5 ms·

That thought popped into my head as well, but I wonder if the raw salmon you get in sushi is fresher or prepared differently to buying it in a supermarket?

by n4r9 4y ago

Niksko 4y ago
Not really. Farmed salmon and tuna are basically safe, because there are FDA controls around how they have to be frozen before they can be sold, which ensures that parasites die. Other fish are basically down to your risk tolerance. There's just so much misinformation out there about food safety it's insane. If you understand basic hygiene and aren't immunocompromised, there's really not much need to be so terrified of food. https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-...
- giantg2 4y ago
  FYI the FDA does not require tuna to be frozen. It is one of the exceptions, just like farmed fish and some mollusks.
GTP 4y ago
Yes, the "raw" fish that you eat without cooking it, is actually first left for a long time in a special freezer that brings it to a very low temperature to kill bacteria and parasites.
- ivarru 4y ago
  To my knowledge, this is not the case for salmon. Whereas wild salmon is not safe to eat raw unless it has been frozen, this should not be necessary for farm-raised salmon of the highest quality.
  - giantg2 4y ago
    Yeah, the FDA guidline is that all fish except for tuna must go though the freezing process, unless they are farm raised.
- giantg2 4y ago
  It doesn't have to be a long time if it's a special freezer. You can use a regular deep freezer (non-defrosting) for a longer time. I believe the protocol is something like -30F for 1 day, or -5F for 14 days.
  - withinboredom 4y ago
    You should probably remove your guess or provide a source. If people are seriously dumb enough to “cook” with a dishwasher, someone is probably going to also take your guess at face value.
    - giantg2 4y ago
      Maybe you should provide a source for your guess that my statement is a guess, or remove it. Maybe you could Google first? What you will find is that there are multiple sources with slightly differing times, even from reputable agencies. What I have stated is actually on the conservative side. Here's one source that is on the faster side. https://scdhec.gov/food-safety-freezing-parasite-destruction https://scdhec.gov/food-safety-freezing-parasite-destruction
  - GTP 4y ago
    That's what I call a long time, but yes, it's just a matter of personal perspective.
- samstave 4y ago
  Also, IIRC they use a brine/vinegar solution to help kill bacteria.
wouldbecouldbe 4y ago
We would just get an entire salmon from the market and make cerviche out of it. There is always a risk with raw food, but it always seems like Americans are very scared of parasites and "natural". For instance the eggs need to be stored in the fridge because they are dipped in checmicals, the rest of the world is fine without doing that. Same with chlorine in the water, it's not necessary.
- DavidVoid 4y ago
  > For instance the eggs need to be stored in the fridge because they are dipped in chemicals, the rest of the world is fine without doing that. It's fairly common in parts of Europe to store eggs in the fridge too, not because they have to be stored in the fridge (like American eggs do), but because it makes them stay fresh longer.
  - marginalia_nu 4y ago
    Shelf-life on a literal shelf is like a week or two. Shelf-life in the fridge is months for euro eggs.
    - kwhitefoot 4y ago
      Eggs keep for a month in my kitchen, Norway. Not at their best after that time but perfectly safe.
      - ido 4y ago
        Now try doing the same on the Mediterranean shore.
        iljya 4y ago
        I've personally kept eggs unrefrigerated in the tropics for more than 30 days. You just have to flip them every couple of days to keep the shell from drying out inside and cracking. These were eggs purchased in Panama before a sailing trip. You can't do this with US eggs though, as others have pointed out, because the shells are cleaned up (from chicken poop) and polished, removing the protective surface in the process.
richrichardsson 4y ago
I'd be a bit worried about parasites if not knowing the providence of a piece of fish going into sushi.
- giantg2 4y ago
  I make my own sushi at home. I get individually quick frozen filets and freeze them below -5F for about 2 weeks. This way I know they've been through the process.
- cshimmin 4y ago
  provenance*
  - richrichardsson 4y ago
    Thanks, I really should have known better! (not sarcastic, I like corrections of errors like this)

That thought popped into my head as well, but I wonder if the raw salmon you get in sushi is fresher or prepared differently to buying it in a supermarket?

by n4r9 4y ago

That thought popped into my head as well, but I wonder if the raw salmon you get in sushi is fresher or prepared differently to buying it in a supermarket?

Niksko 4y ago

Not really. Farmed salmon and tuna are basically safe, because there are FDA controls around how they have to be frozen before they can be sold, which ensures that parasites die. Other fish are basically down to your risk tolerance. There's just so much misinformation out there about food safety it's insane. If you understand basic hygiene and aren't immunocompromised, there's really not much need to be so terrified of food. https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-...

giantg2 4y ago
FYI the FDA does not require tuna to be frozen. It is one of the exceptions, just like farmed fish and some mollusks.

GTP 4y ago

Yes, the "raw" fish that you eat without cooking it, is actually first left for a long time in a special freezer that brings it to a very low temperature to kill bacteria and parasites.

ivarru 4y ago
To my knowledge, this is not the case for salmon. Whereas wild salmon is not safe to eat raw unless it has been frozen, this should not be necessary for farm-raised salmon of the highest quality.
- giantg2 4y ago
  Yeah, the FDA guidline is that all fish except for tuna must go though the freezing process, unless they are farm raised.
giantg2 4y ago
It doesn't have to be a long time if it's a special freezer. You can use a regular deep freezer (non-defrosting) for a longer time. I believe the protocol is something like -30F for 1 day, or -5F for 14 days.
- withinboredom 4y ago
  You should probably remove your guess or provide a source. If people are seriously dumb enough to “cook” with a dishwasher, someone is probably going to also take your guess at face value.
  - giantg2 4y ago
    Maybe you should provide a source for your guess that my statement is a guess, or remove it. Maybe you could Google first? What you will find is that there are multiple sources with slightly differing times, even from reputable agencies. What I have stated is actually on the conservative side. Here's one source that is on the faster side. https://scdhec.gov/food-safety-freezing-parasite-destruction https://scdhec.gov/food-safety-freezing-parasite-destruction
- GTP 4y ago
  That's what I call a long time, but yes, it's just a matter of personal perspective.
samstave 4y ago
Also, IIRC they use a brine/vinegar solution to help kill bacteria.

wouldbecouldbe 4y ago

We would just get an entire salmon from the market and make cerviche out of it. There is always a risk with raw food, but it always seems like Americans are very scared of parasites and "natural". For instance the eggs need to be stored in the fridge because they are dipped in checmicals, the rest of the world is fine without doing that. Same with chlorine in the water, it's not necessary.

DavidVoid 4y ago
> For instance the eggs need to be stored in the fridge because they are dipped in chemicals, the rest of the world is fine without doing that. It's fairly common in parts of Europe to store eggs in the fridge too, not because they have to be stored in the fridge (like American eggs do), but because it makes them stay fresh longer.
- marginalia_nu 4y ago
  Shelf-life on a literal shelf is like a week or two. Shelf-life in the fridge is months for euro eggs.
  - kwhitefoot 4y ago
    Eggs keep for a month in my kitchen, Norway. Not at their best after that time but perfectly safe.
    - ido 4y ago
      Now try doing the same on the Mediterranean shore.
      - iljya 4y ago
        I've personally kept eggs unrefrigerated in the tropics for more than 30 days. You just have to flip them every couple of days to keep the shell from drying out inside and cracking. These were eggs purchased in Panama before a sailing trip. You can't do this with US eggs though, as others have pointed out, because the shells are cleaned up (from chicken poop) and polished, removing the protective surface in the process.

richrichardsson 4y ago

I'd be a bit worried about parasites if not knowing the providence of a piece of fish going into sushi.

giantg2 4y ago
I make my own sushi at home. I get individually quick frozen filets and freeze them below -5F for about 2 weeks. This way I know they've been through the process.
cshimmin 4y ago
provenance*
- richrichardsson 4y ago
  Thanks, I really should have known better! (not sarcastic, I like corrections of errors like this)