Sushi Night

[sawhorseray]

WOW! The only sashimi I've ever made was on the trip back to port in my old Proline, a bottle of teriyaki a nd a knife while we were cleaning salmon or albacore. I never dreamed someone could assemble a beautiful sushi spread in their own home like you've done. Huge LIKE! RAY

 

[BandCollector]

Beautiful presentation!

I will admit though , I don't know much about Sushi and it seems to be quite popular these days.

But, is uncooked fish safe to eat?

Scares me to think about all those parasites found in fish.

John

 

[S-met]

Beautiful presentation!

I will admit though , I don't know much about Sushi and it seems to be quite popular these days.

But, is uncooked fish safe to eat?

Scares me to think about all those parasites found in fish.

John

Completely safe with precautions. Slightly less safe if preparing from your own fresh-caught.
Regarding safety: I'm quoting times and temps from memory so they may not be exactly correct.
Commercially frozen is -30 and kills the parasites in 2 hrs. Home freezers are not as cold thus require longer freeze times, 1 week is sufficient.

Freezing also makes it easy to slice thinly.

 

[BandCollector]

Thanks S-met,

I now stand partially educated. Though still a bit queasy about consuming raw fish.

Merry Christmas Everyone,

John

 

[S-met]

Thanks S-met,

I now stand partially educated. Though still a bit queasy about consuming raw fish.

Merry Christmas Everyone,

John

D DavoMac just posted this thread:

Sous Vide and Pasteurization Discussion...

https://cooking.stackexchange.com/questions/41598/what-parasites-are-problematic-in-sous-vide This thread is for learning only.... Post discussions will not be answered, as the experts are in the discussion link....

www.smokingmeatforums.com

A link in there had this:
Freezing kills anisakids, and in this way the food industry ensures that worms pose no health risk in fish that is served raw. For commercial retailers, the FDA recommends freezing and storing the fish in a blast freezer for seven days at −20°C/−4°F, or for 15hours at −35°C/−31°F. Most sushi is, in fact, frozen before it is served; the 1994 FDA study found that all but one of the anisakid worms spotted in the Seattle sushi were dead or dying—casualties of the freezing process. If done improperly, however, freezing can negatively affect the taste and texture of the fish.

 

[SmokinVOLfan]

Damn man that all looks great. A thing of beauty! You got some skills. Points for sure!

 

[BandCollector]

D DavoMac just posted this thread:

Sous Vide and Pasteurization Discussion...

https://cooking.stackexchange.com/questions/41598/what-parasites-are-problematic-in-sous-vide This thread is for learning only.... Post discussions will not be answered, as the experts are in the discussion link....

www.smokingmeatforums.com

A link in there had this:
Freezing kills anisakids, and in this way the food industry ensures that worms pose no health risk in fish that is served raw. For commercial retailers, the FDA recommends freezing and storing the fish in a blast freezer for seven days at −20°C/−4°F, or for 15hours at −35°C/−31°F. Most sushi is, in fact, frozen before it is served; the 1994 FDA study found that all but one of the anisakid worms spotted in the Seattle sushi were dead or dying—casualties of the freezing process. If done improperly, however, freezing can negatively affect the taste and texture of the fish.

Thanks for your research Dave.

Perhaps my 2020 resolution may be to try some Sushi but the thoughts of those Anisakid Worms still gives me the willies!

I've decided. . .I'm going to leave the consumption of Sushi to those braver than me.

Enjoy All and Merry Christmas,

John