Corpusfishing.com

landlocked beachbum · Posted: Fri Jun 06, 2014 6:37 am Post subject: Sushi grade fish

A recent post got me thinking about you folks who eat your fresh fish in the form of sushi or sashimi. Not attempting to be the food police here. Hopefully This may keep someone from getting "the gift that keeps on giving"
from their fresh fish. Wink

http://www.sushifaq.com/sushi-sashimi-info/sushi-grade-fish/
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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

ltorna1 · Full Grown Flour Bluffian Joined: 17 Apr 2009 Posts: 3240

calculated risks, Dave. Calculated risks... Very Happy

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landlocked beachbum · Posted: Fri Jun 06, 2014 7:09 am Post subject:

Like I said, not trying to be the food police. Intestinal parasites or worse doesn't sound like much fun.

By the way, fishing SUCKED in VB, but I really appreciate the tips. Cool

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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

landlocked beachbum · Posted: Fri Jun 06, 2014 7:28 am Post subject:

By the way, if anyone is interested in this and being 100% safe; flash freezing with dry ice is easy and relatively cheap cheap and will accomplish the quick method, and then some! The colder the temp the less time the fish needs to be frozen to kill any bugs. Dry ice is -109.3 degrees (F).

When I bring lots of fish home from a trip I use dry ice to flash freeze them. The results are quite simply, amazing! The fish tastes great even a year (or more) later! Cool

_________________
Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

ratherbefishing · Posted: Fri Jun 06, 2014 8:33 am Post subject:

Thanks for the heads-up and dry ice tip for flash freezing Dave.

I am heading to South Padre Island tomorrow for a week of fishing and was planning to eat the fresh caught fish with some soy and wasabi. The parasite reminder will now have me flash freezing the fish with dry ice before consumption.

I am not chicken, just want to be safe. So, thanks again for this nice reminder.
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landlocked beachbum · Posted: Fri Jun 06, 2014 12:37 pm Post subject:

No problem. I'm not a chicken either....... I used to surf in Hawaii!!!!! Shocked

Still, I do not need and can not afford any medical maladies, especially when prevention is so easy.

https://www.continentalcarbonic.com/dry-ice-sushi.html

All of the stuff online about flash freezing fish says to take it out of the cooler and put in the freezer when it's frozen, but that ain't long enough at the right temp, or much colder. If you keep the lid shut and use the right amount of dry ice it will last for at least 24 hours, and that IS long enough to do the job. Just remember, match the amount of fish being done to the cooler size to save money on the dry ice. Having said that, you still need enough space so that the fish isn't piled up in a bunch of layers, slowing down the freezing process and leading to an inferior (although still WAY better than your freezer) finished product. Wink

The amount of dry ice takes a little experimentation. Even 10 pounds will do a good amount, but better safe than sorry. Remember how cold this stuff is though; the colder the temperature, the less time the fish must stay there to be completely (living) pathogen free.
_________________
Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein