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re: Sashimi Salmon from Fresh Market or Whole Foods
Posted on 3/20/13 at 8:47 pm to hungryone
Posted on 3/20/13 at 8:47 pm to hungryone
quote:
Sushi grade---aka, they paid somebody to pick the worms out of the flesh before you buy it. Beaucoup parasites in salmon, sorry. It's a fish I won't eat raw.
They freeze it to kill the bacteria actually
0
Posted on 3/20/13 at 9:36 pm to TigerBait1127
I only buy sockeye salmon if its available. I don't want "Atlantic"salmon.
Posted on 3/20/13 at 9:51 pm to TigerBait1127
my local Rouses has awesome cured Salmon
Posted on 3/20/13 at 10:13 pm to SlidellBammer
On a side note, can you eat frozen tuna raw after thawing?
Posted on 3/20/13 at 10:25 pm to Tigerbait46
I do it occasionally, but its usually just a sliver before I make some ceviche.
Posted on 3/20/13 at 11:01 pm to Zappas Stache
quote:
The only concern any inspectors have is referred to as the parasite destruction guarantee, which is accomplished by ‘freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to kill parasites.
How many sushi restaurants you think have freezers capable of doing this?
I've been in a ton of sushi kitchens and have never seen them freeze any tuna/salmon before. Freezing tuna also will turn tuna brown which will defeat the purpose of the grade and presentation also.
Posted on 3/21/13 at 4:57 am to TigerBait1127
My mom was the state health director for a few years, additionally she worked from the lowest levels as an MD to that office. We kids learned more than a bit about public health issues, and I still retain more than enough of it. My answers may be short, but they are far from meaningless. The desire to eat raw fish may be good, but unless flash frozen and kept frozen til hitting the store it is sold at it is very far from fresh enough.
ETA seafood starts spoiling four minutes post-mortem.
ETA seafood starts spoiling four minutes post-mortem.
This post was edited on 3/21/13 at 5:16 am
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