Slightly Offtopic but the voice in the embedded youtube Video is so sounds so unnatural and creepy. I guess its AI generated and no one bothered to check the end result.
[deleted]
Decades-old fish sauce at abandoned factory in Canada finally being removed
21–30 of 295 posts
Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#22There's a farmers market here in Zurich where some Italians drive up and sell Italian products like cheeses, sausages, etc. but one thing I buy from them I've never seen anywhere else - they are rotten salted anchovies packed with peppercorns. Stink super bad and are falling apart but when you're making a sauce you drop one in and the anchovy dissolves and delivers tons of umami - glutamates - and you no longer smell…
Rotten? Do you have any more info about this product, even a name? Salted anchovies are common in at least Spain, Italy & Portugal (and you usually rinse off the excess salt and optionally store them in olive oil for a while before consuming), but I've never seen a "rotten" anchovy...
Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#23Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#24There's a farmers market here in Zurich where some Italians drive up and sell Italian products like cheeses, sausages, etc. but one thing I buy from them I've never seen anywhere else - they are rotten salted anchovies packed with peppercorns. Stink super bad and are falling apart but when you're making a sauce you drop one in and the anchovy dissolves and delivers tons of umami - glutamates - and you no longer smell…
I mean, instead of investing so much effort to get glutamate into your food, why not use MSG directly? Sounds like much less hassle? Reminds me of the time when Big Food over here in Germany replaced MSG with "yeast extract" so they could claim that their foods contained no artificial flavor enhancers (although the yeast extract also contains a lot of glutamate).
Because people like the fish flavor ?
Same reason we use tomato paste instead of a MSG + food coloring or parmesan instead of MSG + some protein I would say.
Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#25Sounds like the Canadian Food Inspection agency screwed the town out of spite. Like they had a target on Ngo's back. Anyone have more details? From the linked Eater article: >He suggests that a prior conflict with the CFIA over product labeling motivated them to close the factory before the inspection began. Ngo claims that he had been vocal about their interactions, and speculates “if they shut [us] down, nobody mak…
I don’t think he was targeted but he met the reality of bureaucracy. One agency actually funded him and approved the building and allowed him to operate for 11 years. Another agency said you can’t operate or sell because of the growing mold. Another agency said dump the forbidden fish sauce in the sewer. Another agency said to bury it.
Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#26Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#27https://www.cbc.ca/news/canada/newfoundland-labrador/st-mary... tl;dr After 20 years of legal battles abandoned factory containing tanks of rotting fish in St Mary’s NL is getting cleaned up, paid for by provincial taxpayers.
After 20 years this hasn't completely rotted and scentless? I need to read the article.
If the goo is too salty, probably bacterias can grow enough to eat the cause of the bad smell, in particular https://en.wikipedia.org/wiki/Trimethylamine
From a random google search I got this report https://uvadoc.uva.es/bitstream/handle/10324/18877/TFG-I-468... (mostly in Spanish, with an English abstract). It looks serious and as far as I understand it makes sense. They recommend to add iodine to burn/oxidize the trimethylamine or use bacteria and bubbles or air/oxygen, or a mix or bacteria+algae+light that produces the oxygen inside the mix. It looks like without an active source of oxidizer, the mix will be stinky for years.
Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#28Earlier quoted context omitted.
From the linked Eater article: >Perhaps the most promising and most discouraging event for the factory happened in 2016. That year, the provincial government approved a cleanup plan, and a private company began the process. But the cleanup was halted soon after it started when it became clear that the contractors were dumping several dozen vats of rotten fish sauce directly into the ocean. According to Ryan, the prov…
Put it on a boat, navigate to an area with a current away from any land and then slowly release it
[deleted]
Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#29Earlier quoted context omitted.
Take it outside the environment.
What's out there?
Nothing's out there!
There is nothing out there - all there is is sea and birds and fish.
And 20,000 tons of crude oil.
And fire.
And the part of the ship that the front fell off.Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#30Since this is just salted, fermented fish, which the scientist in the article claims he would like to taste, why does it need to be buried in plastic? Why not slowly pour it into a sewer, over the course of several months?
Sewers go places, and it is nearly a million liters of extremely concentrated stinky. If you do this, you take a single location source of stinky and smear it over a much larger set of locations that will then ALL be extremely stinky, in a way that isn’t easily cleaned with water as the fats and oils (also extremely stinky!) are of course not soluble.
> as the fats and oils (also extremely stinky!) are of course not soluble.
Just use a lot of Dawn dish detergent