I’ve never seen any dead worms in my maguro, does that mean that, for the most part, these (ugh) parasites are microscopic? Or does the sushi chef inspect the fish and remove any visible ones before he prepares it?They are still there, but they are dead and so are any eggs.
I watched all the videos in that link. Those worms are thin, but if you are looking for them, you will probably see them. I like the backup of freezing them to death.Much like everything else in Japanese culture, there is a well thought out reason for why things are done a certain way. In this light, a tertiary, or maybe quaternary reason for slicing sashimi thinly is to be 200% sure that there are no visible nematodes.
Nevertheless, read this: https://lifehacker.com/how-to-enjoy-sushi-without-getting-infested-with-parasi-1795175033
Think about it ...
Obviously, they are still in the fish flesh after freezing if they were there before freezing.
But they are dead and cant infect you.
So what do you think happens to the dead parasites when you cook the fish?But they can still disgust me. I don't do sushi... just don't like raw flesh of any kind - not because of parasites, just because I don't like the texture. I may be last person in the US who has never been to a sushi bar or restaurant.
I'll qualify that my saying that I have eaten raw conch, just 10 minutes removed from it's shell. It was "cooked" by the acid in lime juice. That was a real delicacy, but conch has some texture, some "chew" to it even raw. Like many shellfish, it turns to inedible rubber when overcooked.
Because the problem with chicken sashimi is bacteria, which can survive freezing.I heard deep freezing chicken does nothing prior to being served as sashimi. Never had them myself, I'm not willing to take the risk.
Chicken sashimi
So what do you think happens to the dead parasites when you cook the fish?
If you ever do go for sushi, you might enjoy several of the clam nigiri. Octopus, which is cooked, has a nice chewiness and great flavor, and the shrimp is cooked, too. Eel, which is broiled is another option for those who can’t abide raw fish.But they can still disgust me. I don't do sushi... just don't like raw flesh of any kind - not because of parasites, just because I don't like the texture. I may be last person in the US who has never been to a sushi bar or restaurant.
I'll qualify that my saying that I have eaten raw conch, just 10 minutes removed from it's shell. It was "cooked" by the acid in lime juice. That was a real delicacy, but conch has some texture, some "chew" to it even raw. Like many shellfish, it turns to inedible rubber when overcooked.
Much like everything else in Japanese culture, there is a well thought out reason for why things are done a certain way. In this light, a tertiary, or maybe quaternary reason for slicing sashimi thinly is to be 200% sure that there are no visible nematodes.
...
But they can still disgust me. I don't do sushi... just don't like raw flesh of any kind - not because of parasites, just because I don't like the texture. I may be last person in the US who has never been to a sushi bar or restaurant.
I'll qualify that my saying that I have eaten raw conch, just 10 minutes removed from it's shell. It was "cooked" by the acid in lime juice. That was a real delicacy, but conch has some texture, some "chew" to it even raw. Like many shellfish, it turns to inedible rubber when overcooked.