There’s Nothing Wrong With Raw Fish That Has Been FrozenThere 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). But 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. Cooking kills them too, of course, but that doesn't help you much with sushi. My attitude to raw fish is pretty laid back. But 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. mori sushi menu londonTo prepare for my sushi class, I froze piece after piece of different fish, and here are my findings -- different fish react to freezing differently. jiro i dream of sushi watch onlineFatty fish freeze relatively well, and their texture is barely affected. online hry sushi barLean fish turn to mush in their defrosted raw state and rubber when cooked.sushi grade fish charlotte

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.yo sushi takeaway menu ukSkip to main contentsushi el petit chef online You are hereHomeMaking your own sushi? mac sushi kiss lipstick uk Making your own sushi? To be blunt: No. In the United States there is no official criteria or system to define what type of seafood is sushi grade. Like many terms used in the seafood industry, sushi grade, sashimi grade, and similar sounding titles have more to do with marketing. Fishmongers long ago realized the public will accept previously neglected fish if they simply give it a new name.

The most famous example being Chilean sea bass, which sounds way more tasty than Patagonian toothfish. When it comes to fish being marketed as sushi grade it is the same thing: fresh yellowfin tuna sounds good, but sashimi grade ahi sounds better. When a company markets a product as sushi grade fish, what they are really saying is “this is the best that we have.” However, that is not the same as “this is the best you can get.” But a consumer can be forgiven for thinking that, since there is no quality standard for sushi grade fish and shellfish. The standards for sushi fish, come strictly from a human health standpoint. What fish can be used in sushi does not factor in quality or taste, it only matters if it can get you sick. I’ve picked enough worms out of fish fillets in “candling rooms” to know about fish parasites. Some of these are harmless to humans but many others, like those that infest salmon can mess you up. Although not all sushi contains raw fish, any fish that will be eaten raw must first be frozen and stored for at least a week at -4F.

This FDA guideline is to ensure that these fish parasites and their eggs are killed off. Of course, these safety standards go right out the window, regardless of fish quality, if it is cross-contaminated with fish not prepared for sushi. Using the same cutting boards and knives, not changing food-prep gloves, even storing sushi and non-sushi fish together can all lead to contamination and sickness. I for one, love sushi but I will leave it up to the pros, that is unless one of my buddies brings in a bluefin. I once treated a Japanese friend with raw bluefin that was caught only hours before. But my favorites are usually cooked or cured.My favorite is unagi, which is grilled eel. Unagi can only be served cooked because eel blood is toxic to humans. And even after talking about salmon parasites I love salmon nigiri, but I only get smoked salmon.The requested URL /products/product-detail.php?id=25 was not found on this server.Is Sushi Safe to Eat? A Chicago man sued a restaurant in 2008 for allegedly serving him a parasitic tapeworm along with his salmon.

So what about the sushi or sashimi that hungry buyers pick up to go during the lunch hour rush? Sushi lovers need not fret about the raw fish they consume, food scientists say, as long as the sushi has been prepared properly according to regulations by the Food and Drug Administration. People preparing sushi themselves need to take extra care with both the raw fish and the rice. Raw fish poses several potential hazards for consumers besides parasites. Bacteria can develop in non-fresh fish and produce enzymes called histamines that may result in Scombroid poisoning. Certain tropical-water fish may also have a natural toxin called ciguatera which causes gastrointestinal and neurological symptoms. Sushi eaters don't typically have to worry because sushi restaurants take certain steps in handling and preparing their fish. A required step involves freezing fish at temperatures of -4 degrees Fahrenheit (-20 degrees Celsius) for seven days, or frozen at -31 degrees Fahrenheit (-35 degrees Celsius) for 15 hours, which kills any parasites.

"As far as sushi goes, the rules are in place because people were getting sick," said Keith Schneider, a microbiologist and food safety expert at the University of Florida. "The parasites are why we do the freezing on the raw fish." The cases of sushi-related illness fall far below the number of people sickened by contaminated produce such jalapeno peppers. Even in those rare cases, the rice in sushi is more often the culprit than the fish. "I got sick eating sushi at a place I go to occasionally — a fast food place, not a restaurant — and I could swear I came out with bacillus cereus," Schneider told LiveScience. The bacillus cereus bacteria can spread rapidly in rice that sits at room temperature. Sushi rice requires an acidic bath in a vinegary solution that lowers the PH to 4.1, killing troublemaking microbes and making sushi safer for the everyday foodie. Don't walk on the wild side Many sushi lovers feast contentedly on albacore or eel, but a few people aim for a more dangerous culinary experience by eating the raw flesh of a poisonous puffer fish called fugu.

Master fugu chefs sometimes include some of the poison in their prepared dish, which creates a tingly feeling on the lips when eaten. However, improperly prepared fugu can kill due to the fish's potent neurotoxin. "I consider it more of a dare than a delicacy," Schneider said. "There are people who kill themselves every year trying to make fugu, and it gives sushi a bad name." As for trying to make sushi with raw meat other than fish, best perish the thought. "Raw chicken, raw beef has probably much greater risk," Schneider said, pointing to bacteria such as E. coli and salmonella that can sicken thousands each year in the United States. "There are reasons you don't have chicken sushi." No food is completely without risk, but smart consumers can eat sensibly and enjoy – as long as fish are around. Expert tips for happy sushi eating The best bet for a good meal involves going to a restaurant or grabbing a sushi container from the local supermarket. If you absolutely want to prepare your own sushi, buy sushi-grade fish that has been frozen per FDA regulations.