What makes raw fish safe to eat?!


Question: What makes raw fish safe to eat!?
so I've been making sushi at home and I was wondering if there is something wrong with just using the fish from the grocery store on my sushi!? I'm not going to buy "sushi grade" fish, thats stupid, it's all the same stuff!.

is there something wrong with raw fish from the grocery store!?
if there is, is there something I can do at home to sanitize it!?

thanks!Www@FoodAQ@Com


Answers:
It's as much of a risk as eating undercooked meat of any kind; the only difference is the type of bacteria you have to deal with!. The family of bacteria of concern with fish and shellfish is Vibrio (means salt loving)!. The 3 main ones are V!. cholera, V!. parahaemolyticus, and V!. vulnificus!. V!. parahaemolytic is most commonly associated with raw seafood and causes the typical gastroenteritis!. V!. vulnificus also can cause the typical gastroenteritis, but about 1/2 of people with get infected with V!. vulnificus will die within 2-3 days!. V!. cholera is less of a concern, it's still closely associated with seafood and should never be overlooked; it's found in the normal sea flora and causes cholera as the name suggests!. Really, your only bet to sanitize it, is to cook it properly!. To reduce your risk though, you could freeze it because the extra cold temps could kill the bacteria!. Just keep in mind, some bacteria are capable of going dormant and as soon as they reach a temperature they can thrive in (say sitting on your plate waiting to eat it) they can affect you and just as badly!. There is no fool proof method for at home sanitation of fish to be eaten raw!.

There's also different parasites associated with seafood!. I'm not going to pretend like I know these nearly as well since I specialized in red meat!. However, I would suggest looking into it since it is a potential problem!.

One major thing to correct you on though is sushi grade fish is NOT the same as any ol' fish you're going to get at a fish counter!. This fish has been specifically handled by seafood producers with a "parasite destruction guarantee" for the intent of selling it to be eating raw or extremely undercooked!. While each producer has their own criteria, it involves freezing the fish below 0 degrees F for up to a week!. Just depends on which critical limit set up by the FDA the producer decides on!. Buying sushi grade isn't stupid if you're going for food safety!.Www@FoodAQ@Com

Unless I bought the fish right off the boat I wouldn't eat it raw!. Too many risk factors, and you have no idea what was done to the grocery fish, if it was kept cold enough, how fresh it is!.

It is not "all the same"!. Don't risk your health on old fish!.
BTW, just because they got the fish in that day, you don't know how long it hung around or took to ship it to the store!.Www@FoodAQ@Com

Dude!. I don't know, but I love sushi and I've never thought about it!. I know that one can order salmon cooked rare, and often tuna is only seared!. I prefer sushi that is tender and sliced so that it pulls across the grain!.Www@FoodAQ@Com

The best way of making raw fish safe to eat is to cook it!.Www@FoodAQ@Com

It's not safe to eat because it is some rists of eatting raw fish!Www@FoodAQ@Com





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