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Old 01-28-2011, 08:09 AM   #31
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Originally Posted by GB View Post
If I am not mistaken, it is a requirement that restaurants freeze certain fish (tuna and salmon are among those I think) at a certain temp for a certain time before it can be served raw to the public.
In most seafood markets I've been in, they generally state, on a sign if an item has been previously frozen. As an example with shrimp I see "Farm raised, previously frozen" vs " Wild caught, never frozen". What about oysters or clams? If what you say about restaurants is true with seafood markets, then I've been duped for years!


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Old 01-28-2011, 08:16 AM   #32
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I just did a quick Google and what I read is second hand from the FDA, but what it basically says is that freezing is recommended. So I think I may have been wrong that it is law, although it could be law for restaurants and just recommended for fish mongers to the public.

The only concern any inspectors have is referred to as the parasite destruction guarantee, which is accomplished by 'freezing and storing seafood at -4F (-20C) or below for 7 days (total time), or freezing at -31F (-35C) or below until solid and storing at -31F (-35C) or below for 15 hours, or freezing at -31F (-35C) or below until solid and storing at -4F (-20C) or below for 24 hours' which is sufficient to kill parasites. The FDA's Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption (for further information, please visit the FDA website).

I got that quote from here and they supposedly got it from the FDA website.

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Old 01-28-2011, 08:24 AM   #33
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I'd really hate to think that what I have been buying as "fresh" was actually thawed out and put in the case.

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Old 01-29-2011, 05:51 AM   #34
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Ask at your market. Lots of fish is flash frozen right on the boat to ensure that it is fresh.
I just haven't been the same
since that house fell on my sister.
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Old 01-29-2011, 06:09 AM   #35
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Originally Posted by roadfix View Post
For me, it's sitting at the sushi bar and bs'ing with the sushi chef.
Eating sushi at home just isn't the same.
I don't begrudge anyone at all for wanting to attempt it at home, but I consider it over my head and I've been eating sushi for 10 years. Sushi is what we eat when we want to go out and relax and enjoy some saki.
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Old 01-29-2011, 08:37 AM   #36
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If it looks and tastes good, who cares if it was frozen? The best, most fresh, fish you can get is one you catch and fillet yourself.

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