France in Focus

A bright red sticker caught my eye in Intermarche at the tinned fish section. 20% off because the tinned tuna BB date was court - 13.10.2021 That's clearly over a month away and even if it weren't I've never considered keeping a close eye on bb dates on tinned products. Naturally, as I was buying anyway, I bought two tins. I hope we don't die.

If only they were so vigilant on bb dates for their fruit and veg.

I don't take any notice of dates on tinned stuff - mind you I don't eat meat or fish.

I'm currently eating some pineapple that's dated 28.02.2019 and it seems perfectly fine to me. This is the third tin and the other tins didn't give me food poisoning or anything.

I don't do sell-by dates much either - tonight's dinner was red label and bulk bought for the freezer.

Normally close to expiry dates dont bother us but now never buy tuna after both being ill after eating it.
In fact looking at the fish counter at our local super we rarely buy as its all farmed now and apart from the polution it causes, it tastes putrid.

Occasionally tuna steaks are on red label - I always buy if I can - otherwise (red label) salmon.

Tuna lasts for ever the best by date in normally years away.
I have bought fresh smoked haddock a couple of times close to the best by date, it was as tough as one of ATS's home made cakes

mysty wrote: ↑Tue Sep 07, 2021 6:14 pm Tuna lasts for ever the best by date in normally years away.
I have bought fresh smoked haddock a couple of times close to the best by date, it was as tough as one of ATS's home made cakes

Smoked haddock is often a bit dry. Skin it, add a bit of butter and milk with seasoning (not too much salt and cover in mashed potatoes. Stick it in the oven for 30 minutes or so. That will soften the fish and you'll have a lovely fish pie.

Veem wrote: ↑Tue Sep 07, 2021 6:17 pm

mysty wrote: ↑Tue Sep 07, 2021 6:14 pm Tuna lasts for ever the best by date in normally years away.
I have bought fresh smoked haddock a couple of times close to the best by date, it was as tough as one of ATS's home made cakes

Smoked haddock is often a bit dry. Skin it, add a bit of butter and milk with seasoning (not too much salt and cover in mashed potatoes. Stick it in the oven for 30 minutes or so. That will soften the fish and you'll have a lovely fish pie.

What about her cakes can you do the same

I haven't cooked a cake in years ...........

A friend was at one time in the British Antarctic Expedition and told me that they found a food dump left by one of the expedition teams from the early 1900s. They opened a couple of tins of condensed milk - absolutely no problem, although I would guess it pre-dated best before dates.