Quote:
Originally Posted by Sly
Freezing doesn't kill, it only forces them to hibernate. You need heat to kill.
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"I'm not sure about the restaurants' avoidance of frozen fish. There have been articles in the past couple of years about how much of the tuna and salmon served as sushi and sashimi is frozen to a very low temp, in part to kill parasites or bacteria. "
"That's right! In US all fish served raw (like for sushi) has to be previously frozen in order to ensure that all parasites are dead. The only exception is tuna. You can serve raw tuna that wasn't frozen because it's not prone to parasites. But that's sushi. When it comes to fish used for cooking, I've never seen previously frozen fin fish in upscale restaurants. Shellfish is another story. It's almost impossible to get fresh shrimp in US anymore, so most of the shrimp is previously frozen. Of course, this comes from my very limited experience on working in a restaurant in Boston, and I am not sure if this would be the case everywhere. But considering that half of the fish sold fresh in Boston is from the west coast, I don't see why they can't ship it to inland states as easily as from coast to coast."
http://www.beyondsalmon.com/2005/12/...ly-frozen.html