Is all sushi fish frozen?
Oct 12, 2012 | 9:22 pm
#31
Join Date: Feb 2003
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The University of Washington did a study several years ago in which they found that 100% of wild caught salmon had parasites, while farmed salmon had virtually none. Note that in Japan salmon is not traditionally eaten as sashimi, most Japanese find it too oily. You'll see it at kaiten-zushi type of places and it's usually farmed Atlantic salmon that's why it looks like the salmon nigiri in N. America. I am told that in Hokkaido (known for its salmon), it is usually served cooked, if served raw it is heavily salted.
Oct 12, 2012 | 10:36 pm
#32
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Interesting. I'd love to see the story.
Oct 13, 2012 | 10:28 pm
#33
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I live in TX, I am thankful for the invention of flash freezing that allows me to have wonderfully fresh tuna and other fish when I desire to eat it.
I love eating fresh, totally unfrozen raw veggies and the like, but I just can't get ocean fish in the same way. There is little to no taste difference as long as handled properly and kept at low temps without changing humidity extremes.
Available due to flash freezing!
I love eating fresh, totally unfrozen raw veggies and the like, but I just can't get ocean fish in the same way. There is little to no taste difference as long as handled properly and kept at low temps without changing humidity extremes.
Available due to flash freezing!
Oct 23, 2013 | 5:08 am
#34
Join Date: Jul 2013
Posts: 3
Is all sushi fish frozen?
Most sushi fish needs to be frozen to kill bacteria and parasites. Tuna doesn’t have to be frozen, and in fact, tastes much better before being frozen. Despite this, many sushi sellers actually use frozen Tuna because it is convenient, and cheaper than purchasing fresh fish.
Last edited by cblaisd; Oct 23, 2013 at 7:17 am Reason: Removed advertisement
Oct 25, 2013 | 3:01 pm
#35
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if there are "bad" parasites in some fish, what are these parasites? surely science has names, other than worms and bugs for them. what is a parasite. name bad parasites. i do know that some warm water fish, particularly the large ones, are thought to have parasites that are not good.
but this is nonsense . fish make up a reasonable percentage of the american foodstuff, and we describe the problems as "worms and parasites". and they are bad!!! what are these thingies in the fishies? we spend a billion bucks to flash freeze and thaw all the fish. why? let's not talk to medical science, let's find a real science that can tell us what horrible posioning fish freezing is stopping.
but this is nonsense . fish make up a reasonable percentage of the american foodstuff, and we describe the problems as "worms and parasites". and they are bad!!! what are these thingies in the fishies? we spend a billion bucks to flash freeze and thaw all the fish. why? let's not talk to medical science, let's find a real science that can tell us what horrible posioning fish freezing is stopping.
Nov 4, 2013 | 9:38 am
#36
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Shell fish are actually still alive when you eat them, and shrimp are alive until they are boiled. In tempura, such ingredients are equally fresh and still alive until they are fried, i.e. moments before eating.
IMO proper sushi is rarely found outside of Tokyo.
Last edited by MikeFromTokyo; Nov 6, 2013 at 10:10 am
Nov 7, 2013 | 11:00 pm
#37
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Great.. here we spend all these extra bucks to get what we think is great sushi, and all it really amounts to is McDonalds quality. So you mean, I've never tried real sushi before? Everything is always frozen before its served?
Nov 8, 2013 | 12:53 am
#38
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Proper sushi fish and shell fish, etc... must NEVER be frozen. It is stored in refrigerators that are calibrated to temperatures very close to freezing, but it must not actually hit 0 degrees celsius.
Shell fish are actually still alive when you eat them, and shrimp are alive until they are boiled. In tempura, such ingredients are equally fresh and still alive until they are fried, i.e. moments before eating.
IMO proper sushi is rarely found outside of Tokyo.
Shell fish are actually still alive when you eat them, and shrimp are alive until they are boiled. In tempura, such ingredients are equally fresh and still alive until they are fried, i.e. moments before eating.
IMO proper sushi is rarely found outside of Tokyo.
sure looked that way at tsukiji market...
Nov 8, 2013 | 4:59 am
#39
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I can't comment on what happens at Tsukiji. All I know is what I have been reliably informed by top sushi chefs in Tokyo whose restaurants I frequent. They certainly do not freeze any fish or shellfish.
Nov 8, 2013 | 6:53 am
#40
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no really, sushi is the rice, and can be fresh, or old. I've had some terrible sushi that was having rice that is just dried up, no good at all.
Raw fish is NOT sushi, raw fish, be it frozen prior or fresh off the dock, is sashimi. Sushi can be terrible if old(and it gets that way quickly especially if airflow around), I mean disgusting, of course so could sashimi but I don't think freezing has much to do with it unless it is not stored properly and gets 'freezer burn'
Raw fish is NOT sushi, raw fish, be it frozen prior or fresh off the dock, is sashimi. Sushi can be terrible if old(and it gets that way quickly especially if airflow around), I mean disgusting, of course so could sashimi but I don't think freezing has much to do with it unless it is not stored properly and gets 'freezer burn'