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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 kil
by 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 agoTo 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 agoYeah, the FDA guidline is that all fish except for tuna must go though the freezing process, unless they are farm raised.
- giantg2 4y agoIt 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 agoYou 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 agoMaybe 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 agoThat's what I call a long time, but yes, it's just a matter of personal perspective.
- samstave 4y agoAlso, IIRC they use a brine/vinegar solution to help kill bacteria.