As a charity MCS relies on your generous support Fish of the month recipe for Salmon, Atlantic (Farmed) Salmon & Yuzu Salsa Tataki 100 grams fresh salmon – sushi grade, farmed organic 100 ml Japanese soy sauce 20 ml yuzu juice (or freshly squeezed lemon, lime & orange) 60 ml plain Japanese vinegar 15 ml mirin sweet rice wine 6 ml lemon juice 2 grams dried kombu (the size of a business card) 50 grams cherry tomato 50 grams red onion 1 gram sea salt Large pinch of salad cress First make the ponzu sauce. Combine the Japanese soy sauce, yuzu juice, vinegar, mirin and lemon juice in a non-metallic container. Wipe the piece of dried kombu with a clean damp cloth and then add it to the liquid. Ideally leave the ponzu in a sealed container, inside a fridge for at least 24 hours before use. It will fine for 7 days. Next make the yuzu salsa. Wash the tomatoes and then cut them into quarters. Carefully remove the seeds and then cut them into a small dice.

Wash the cucumber and then cut it into quarters also. Remove the white part as this is not needed. Finely dice the green skin. Peel the red onion and finely dice this also. Wash and dry the coriander, then pick the leaves and finely chop. Place the cucumber, red onion, tomato and coriander into a non-metallic container. Season with the sea salt and add 20 ml (or a large table spoon) of the ponzu sauce then mix well. Leave this in a sealed container inside the fridge until needed. This will last 3 days. Wipe the salmon with some kitchen towel. Slice the salmon into neat uniformed thin slices of around 10 gram each making sure you cut across the white fat lines. Divide the salmon slices across the serving plates in a neat line. Spoon the salsa across the salmon in a line. Pour around the ponzu juice. Finish with a sprinkle of the salad cress. Mike discovered his life passion when he moved to work in a South East Asian restaurant group quite early in his career and his love affair with Asian food began.

Sushi to open its first store outside of London in Manchester, Mike quickly moved up the ranks and became the Executive Chef overseeing the menus and purchasing for their 100 restaurants across the globe. Mike literally lives and breathes Japanese food and immerses himself into the food and culture frequently visiting Japan to source the latest ingredients. As Executive Chef at YO! Sushi he has helped make Japanese food accessible in the UK. The menu has expanded from 40 dishes in 1997 when it first opened to a highly detailed and broad selection which delights over 6 million people a year. What excites Mike is how you take the flavours of Japan and introduce them to a British palate. Mike’s aim is to showcase the very best culinary delights, innovations and new tastes that Japan has to offer, constantly experimenting with new flavours and creating new dishes. Mike has won multiple industry awards from an Acorn Award, Menu Innovation Awards and New Limited Time Menu Awards.

My connection with seafood I have spent 14 years in the kitchens at YO! Sushi, during this time seafood has become a very important part of my life. I am constantly inspired by the flavours of the ocean and am always looking to introduce our customers to new, exciting varieties of seafood. sushi for delivery modesto caSalmon and tuna are our most popular fish, but by introducing new species like mackerel, octopus and amaebi we have encouraged our customers to be more experimental and make the most of the diverse seafood we have to offer.haru sushi menu boston Why sustainability is important to mesushi grade tuna in ct We are committed to sourcing our seafood responsibly as our entire business is built on seafood, so securing the future of fish stocks is incredibly important to us. jiro dreams of sushi subtitles download

We ensure that all seafood sold at YO! Sushi is sustainably sourced by working with a fish supplier who do not sell any species which are endangered and would never include bluefin tuna on our menu. Our supplier works with government authorities, NGOs, charities and wildlife groups to ensure fishing is sustainable and to prevent illegal, unregulated fishing, which helps to preserve fish stocks for future generations.sushi tei menu holland village Here's how it works:sushi delivery in hendon Anybody can ask a questionkumo sushi order online The best answers are voted up and rise to the top I have recently noticed a rather large amount of small worms in the fresh cod I am buying. I have tried to take them out as much as I can and of course have spoken to my fish supplier about them, but he assures me they are harmless.

However, I don't believe my customers would be as assured. Is it okay to serve this fish, taking into account I might miss a worm or two? Live parasitic worms are to be expected in raw fresh fish, and need to be dealt with in one of three ways: Cooking: If the fish is thoroughly cooked, the worms will be dead and safe to eat. Removal/avoidance: A skilled sashimi chef has an eye for parasites, and will either discard contaminated pieces, or remove the parasites. Freezing: So called "sushi grade" fish is fish that has been frozen at a temperature/duration recommended by the US FDA. That's 7 days at -20°C, or colder for shorter treatments. Note that this is much colder than domestic freezers. It is said to provide a "parasite destruction guarantee". There may be other ways to neutralise parasites, such as Eskimo-style fermented fish - but these are unlikely to be of use to you. There is a difference between safety and palatability, though, and your customers might reasonably expect to be served fish without visible parasites.

Parasites in fish are common. In short, your fishmonger could have done a better job of pulling them out (unless you bought them whole). They are not deemed harmful if cooked properly (see the FAO link below). There are guidelines and standards about the number of Nematodes in a given amount of fish. Some types of fish are more susceptible than others, so you may wish to change your order from COD and Monkfish to something else. Here is a document from FAO (Food and Agriculture Organization of United Nations). It explains how the worms get there, the safety precautions and how to avoid serving them. The only way to reduce the numbers of parasites reaching the consumer is to inspect the fish and process them in such a way that most An excerpt on safety (for permanence): There have been cases of human illness caused by the ingestion of live Phocanema or Anisakis larvae in countries where raw or lightly cured fish is commonly eaten. By 1980, there had been only one reported case

of illness in the United Kingdom caused by larval round worms fromthis is because in the UK fish products are normally cookedPhocanema and Anisakis larvae are killed in 1 minute at a temperature of 60°C or over. In practice this means that cooking a fillet 3 cm thick for 10 minutes at 60°C will kill any wormsThe temperature of a cold smoking process, for example kippering, is not high enough to kill parasites, but in a commercial hot smoking process a high enough temperature is usually maintained for long enough to kill them. Freezing of fish at - 20°C for 60 hours This depend entirely on how you are preparing the fish. If you are cooking the fish to FDA's 100% safe temperature of 140F(for fish) then there should be no issue. If you are serving the fish a bit rarer than that (120-130F), it is unlikely the worms can survive the temperature but it is still possible. If you are serving the fish raw, then there will be issues. The parasitic worms will stay alive in your stomach for quite a while.

Eventually your stomach will kill it but that can take weeks, sometimes even months. In the mean time, the host of this parasite will experience symptoms such as violent abdominal pain, nausea, and vomiting. I pulled a curled up, dead worm out of my cod just this past weekend and still finished my meal. I read about them and they do not seem to pose a hazard to humans. They are FISH parasites and highly unlikely to survive in the human stomach for very long. And (not to be TOO gruesome) they've likely been chomped to death already in one's mouth prior to entering your acid-filled stomach. Anyway, 5 of us ate the cod and nobody had any sort of adverse reaction (and the fish was delicious). Thank you for your interest in this question. Because it has attracted low-quality or spam answers that had to be removed, posting an answer now requires 10 reputation on this site (the association bonus does not count). Would you like to answer one of these unanswered questions instead?