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".sushi garden menu tucson I used to think that all fish would be damaged by freezing. sushi go round pc downloadFish is mostly made of water, and water expands during freezing. yo sushi menu nycThis tears the flesh of the fish and makes it mushy. food delivery n16 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 dreams of sushi online movie

Fatty fish freeze relatively well, and their texture is barely affected. ichiban sushi delivery menu singaporeLean fish turn to mush in their defrosted raw state and rubber when cooked.where can i buy smoked eel in australia 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. KOKUHO RICE SUSHI, 5 LB BambooMN Brand - Sushi Rolling Kit - 2x rolling mats, 1x rice paddle, 1x spreader - combo Nagai Deluxe Sushi Nori, 50 Count 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 > SalmonFrozen Farmed Sushi Grade Scottish Salmon Fillet (Sake) Scottish Fillet - $ 25.99 USD Scottish Fillet (Center Cut) - $ 27.99 USD This product is available during these seasons: This salmon will deliver an absolutely perfect sake sushi experience! Representing a tiny percentage of the highest quality product produced by Luna in the Faroe Islands (between Scotland and Iceland), HiddenFjord Sushi Grade Salmon is an ultra-superior salmon. Fish are received whole in our facility each week. Skin off fillets are hand cut, vaccum packed and frozen in house. Commonly referred to as Scottish salmon, this farm-raised Atlantic salmon delivers flawless flavor, rich color and the highest fat content of any salmon we offer.

Though most often consumed as sashimi / sushi, it is equally delicious when cooked. The Faroese aquaculture industry dates all the way back to 1967. Through its heritage and constant innovation, it has gained leading-edge expertise in the field of aquaculture and become one of the most sustainable aquaculture industries in the world. HiddenFjord remains an industry leader; having developed the most humane and non-disruptive technologies available. From its immaculate breeding techniques, ideal pen placements and optimal feed regimens to its humane harvesting and the exceptional care and gentle manner in which fish is packed, HiddenFjord Sushi Grade Salmon is one of the most pampered aquaculture products on earth. Fish are raised in the wild in pristine conditions, without the use of antibiotics or hormones. Each phase of growth is natural, and each step of the process has been customized to provide the most ideal, stress-free environment. Baja Farmed Sushi Grade Yellowtail Fillet (Hiramasa)