Hello,
I've been a long time sushi and sashimi lover, and while the sushi doesn't fit with the keto diet I am on, sashimi sure does! My wife also loves it, which makes the dish a surefire winner at home. It even was a great excuse to go entirely overboard on a new Yanagiba!
That said, I'm trying to be as prudent as possible when it comes to food safety (IE- it is all managed risk when it comes to eating raw food.) Depending on where you read, everything should be frozen to make 100% sure that all parasites are killed, but I find it hard to believe that happens ever in Japan unless the fish species calls for it. I've read a number of articles that suggest that the FDA doesn't require Yellowfin Tuna to be frozen for restaurant consumption because the risk for parasites in that breed is so low. Another favorite of mine is salmon, and again, it can be a high risk fish but from everything I've read, if it is farm raised the risk is minimal because farm raised fish obviously don't travel to fresh water to spawn and are fed parasite free pellets (I came across an article stating that salmon from 37 different fisheries were tested for parasites and all came up with zero.)
So, my first foray into making sashimi I threw caution into the wind a bit and bought fresh yellowfin and farm raised salmon, and 48 hours later neither of us are dead. That said, I love sashimi so much (and my knife skill apparently could use a LOT of practice,) that I can picture this being a habit, and wanted to know what everyone here does. I figured with the amount of enthusiasm into Japanese culture on this site, there should be a lot of experience on the subject.
If the only safe way to do it is to freeze, I can do it, I have a vacuum sealer. However, I don't have a commercial freezer and would prefer not to risk a mushy product from using my normal slow freezer.
Let me know what you do!
Thanks,
Bob
I've been a long time sushi and sashimi lover, and while the sushi doesn't fit with the keto diet I am on, sashimi sure does! My wife also loves it, which makes the dish a surefire winner at home. It even was a great excuse to go entirely overboard on a new Yanagiba!
That said, I'm trying to be as prudent as possible when it comes to food safety (IE- it is all managed risk when it comes to eating raw food.) Depending on where you read, everything should be frozen to make 100% sure that all parasites are killed, but I find it hard to believe that happens ever in Japan unless the fish species calls for it. I've read a number of articles that suggest that the FDA doesn't require Yellowfin Tuna to be frozen for restaurant consumption because the risk for parasites in that breed is so low. Another favorite of mine is salmon, and again, it can be a high risk fish but from everything I've read, if it is farm raised the risk is minimal because farm raised fish obviously don't travel to fresh water to spawn and are fed parasite free pellets (I came across an article stating that salmon from 37 different fisheries were tested for parasites and all came up with zero.)
So, my first foray into making sashimi I threw caution into the wind a bit and bought fresh yellowfin and farm raised salmon, and 48 hours later neither of us are dead. That said, I love sashimi so much (and my knife skill apparently could use a LOT of practice,) that I can picture this being a habit, and wanted to know what everyone here does. I figured with the amount of enthusiasm into Japanese culture on this site, there should be a lot of experience on the subject.
If the only safe way to do it is to freeze, I can do it, I have a vacuum sealer. However, I don't have a commercial freezer and would prefer not to risk a mushy product from using my normal slow freezer.
Let me know what you do!
Thanks,
Bob