date:Apr 15, 2014
toxins are not eliminated by smoking or drying the end product. Whether the end product is a whole fish, fillets or parts, it will not be made safe by refrigerating, freezing, open air or vacuum packaging.
The most recent botulism outbreak in Canada caused by eating fesikh was in 2012. Internationally, consuming ungutted salted fish, including fesikh, has been linked to many cases of botulism.
What you should do
Food contaminated with the Clostridium botulinum toxin may not look or smell spoi