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Q: I was told long ago that although sushi
fish has not been cooked, instead it's taken to an extreme "Below Zero"
temperature to kill any harmful organisms. I cannot find anything to verify
that. Any thoughts? -
Susan G.
That is correct. It is a United States (if that is where
you live) legal requirement that all fish except tuna be 'flash frozen' to
extremely low temperatures within hours of being caught. This not only helps
preserve the fish during the fishing boat's remaining time at sea, but also
serves to kill parasites that would otherwise be harmful when the fish is
ingested. So this practice is especially important with fish that will be
eaten raw.
N.B. For detailed information about the freezing
requirements of sushi grade fish, please visit our
What is Sushi Grade Fish page.
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