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Q: I was wondering if you could answer a question
for me about making sure my fish is safe to eat raw. I bought it yesterday
and I have kept it in my freezer since I bought it, and plan to let it thaw
in my refrigerator over night tonight. Can I eat these fish raw? Is there
any special way to tell if fish is safe or not safe for sushi? -
Luke C.
Sushi grade fish is sold as such, but Japanese markets
also sell fish that is not meant to be consumed raw. It's best to ask when
you are buying if a particular fish is 'sushi grade' That said, if it is
pre-cut and shaped as though it is to be used for sushi, one might make that
presumption. For liability reasons, I don't want to confirm that any fish is
safe to eat raw without seeing it for myself and knowing it's source,
though, I hope you understand. If you think that the fish is safe, then it
should be fine if you eat it tomorrow (one day in the refrigerator). I keep
sushi grade fish in my refrigerator overnight, carefully wrapped and chilled
in a container with ice (with the fish not touching the ice or melted
water). If you keep it frozen and let it thaw overnight, I would think it
should be fine. I do that myself as well with Yellowtail (Hamachi), and I'll
keep fish a week or two in the freezer. So, to sort of answer your question,
if the fish you purchased is sushi grade and meant for eating raw, it should
be safe if you kept it in the freezer, thaw it in the fridge, and eat it
tomorrow. No need to run out and buy more with today's 'sell by' date. Just
to be sure to use clean surfaces and avoid cross-contamination when making
your sushi.
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