Eating fresh yellowfin raw
 

First let me start out by saying that when I cook a tuna steak, I go for a very pure flavor, as I absolutely love the taste of tuna. Usually a very quick sear on each side with a little salt and olive oil and nothing more. Always a lot of pink.

Over Christmas I got some yellowfin tuna straight off of a fisherman's boat. It's absolutely beautiful. Bright pink. I vacuum packed it for later use.

Yesterday I took out one of the steaks to defrost. As I am looking at this gorgeous chunk of fish, all I can think of is eating it raw. I was feeling under the weather as is so decided this wasn't the time to experiment, but now I would like to know for the next time I take one out.

Is it okay to eat raw? What is different about sushi grade tuna?

Tuna along with swordfish harbor nasty parasitic worms that can run as long as a couple of meters and live in your gut, even slowly eat your liver. If you must eat them, marinade them in wasabi and maybe the parasite eggs will be killed.

Well that was an uplifting post ? :Oh crap

http://en.wikipedia.org/wiki/Yellowfin_tuna#Cuisine

Do we all have worms in our belly?

It was frozen. Doesn't that kill any parasites it might have?
Normally eating fish raw shouldn't be a problem as long as it's fresh or quickly frozen when it was still fresh.

I'm making raw tuna tomorrow actually :)

Freezing doesn't kill, it only forces them to hibernate. You need heat to kill.

"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

You should know i'm always right.

You should know, I'm always right.

http://www.fsis.usda.gov/FACTSheets/...zing/index.asp

Does Freezing Destroy Bacteria & Parasites?
Freezing to 0 °F inactivates any microbes ? bacteria, yeasts and molds ? present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food.

Most fish have various forms of parasitic worms that can be passed to humans including very common fish like cod, salmon and halibut. When they are flash frozen to a temp of -Whataver, they are killed. There is no such thing as fresh salmon or tuna served raw in restaurants or stores. That fish has been frozen.

And your article states "freezing to -0" - clearly referencing home production/storage. Below that, it says below -0 kills parasites. Seafood processors flash freeze whole fish, steaks, filets etc at a temp of something like -40 / -50.

Exactly.
Sly, just accept that i'm always right.

How do I flash freeze the fish I just bought?

By the way, it also says home freezing cannot be relied on to destroy bacteria.

You guys have an industrial fish freezing operation in your kitchen? That's impressive, but I don't.

What does not kill you only makes you stronger.

I think the argument was that raw fish (as far as most ocean fish are concerned) are not safe to eat raw. The argument was then put forward that sushi etc is frozen. You then countered with a weak argument that freezing it doesn't kill bacteria. Bacteria is not the same as worms, yet we all overlooked that for the sake of discussion. I then put offered information that seafood that is consumed "raw" has already been flash frozen to kill parasites.

You ate raw tuna.
Tuna has worms.
Therefore you have worms.

All you can do is cook it thoroughly to kill parasites.

Been eating it for 35 years...no problems

if it is frozen yer fine, if it was frozen yer fine ( you have a better chance of getting a "parasite" eating pork)

when you slice it slice it about a third to a half inch thick...examine it for bones or anything else

If what you got is a whole fish then its a bit different story, you should know how to properly clean a fish without dragging the knife through any of its internal organs....cut down from the dorsal fin to the spine and then along the lateral line to remove stop just behind the gills...if you dont know how to do this properly take it to a sushi chef they do.

eat and enjoy....

BTW I eat cobia, yellowfin, dolfin, blackfin and grouper, and snapper regularly right out of the ocean....I offshore fish a lot.

never had a problem.....but you should pay attention and know what to look for when cutting it up, most parasites are visible or leave visible traces. I do use more soy than usual on this sashimi, the soy (not low sodium) kills any bacteria.

I have not once ever been sick from it

35 yrs avg once a week eating sashimi

People act all weird when it comes to fish. They think if it's slightly undercooked you will get sick.
There are so many other things you will more easily get sick from than a piece of raw fish.

And THATS the truth....chicken beef and pork all have a higher risk factor AFTER they are cooked (improperly)

I too eat sushi weekly, if not several times a week, and not a bite of it goes in my mouth without a sizeable glob of wasabi.
Wasabi is hot enough to kill you, fuck the parasites.

Considering what we dump into the ocean. I wouldn't. Anyone in LA visit the Reel Inn. Walk across the highway and visit Topanga Canyon Beach. Take a deep breath.

I used to say seafood in Japan was perfectly fine until Fukushima and some other disasters.
Otherwise, enjoy, we all die sometime. I eat sushi on a weekly basis. Still breathing so have luck and enjoy. The worms you already have, need food too.

I bet you soak it in soy sauce as well.

I dabble with my glob :)

Well thanks a lot. Now I have to go out and find some sushi thanks to you. :)

You should make the drive to the OC

http://sphotos-a.xx.fbcdn.net/hphoto...21737798_n.jpg



http://www.gotbaddog.com/wp-content/...ening_8952.jpg

I usually have the salmon and the yellowtail. Looks like you prefer the belly? It's a bit too strong of a "fishy" taste for me.

Top left looks like eel :thumbsup

TBH, I did not order that; I think Andrew of Hushmoney did.

and yes, that it eel up top

fourth down from top left is faux white tuna aka escolar

thats actually one you shouldnt eat or if you do dont eat much...unless you have an 8 pack of charmin handy

Yeah I hate that shit, but give me the ones above and below it anyday

Let's focus. Where is the chocolate cake?

On a related note, watched this last night (its available streaming on netflix & amazon prime) http://en.wikipedia.org/wiki/Jiro_Dreams_of_Sushi

I'm not a fan of sushi (though I'll eat raw fish, its the rice + seaweed I dislike) but that documentary was good

You can eat anything raw..

I wouldn't advise stuffing your belly with it though.

I watched that recently, too, and it's great.

They freeze their tuna overnight, btw.. :winkwink:

I've heard of dewormers for dogs, is there a dewormer for humans he can get to cure it?

Pork is probably the most dangerous of the three. For healthy adults, beef is quite safe, which I guess is the reason you can order rare steak pretty much everywhere. Kids and old people on the other hand, can get fucked up real bad and even die if the meat is contaminated with e coli.

home freezer = $300
flash freezer = $4725

!golem then fish = cook

I thought there was some super cold freezer that they used to kill all the parasites

I can't remember the last time I had chocolate cake; but can offer substitutes

Tres Leches Cake?

http://www.gotbaddog.com/wp-content/...ntina_3575.jpg

Or some homemade pastry?

http://www.gotbaddog.com/wp-content/...petit_2041.jpg


Perhaps bread pudding? It is very good.

http://www.gotbaddog.com/wp-content/...eller_4206.jpg


Maybe carrot cake?

http://www.gotbaddog.com/wp-content/...place_0047.jpg

for the record not only is it flash frozen its also irradiated so seriously you have WAY more risk of getting sick from touching the handle on the door at mcdonalds

Ive had sushi about twice a month at least for about 2 or 3 years now. I have never once gotten sick from sushi. BUt then again Ive gotten sick from food maybe once ever.

They all look amazing, I wouldn't want to choose!

It is albacore

I don't know. I would guess the parasites are probably unique with unique treatments. I know a few people from growing up that got a type of roundworms from salmon. I don't remember what is done for that. I'm sure today, there are all kinds of drugs to kill that stuff. I've known a few people that have gotten killed by PSP (paralytic shellfish poisoning). Catching and eating raw food is not a good plan and always a big risk.

http://www.fishermanspost.com/wp-con...jasonchand.jpg

http://3.bp.blogspot.com/-7fQxWUeIoQ...600/455050.jpg

Hamachi (Yellow Fin tuna) is my favorite fish for sushi or sashimi, and I enjoy Negihama rolls (yellow fin with green onions, wrapped in seaweed) at least a few times a week, and have been doing so for decades.

As part of my New Year's celebration, I've been having Hamachi for the past 3 days (yum!)...

With that said, I only purchase tuna from Japanese food stores that I trust, which is pre-cut into a block that I can then further slice depending upon what I am preparing. It's way cheaper than eating out at a Japanese restaurant (plus my wife is Japanese, and her sushi rice is way better than most Japanese restaurants).

:food-smil02

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