There is nothing I hate more than being wrong. That's why I research things to death to make sure that I am not wrong too often. When it does happen though, it's a great learning experience, like the one I just got on freezing fin fish. has just posted on my How to store fish story has inspired me to finally get off my lazy butt and write up my frozen fish experiments. I used to be of the conviction that frozen fish was ALWAYS worse than fresh. I know, I know -- Whole Foods and many fish cookbooks like to tell you that previously frozen fish can be even fresher than previously frozen fish because it was frozen at the peak of freshness. Just so that I don't have to use the "not previously frozen" terminology (that just takes too long to type), I'll use the word "fresh" to refer to fish that did not undergo the freezing process. The question I'll try to answer is , not whether it's as safe to eat. Why would I care? I can get plenty of excellent fresh fish here in Boston. The problem is that when it comes to eating fish raw, freshness is not the only thing you have to worry about.

Depending on the fish, they might pose an extremely small risk (to read all about them, see my posts on parasites, parts 1 and part 2). sushi hong kong fortalezaBut if you want to eliminate that risk completely by killing the parasites, the only way to do it is to freeze the fish for at least 7 days. jiro dreams of sushi download with subtitlesCooking kills them too, of course, but that doesn't help you much with sushi.where to buy sushi vinegar in singapore My attitude to raw fish is pretty laid back. acquisto sushi on lineBut when I teach sushi classes, I want to give my students an extra precaution option.

Some people don't want to take a risk of food-born illness, no matter how minuscule. When I am serving fin fish raw, I only use tuna, farm-raised salmon, farm-raised branzino, and farm-raised yellowtail. The only way to get yellowtail in Boston is flash frozen and shipped from Japan so parasites are not an issue for that one at all. The other fish are fresh, but the odds of them having parasites are practically zero, so I just buy them from a reputable market (The New Deal in Cambridge) and eat them. It doesn't kill bacteria, just temporarily stops it's growth, so freezing inferior fish does not make it "safe". I used to think that all fish would be damaged by freezing. Fish is mostly made of water, and water expands during freezing. This tears the flesh of the fish and makes it mushy. To prepare for my sushi class, I froze piece after piece of different fish, and here are my findings -- different fish react to freezing differently. Fatty fish freeze relatively well, and their texture is barely affected.

Lean fish turn to mush in their defrosted raw state and rubber when cooked. In these pictures, farm-raised salmon (very fatty) and fluke (very lean) were frozen the same way for the same amount of time. After defrosting, the fluke was so soft, I could turn it into a puree with a chop stick. But, salmon stayed just as resilient as it was before freezing.We only select the very best quality fresh fish and it is cut specifically to your requirements. We specialize in sashimi quality and portion cuts of fishWe super freeze fish when required to destroy bacteria and parasites if it is to be eaten raw. We have been fish wholesalers for over 20 years and are experts in sushi and sashimi We buy fish from responsible fishermen and use organic and sustainable fishing techniques where possible. We have started to import the first organic tiger prawns from Madagascar  and we are always looking for new quality suppliers. BambooMN Brand - Sushi Rolling Kit - 2x rolling mats, 1x rice paddle, 1x spreader - combo

Non Stick Sushi Knife - 8 inch Stainless Steel Non Stick Multipurpose Chef Knife by Kitchen + Home Our farmed Atlantic salmon fillets are from the clear, cold waters of Canada. They are high quality, PCB free and fatty. We purchase the fish fresh and then cut, vacuum pack and freeze one pound portions. The freezing process insures there are no parasites so the salmon is safe to be eaten raw. #367,943 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) in Grocery & Gourmet Food > Meat & Seafood > Seafood > Fish > SalmonAsian Greens Veggie Pot Avocado, peas, edamame and coriander with our Asian-inspired poke dressing and a sprinkling of mixed sesame seeds. A bed of spinach and coriander topped with tofu marinated in our Asian-inspired poke dressing. Served with pickled cabbage & carrot, sliced red pepper, marinated mushrooms and a wedge of lime. Beets, Squash & Feta SuperBowl A veggie bowl of roasted baby beets, roasted butternut squash, diced feta, spinach and seeds on a bed of mixed lentils & quinoa.

Finished with pot of French Dijon dressing. Chef's Italian Chicken Salad Updated with our new chargrilled British chicken breast and chargrilled peppers, this is a classic chef’s salad made with fresh ingredients from our larder. With a classic combination of Caesa... Chicken, Pesto & Buffalo Mozzarella This is a classic combination of British chicken breast, pesto and chargrilled peppers with creamy buffalo mozzarella. We've added fresh basil leaves, baby plum tomatoes and served with our cl... Our mint and cucumber yoghurt raita is topped with spiralized courgettes, chopped mint and parsley. Served with chargrilled red peppers and toasted pine nuts. Crayfish and Avocado No Bread Wild crayfish and gorgeous hand peeled, freshly sliced avocado, on a generous handful of bouncy, fresh salad leaves. Served with a separate little pot of French dressing so you can enjoy your ... Simply edamame beans in the shell, briefly boiled, sprinkled with salt and served chilled in a pot.

Egg & Avocado Protein Pot A handful of fresh spinach topped with diced avocado and British free-range eggs. Egg & Spinach Protein Pot Two British free-range boiled eggs and a handful of fresh baby spinach leaves. Get your protein here! This salad is a combination of herby falafel, vibrant red tapenade and our smooth humous on a bed of mixed salad leaves. Topped with roasted butternut squash, mixed seeds and a lemony olive oi... Using crushed lemon zest, lemon juice and a blend of both premium olive oil and rape seed oil – it's light and delicious. Mexican Avocado Side Salad A little pot of fresh avocado, our spicy chipotle ketchup, charred sweetcorn and bean salsa with fresh coriander and a wedge of lime. Mushroom & Avo Sushi Salad Inspired by the Hawaiian poke (pronounced poh-kay), this salad is a combination of our sticky rice, pickled cabbage, miso marinated mushrooms, avocado and edamame. Poke Dressing - Small We created this dressing inspired by the Hawaiian poke (pronounced poh-kay)

Our poke dressing is a delicious mix of black and white sesame, chilli, spring onion, tamari, sesame oil, lim... Pret's Protein Packed SuperBowl This is a SuperBowl that provides a real hit of protein. Chargrilled chicken breast, avocado and free-range egg on our lentil & quinoa mix. Finished with spinach, peas, mint and a mix of seeds. Humous with chantenay carrots, radishes and mustard cress. Rocket & Pesto Side Salad A vibrant side salad of out delicious fresh pesto with a handful of baby plum tomatoes and rocket, finished with and a sprinkling of Italian matured cheese. We’re trialling this product in a f... Salmon, Prawn & Crab Sushi We have upgraded our sushi to a lightly smoked salmon and added in crab. No longer raw, but still full of flavour and colour. Teriyaki Salmon Sushi Salad Freshly prepared in our kitchens using golden roast salmon fillet, edamame beans and wakame seaweed. Served with gingery sushi rice, pickled cabbage & carrot salad and our silky sweet & sour t...