The botulism bacteria is anaerobic. It is not active the same way in the presence of oxygen. So when you open the bag and remove the fish, you are introducing oxygen.
But botulism shouldn’t grow that quickly right? Even in ideal conditions it should take days to grow, and salmon should only be briefly thawed and then cooked.
Overnight thawing refrigerator for 24 hours? Absolutely enough time. It doesn’t need fully thawed fish, just enough of a surface on the corner of the package closest to the door is enough to get it started.
If it’s there. But transferring it into an oxygen environment removes the risk, which is the goal of the packaging.
Why would taking the fish out and putting it into another bag help with that? Wouldn’t it just come with the fish?
The botulism bacteria is anaerobic. It is not active the same way in the presence of oxygen. So when you open the bag and remove the fish, you are introducing oxygen.
But botulism shouldn’t grow that quickly right? Even in ideal conditions it should take days to grow, and salmon should only be briefly thawed and then cooked.
Overnight thawing refrigerator for 24 hours? Absolutely enough time. It doesn’t need fully thawed fish, just enough of a surface on the corner of the package closest to the door is enough to get it started.
If it’s there. But transferring it into an oxygen environment removes the risk, which is the goal of the packaging.