*  Exported from  MasterCook  *

                      SUSHI ETC. FISH AND PARASITES

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
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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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