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Sushi Etc. Fish And Parasites



* Exported from MasterCook *

SUSHI ETC. FISH AND PARASITES

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Notes on Sushi and Parasites

Here are a few notes on the subject of parasites in
fish from Tym Parsons. He asked me mention that he is
not an expert in the subject, but these notes are
based on his personal experience. -- Robb Satterwhite

Since I am a fanatical lover of sushi yet not always
willing to pay the exorbitant cost of eating it at a
restaurant, I've learned how to prepare it at home. I
called my local county health dept. to get some tips
on how to detect parasites in fresh unfrozen ocean
fish.

One thing to keep in mind is that commercially
processed fish fillets are over a light table in order
to screen for parasites, but that will only detect
something no more than a half inch deep, though
sometimes now ultra-sound is starting to be used,
which is better.

Anyway, I was told that there are two main kinds of
parasites to look out for: liver flukes and nematodes.
The flukes shouldn't be much of a problem to detect
because they're usually the size of your thumb (I've
never found one BTW). Nematodes are more problematic,
since they can be as small as three-quarters of an
inch long and two diameters of a human hair in width.
They tend to have a white translucent sheen (which
isn't so helpful, since so is a lot of connective
tissue) but are _perpendicular_ to the muscle
striations, since they bore into the muscle. Also
check for odd things lodged between the skin and the
flesh. And the more experience you've had examining
the fish the more you learn to tell what's normal and
what's not. "When in doubt, throw it out."

In any case, I understand there are only a couple
dozen cases a year from fish parasite infestation in
the _whole_ U.S., usually due to people who prepare
raw fish at home but don't know what to look for. And
even then I understand the parasites usually get
coughed up maybe twenty four hours later. So the risks
involved (at least for me) are negligible relative to
the benefit.

Tym Parsons

Sushi!

Stephen Craig Sickles wrote: I read with great
interest your posting about home sushi-making, because
I too have recently decided to try and break the sushi
restaurant 'tyranny' over preparation and pocketbook.
:) I would love to hear more about your experiences,
particularly: 1) Where do you purchase the fish you
use? Fresh fish that is flown in daily can be had at
most large supermarkets in large cities across the
U.S. nowadays (see qualifications below). 2) Do you
ever freeze it (a good method, I've heard, for killing
all parasites)? If you freeze it 24-48 hrs. (differing
accounts I've read) it will kill the parasites.
Unfortunately that makes it no longer "fresh", and
there is a discernable difference in taste and
texture. 3) Do you have any 'hints' on selection and
purchase? The general rule for freshness is: does it
smell like a "sweet ocean breeze" rather than "fishy"
or like ammonia; are the eyes clear rather than dull;
when you poke at it does the flesh bounce back up or
stay depressed; is there any sign of oxidation
(browning) of the flesh; is the flesh firm or are
there gaps developing. As far as purchase, get only
that which is advertised as "fresh" (That means it
can't have been frozen, by law). Even then, oftentimes
it will have been sitting in the case for a few days,
so it's good to ask when it actually came in. And even
then, you'll often get a vague or dissembling reply.
So it's a good idea to get to know your fish-monger,
or at least ask, "what do you particularly ecommend
today?" 4) What are the 'safer' (less parasitic) fish
to use as a starting point? ....Snapper or rockfish is
a good bet. Tuna is a bit more problematic, and I've
found some oddities. "When in doubt, throw it out." I
love mackerel, but I've found parasites there too, and
it tends to degenerate quickly. *Definitely* do not
use fresh cod or herring or freshwater fish. I know
someone who worked on a fishing boat in Alaska and he
said that cod are absolutely riddled with parasites.
I've never seen it at a sushi bar at any rate. 5) Are
there any books on selection/preparation that you
recommend? The book that I have, "Quick & Easy Sushi
Cook Book" by Heihachiro Tohyama and Yukiko Moriyama
is a good one, tells you how to make everything from
scratch if need be (like eelsauce). Tracking down a
book can be difficult. I'd look in Asian grocery
stores. My main interest is sashimi, and I was
considering asking my sushi chef if I could accompany
him next time he goes to market. I think it would be a
great learning experience, and quite a bit of fun too.
BTW, he once told me that if a fish has NO parasites,
he is a little suspect of it. It seems that parasites
rarely attack diseased fish. I don't tell this story
often, because people who have never tried sushi may
get the wrong impression, but it makes a little sense.
Um, maybe. Sounds a little hyperbolic to me though ;).
I want to emphasise that I don't presume to be a
"sushi authority" here. The foregoing is based on my
experience of four years making sushi (with no ill
effects), and recollection of what I've read. I
welcome any corrections from anyone who's in a better
position to know.

Tym Parsons

Recipe By : Tokyo Food page on the Web



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