3 ms·

> sashimi I'm cherry picking one thing from your great comment, but is it really risky? If properly frozen, fish is perfectly safe to consume.

deleted 5y ago
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jjulius 5y ago
>If properly frozen... That's the important part - there's risk if the fish isn't processed or handled correctly.
- gambiting 5y ago
  Isn't that true of literally everything though? Raw vegetables are not safe to eat unless washed properly, cooked meat isn't safe to eat unless cooked properly, raw meat isn't safe to eat unless handled properly, damn even something as simple as garlic oil isn't safe to eat unless you know exactly how it was prepared and stored. I have no idea if the risk with sashimi is any greater than with other things, but I'd guess not?
  - postingposts 5y ago
    It is true, BUT, (and this is a big but, almost a baby got back but) the risk is not the same for improperly handled vegetables vs. meats or seafood. Poorly handled veggies generally will give you E. Coli, or a similar sort of nasty stomach/food illness. Bad seafood can give you parasites. It’s like the risk of surfing vs. the risk of driving a wave-runner. Both can injure you on the water but a bad wave-runner accident might kill you.
    - cogman10 5y ago
      Bad seafoods can also give you a bunch of other bacterial infections. Meat, and in particular fish meat, is a breading ground for all sorts of bacteria. After washing a carrot, it stays safe to eat for hours at room temp. Fruits can stay safe to eat for days. Fish, on the other hand, goes bad in about 2 hours when it's cooked. Much faster when it's raw.
  - ryanbrunner 5y ago
    Sushi (with fish) and sashimi are usually on the list of foods to avoid for high risk people along with raw meats, cold deli meats, runny or raw eggs, etc. Those are usually a little overcautious, but I think it's safe to say there's more risk with fish than with eating a raw vegetable.
srvmshr 5y ago
Sashimi is a bit risky if the fish has been sliced for a while, and the temperature isn't as low as it should be. It quickly loses its texture. I personally avoid it in such cases & hence only use a handful of brick & mortar joints who I know personally. Good quality, fresh sashimi can be very expensive. I had few pieces (2-4) of bluefin tuna last week & it set me back by ~$70. Issues are few but then the majority of worms & food poisoning cases are from the chain sushi/sashimi joints, where the items are just placed-replaced several times on the conveyor or the fish has been in the open to quickly serve incoming orders. They are affordable to have regularly but I will not recommend. Japan is generally very safe about food quality, but sometimes dark pockets do exist in food industry nevertheless. (P.S: If any of you are traveling to Tokyo in future, I will be happy to recommend specific places which might interest your tastes. My email is in my bio)

deleted 5y ago

[deleted]

jjulius 5y ago

>If properly frozen... That's the important part - there's risk if the fish isn't processed or handled correctly.

gambiting 5y ago
Isn't that true of literally everything though? Raw vegetables are not safe to eat unless washed properly, cooked meat isn't safe to eat unless cooked properly, raw meat isn't safe to eat unless handled properly, damn even something as simple as garlic oil isn't safe to eat unless you know exactly how it was prepared and stored. I have no idea if the risk with sashimi is any greater than with other things, but I'd guess not?
- postingposts 5y ago
  It is true, BUT, (and this is a big but, almost a baby got back but) the risk is not the same for improperly handled vegetables vs. meats or seafood. Poorly handled veggies generally will give you E. Coli, or a similar sort of nasty stomach/food illness. Bad seafood can give you parasites. It’s like the risk of surfing vs. the risk of driving a wave-runner. Both can injure you on the water but a bad wave-runner accident might kill you.
  - cogman10 5y ago
    Bad seafoods can also give you a bunch of other bacterial infections. Meat, and in particular fish meat, is a breading ground for all sorts of bacteria. After washing a carrot, it stays safe to eat for hours at room temp. Fruits can stay safe to eat for days. Fish, on the other hand, goes bad in about 2 hours when it's cooked. Much faster when it's raw.
- ryanbrunner 5y ago
  Sushi (with fish) and sashimi are usually on the list of foods to avoid for high risk people along with raw meats, cold deli meats, runny or raw eggs, etc. Those are usually a little overcautious, but I think it's safe to say there's more risk with fish than with eating a raw vegetable.

srvmshr 5y ago

Sashimi is a bit risky if the fish has been sliced for a while, and the temperature isn't as low as it should be. It quickly loses its texture. I personally avoid it in such cases & hence only use a handful of brick & mortar joints who I know personally. Good quality, fresh sashimi can be very expensive. I had few pieces (2-4) of bluefin tuna last week & it set me back by ~$70. Issues are few but then the majority of worms & food poisoning cases are from the chain sushi/sashimi joints, where the items are just placed-replaced several times on the conveyor or the fish has been in the open to quickly serve incoming orders. They are affordable to have regularly but I will not recommend. Japan is generally very safe about food quality, but sometimes dark pockets do exist in food industry nevertheless. (P.S: If any of you are traveling to Tokyo in future, I will be happy to recommend specific places which might interest your tastes. My email is in my bio)