Thiaminase in Atherina boyeri

[Elisabeth83]

I suspect they do. The fish should also be heated to at least 80 C for 5 minutes, to destroy thiaminase

These fish aren't technically smelt (as in belonging to Osmeridae).

Oh! I had no idea you could cook the thiaminase out of fish! Does that work with any fish? I have some salmon filets labeled “Wild Caught” in my freezer but the location isn’t on there so I don’t fully trust it. But if I could cook the thiaminase out that would be great!