picking up or checking for other chromosomal changes with

this test?). It would be interesting to have you ask.

C.

treated at OHSU/Dr. Druker

[Guest guest]

>

> Hi

>

> I have an unusual e14a3 transcript.  In the first few months of my treatment,

I proved difficult to PCR so

> they were planning to monitor using  FISH.  Even though they have since got

PCR to work, I suspect they will continue to double check with FISH, and indeed

I believe it is suggested with rare or unusual transcripts.

________________________________

Hi, this is interesting. I wondered if maybe they were using a different ? probe

to pick up other variations of cml.

The usual FISH test is 200 cells, which is not very sensitive....but I have

heard of it done with 400 and even 1000 cells.....so I wonder how many cells

they are checking with you? It would be interesting if you would ask that.

Thanks for adding your information to this discussion.

C.

[Guest guest]

Exactly how they are looking via PCR and what primers they are using, I don't

know although I do know that once they got it to work, which took a couple of

months, they checked against two - e13 a3 and e14 a3. Both negative.  However,

until they got the PCR going, they did FISH (500 cells I think) which was 100%

Ph negative in 6 months.  We wait and see how they test from here on - but

seems to be going well so far

________________________________

From: hey00nanc <ncogan@...>

Sent: Mon, January 25, 2010 6:40:31 PM

Subject: [ ] Re: FISH

 

>

> Hi

>

> I have an unusual e14a3 transcript.  In the first few months of my

treatment, I proved difficult to PCR so

> they were planning to monitor using  FISH.  Even though they have since

got PCR to work, I suspect they will continue to double check with FISH, and

indeed I believe it is suggested with rare or unusual transcripts.

____________ _________ _________ __

Hi, this is interesting. I wondered if maybe they were using a different ? probe

to pick up other variations of cml.

The usual FISH test is 200 cells, which is not very sensitive... .but I have

heard of it done with 400 and even 1000 cells.....so I wonder how many cells

they are checking with you? It would be interesting if you would ask that.

Thanks for adding your information to this discussion.

C.