I am surprised that after this long the smell isn't gone. If one were to open all these tanks and spread it around on the ground in a layer, wouldn't it dissipate after a few months when the bacteria finish up?
Decades-old fish sauce at abandoned factory in Canada finally being removed
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Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#42Isn't the ocean filled with salt and already knows how to biologically degrade fish? I sort of think that you could deposit this at sea somehow, just need to spread it out sufficiently. I am sure I am overlooking something that would lead to an unintended ecological disaster.
"The blast blasted blubber beyond all believable bounds" - prior failure of intuitively appealing disposal option.
Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#43Can you actually taste the goo and not get killed instantly? This sounds so crazy to me. lol
Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#44Sounds 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…
Smelly, rotting fish sauce that needs to be handled in hazmat suits? In Europe that's called a "condiment".
Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#45Earlier quoted context omitted.
Instead the stinky will be spread through time. The solution to pollution is dilution, and the ocean would metabolize it away fairly quickly.
The solution to pollution is dilution was a philosophy prior to modern environmental protection laws, which were a reaction to the fact that we were absolutely destroying all kinds of ecosystems, even when we thought we were just diluting toxins down to nothing.
Is fish sauce a toxin?
Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#46Hmm, curious, could there be any use for this substance? Fertilizer or something?
With all the salt, you'd turn your fields into the next Carthage.
Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#47Sounds 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.
Canadian bureaucracy around food is at times insane (and vaguely racist). Just look up '1985 Jamaican patty wars'.
Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#48Earlier quoted context omitted.
Like labelling bacon nitrate free while also including celery seed something-or-another that is... Just nitrates.
While your comment is true, it is reductive. While celery seed does in fact contain nitrates which are turned into nitrites, it’s the next step that’s important. Unlike synthetic sodium nitrite, celery seeds contain vitamin C which acts as an antioxidant that converts the nitrites into harmless nitric oxide whereas the synthetic sodium nitrite is converted into harmful nitrosamines. The subtle differences in how our…
>celery seeds contain vitamin C which acts as an antioxidant that converts the nitrites into harmless nitric oxide whereas the synthetic sodium nitrite is converted into harmful nitrosamines.
This just sounds like post hoc justification. There's hardly any vitamin C in celery seeds[1][2]. Broccoli has 5x the vitamin C per 100g, despite much of it being water. Moreover, if the point is that vitamin C protects against nitrates, why not add vitamin C directly, rather than doing it in a roundabout way by adding celery seeds which also happen to contain vitamin C?
Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#49Earlier quoted context omitted.
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...
Instead of "rotten" I should have probably used "fermented". They're dark brown, not dry but not in a liquid, individual anchovies that are starting to fall apart. They smell like a stronger version of fish sauce.
Why not just use colatura di alici?
Re: Decades-old fish sauce at abandoned factory in Canada finally being removed
#50Earlier quoted context omitted.
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...
Instead of "rotten" I should have probably used "fermented". They're dark brown, not dry but not in a liquid, individual anchovies that are starting to fall apart. They smell like a stronger version of fish sauce.
This but also with pepper corns?