4 ms·
Oh yes. I am well aware of the parasites. Our next freezer will be of the requisite grade. Local fishing charters here like to dice up fresh salmon or trout
by RajT88 4y ago
Oh yes. I am well aware of the parasites.
Our next freezer will be of the requisite grade.
Local fishing charters here like to dice up fresh salmon or trout on the boat as sashimi. I reckon their customers stay thin, if you follow my meaning.
- froh 4y agoFreezing deep freezing! autocorrect fried my freezing, can't edit any more, thanks for reading my gibberish as intended
- giantg2 4y agoI don't think you need a special grade freezer. Just one that isn't self defrosting. It only has to be at -4F for a week or two.
- RajT88 4y agoYeah, you can shorten that time with colder temperatures I have read. Also, some fancy sushi chefs let the fish age a while at very low temps. See: Naomichi Yasuda