Sign up or log in to customize your list. Here's how it works: Anybody can ask a question The best answers are voted up and rise to the top I make sushi often, and i never use sushi-grade fish...i simply buy fresh fish from the market. I know the requisites of frozen for 20 hours etc., but I know for sure there are many restaurants in europe that certainly do not (exclusively) use frozen fish. Moreover, I ate sushi often in the years I lived in Thailand, and well...pretty sure they use non frozen either. Never a problem, but, I realise that this does not prove anything.. Does anyone have an idea of the size of the risk, i.e. the incidence of parasite infection after eating non-frozen fish raw? I am asking after research..i cannot really find it. These articles were informative, but no info on size of risks: This study gives a bit more information: "During 1973 to 2006, 188 outbreaks of seafood-associated infections, causing 4,020 illnesses, 161 hospitalizations, and 11 deaths, were reported to the Food-Borne Disease Outbreak Surveillance System.

Most of these seafood-associated outbreaks (143 [76.1%]) were due to a bacterial agent; 40 (21.3%) outbreaks had a viral etiology, and 5 (2.6%) had a parasitic cause (Table 1)" Now, considering this is not concentrating on raw fish only, but all fish consumption, I would say the chances of getting sick from eating raw fish with a parasite are microscopically tiny? Is there someone who could get me this report: this seems to be the basis of the safety measures 2000. Determination of the incidence of gastrointestinal parasitic infections from the consumption of raw seafood in the U.S. [Report under FDA Contract 223-97-2328 with Life Sciences Research Office, American Society for Nutritional Sciences]. food-safety fish sushi raw sashimi As I explained in another question recently, there is no meaningful answer to this. There is no way to make the prediction "you have a X percent chance of infection per parasite infested meal". Instead of predicting it mathematically, we could feed people infected fish and measure it, but as far as I am aware, no ethical board will approve that experiment.

Also note that beside the type of study you found (listing every single type of infection), there are also studies which take a more epidemiological point of view. They still don't attempt to give the kind of number you requested. That's another good sign that this answer does not exist - if it did, I'd expect these experts to have found it and incorporated it in their articles. The best you can have is circumstantial data. ichiban sushi menu gainesvilleFor example, Phan et al. 1 sampled the incidence of trematodes in fish from a certain river. sushi kiss mac resenhaYou can try extrapolating a chance that a parasite is present in your fish, although of course this depends on region where the fish was caught and on treatments applied during raising (e.g. preventive medicine or food type in fish farms) and after catching (freezing the fish). jiro dreams of sushi philip glass

I am not aware of a resource which covers parasite incidence in all types of fish, but single studies can give you a starting point. The fish investigated in Phan's study for example had trematode infestation rates between 50% and 80% for the different species (and they did not look for other types of parasite). Another statistic you can use: the prevalence of fish transmitted infections in countries where raw fish consumption is common. sushi zushi menu pdfThat's again not a reflection of your own personal risk, just a data point. sushi grade fish etobicokeOne such statistic is for example:feng sushi menu chalk farm An estimated 20% of immigrants from southeast Asia to Europe or North America have fish borne trematode infections.

In highly endemic areas, such as northeast Thailand, the prevalence of O. viverrini may reach 90% 2 A source which won't give you a numeric answer, but classifies risk as "significant" or "not" is published by the FDA. But as a consumer, you will probably not have the information needed to find out if you fall into the "not significant" category, or the equipment to do the processing recommended for unsafe fish. It is a government regulation, Fish and fishery products hazards and control guidance, chapter 53. Still, if you're looking for actual cooking practices beside the exact information you requested, it's probably interesting for you. 1 Phan VT, Ersbøll AK, Bui TQ, Nguyen HT, Murrell D, Dalsgaard A. Fish-Borne Zoonotic Trematodes in Cultured and Wild-Caught Freshwater Fish from the Red River Delta, Vietnam. Vector Borne and Zoonotic Diseases. 2 Deardorff, Thomas L. "Epidemiology of marine fish-borne parasitic zoonoses." Southeast Asian J Trop Med Public Health 22.suppl (1991): 146-149.

Fish and Fishery Products Hazards and Controls Guidance. Sign up or log in Sign up using Google Sign up using Email and Password Post as a guest By posting your answer, you agree to the privacy policy and terms of service. Not the answer you're looking for? Browse other questions tagged food-safety fish sushi raw sashimi or ask your own question. Earlier this month, Japanese eatery Dragonfly opened at 5241 NW 87th Ave. in downtown Doral. It marks the third location of Dragonfly brand, but owners Hirofumi Leung and Song Kim insist that each version has its own special flair. While the Gainesville spot is sushi-centric and Orlando’s location is based on open-flame grilling, Dragonfly Doral is inspired by authentic izakayas.In Japan, izakayas are a type of casual neighborhood drinking and dining destination for everyone from businessmen seeking a postworkday drink to groups of friends enjoying a fun night out. Dragonfly’s 6,000-square-foot Doral space takes this concept up a notch with an expansive dining room, a full bar, and an adjoining market.

Libations include signature craft cocktails, an array of sake variations, and some of the top Japanese whiskeys. The market will open soon and offer bento boxes, grab-and-go meals, and fresh sushi-grade seafood. A few shelves also hold premium Japanese ingredients and cookware alongside edible mementos of Leung’s childhood, like shrimp chips.The restaurant has plenty of outdoor seating and even a window opening into the bar, but the dining room is pleasantly sophisticated, with rich, warm colors and modern accents.Angular and industrial lighting fixtures extend from the high ceilings, and vibrant reds are splashed throughout the interior. Toward the center of the room hangs an intricate metal chandelier crafted to appear like a massive fish hooked suspended midair, with glowing glass spheres of “bait” engulfed in its stomach.The piece is a nod to the restaurant’s fare, which remains seafood-centric despite its evident distinction from typical American sushi places.The menu is a showcase of diverse Japanese dishes.

Maitake mushroom fritters with truffle salt and tentsuyu ($8) are a refined take on the usual tempura appetizer, and oysters ($2 to $4 each) offer a glimpse into culinary director Ray Leung’s flair for fresh ingredients.The colorful cauliflower goma miso ($10) turns the humble vegetable into an unexpected centerpiece of this savory dish, adorned with sweet golden raisins and a crunch of pine nuts. When it comes to sushi, Dragonfly’s maki rolls achieve the right balance of authenticity and inspired deviation from the classics. The ryu roll ($18) features salmon with cucumber and a “snow crab delight” on a duo of eel and kobachi sauces. It’s then topped with avocado and tuna – torched ever so slightly – along with tempura flakes, a togarashi spice mixture, and lemon zest.The addition of citrus makes another appearance in the sea kai roll ($16), made with fresh salmon and a creamy crab mixture. Italian ingredients such as tomato and balsamic, paired with a garlic shiso chimichurri, create a global profile of flavors and textures.