Fish and soup. Fresh from friday thru second seder?

cla

Mon, Apr 03 2017, 12:42 pm

Usually I wouldn't eat shabbos leftover gefilte fish or soup past Monday the latest. Do you think I could cook on Friday enough to last through both sedorim?

water_bear88

Mon, Apr 03 2017, 12:48 pm

3 or 4 days old is, at best, less mechubad than I prefer to serve on YT. If you freeze the amount you want for the sedarim, though, I don't see why it should be an issue- plenty of people cook double batches every other week and freeze half.

seeker

Mon, Apr 03 2017, 3:51 pm

Soup would be fine.
Fish only if it's freezable. Otherwise I think it wouldn't be fresh enough to take the chance.

essie14

Mon, Apr 03 2017, 4:09 pm

I would cook on Friday and freeze what I want for each seder and then reheat right before serving.

amother

Fuchsia

Tue, Apr 04 2017, 8:26 am

I want to cook the soup on Wednesday and freeze it in batches.

ra_mom

Tue, Apr 04 2017, 8:42 am

cla wrote:

Usually I wouldn't eat shabbos leftover gefilte fish or soup past Monday the latest. Do you think I could cook on Friday enough to last through both sedorim?

Personally I think the gefilte fish would be fine.
Chicken soup I preferto freeze in amounts per meal and have as fresh as possible.
Regular salmon will not be ok but poached salmon or marinated/pickled salmon will last.

amother

Mistyrose

Tue, Apr 04 2017, 11:11 am

fine.

we eat soup and fish one shabbos to the next

amother

Lilac

Tue, Apr 04 2017, 11:13 am

amother wrote:

fine.

we eat soup and fish one shabbos to the next

This is not a good practice from a good safety perspective at all. Oy.

gdgirl

Tue, Apr 04 2017, 12:03 pm

I wad told up to 1 week for cooked food that stayed refrigerated. so one shabbos to the next is problematic, as mentioned earlier. your scenario of cooking for shabbos and also for the first days at once would be ok, but personally I would freeze some of the soup, rather.

amother

cornflower

Tue, Apr 04 2017, 12:07 pm

amother wrote:

fine.

we eat soup and fish one shabbos to the next

Can't believe that! I would never take the risk! Fish spoils very quickly! How can it be good for a full week?!?! Sad

amother

Lilac

Tue, Apr 04 2017, 12:22 pm

gdgirl wrote:

Cooked chicken is ok in the fridge for 3-4 days, fish 1-2 days. Not for a week.

sky

Tue, Apr 04 2017, 12:34 pm

pickled fish does last a long time - so if that is the cooking method it should probably be good a number of days.

cnc

Tue, Apr 04 2017, 12:36 pm

Soup is not a problem. Fish depends on the cooking method- if it's marinated (lemon juice etc) it should be fine. Otherwise no.

Sudy

Tue, Apr 04 2017, 1:25 pm

ra_mom wrote:

Do you have a recipe for marinated salmon using very few ingredients?

sky

Tue, Apr 04 2017, 2:01 pm

This salmon recipe is from the Roosevelt cookbook:
3 onions, sliced
2 cups sugar
6 slices salmon fillet
2 cups water
1 Tablesppon salt
1/2 cup lemon juice

cook sugar and onions over low heat stirring occasionally until sugar melts. Cook 5 - 7 minutes more until onions soften, Add water salt and lemon juice. Bring to boil on medium - high.
Add salmon - reduce heat to minim and cover and cook 25 - 30 minutes

I don't know how long it will last in the fridge.

ra_mom

Tue, Apr 04 2017, 7:45 pm

Sudy wrote:

Do you have a recipe for marinated salmon using very few ingredients?

http://www.imamother.com/forum.....mouth
This lasts 5 days.