Ok, here we go. For those who love having safe, flavorful and raw meats on their sushi, there is no better way than owning your own sushi freezer and learning how and why to use it.
The second that a living creature dies, the meat in it's body starts breaking down in a microbial process that is unavoidable. This process can be slowed to almost a stop by using a freezer that maintains a temperature lower than Minus Four Degrees Fahrenheit.
The freezer that I use is an Edge Star Medical Freezer
that maintains a temperature of Minus Twenty Fahrenheit.
The American FDA has rules that state "All meat to be eaten in the raw state must be first harvested, stored and cleaned in precise ways and frozen at a minimum of Minus Four Degrees Fahrenheit for no less than 7 days prior to serving it.
What these rules do is allow the raw meat to be eaten without fear of becoming ill due to parasites that might be in the meat. The rules also keep the bacteria at a minimum during the cleaning and handling of the meat.
I have personally only handled the most common seafood and vegetable sushi. Having never used or even eaten beef sushi or some others like frogs, lizards, pork and livers from any of a dozen creatures, I can't tell anyone anything about those types of sushi. Perhaps we have other people here on DC who know about using those items. I'll stick to what I'm good at and know well.
Preparing your fish for the sushi freezer:
1. If using freshly caught fish, make sure that it is alive still, or very, very fresh. This will not include ANY fish from ANY supermarket unless you see it wiggling still.
2. Know how to buy fresh fish. We'll get into that later in this thread.
3. To clean the fish, first run a sink full of cold water. Have another sink ready for rinsing. Put one teaspoon of Clorox into two gallons of water in the sink. This makes a mild anti-bacterial that will eliminate almost all of the bacteria on the outside of the fish before cleaning it.
Put the fish into the water and rapidly wash the fish from head to tail. Get all the "slime" off the fish, but do it quickly. We are not trying to soak the fish, just to wipe it clean.
Then rinse the fish under running water until you're sure you've removed all the Clorox water from it.
4. Wipe down your entire work area with a mixture of one teaspoon of Clorox to one gallon of water. Keep a bucket of this mix handy. Wash each tool you are to use and lay it on this nice clean counter. Have your favorite stretchy wrap handy also.
5. Fillet the fish first. With gloved hands, (I use the cheapo surgical gloves with no powder in or on them), take the fillet from side one. Then take side two. Lay both fillets so that the skin side is down and you've placed them on a clean spot on the counter.
Throw away the carcass and wipe that area with the bleach water.
Now take the skin from the fillets. As you do, lift them so that they do not touch the counter until you lay them on another clean spot.
Throw away the skins and wipe that area of the counter with the bleach water.
Now spread two pieces of stretch wrap on the counter. Pick up each fillet and dip it into the sink bleach water quickly and then rinse it under running, cold tap water. This will ensure that the fish has no bacteria on it now due to handling.
Lay the fish meat on the wrap and quickly wrap it with no air bubbles under the plastic. Smooth it out to make sure. Put the fish meat directly into the freezer now and let it come to a full frozen state.
I then put several frozen pieces into the same marked baggie and date it.
Do all of this with your gloves on. The process you just used will eliminate the bacteria that has gotten onto the fish during the handling and cleaning. The freezing for a minimum of 7 days at Minus Four Degrees Fahrenheit will eliminate any parasites in the meat and the combination of both methods will keep this fish from causing you any health concerns when you eat it raw.
Also, don't use the "Flavored" Bleaches. Plain bleach. Nothing with "Springtime Flowers" added or anything else.
Always use safe methods to pour and handle bleach. The stuff can really hurt you if used unsafely. Watch your eyes with the bleach and your fingers with the knives, they won't grow back.