Warm water tuna + parastes = sashimi??????

sealskinner

Retired Pimp
Apr 24, 2005
12,839
6,675
in the Hood
Name
Mike
Boat
Franks ho
With all this warm water tuna being caught. And eating it raw is my preferred method. What steps do I need to take to insure my brain doesn't get eaten by some worm? I lived through the 70's 80's, I have diminished brain capacity as it is. I see in videos in Japanese fish markets where the Bluefin are so cold they have a frost layer on them as they are dragged to the block.

What is the way you guys care for your sashimi grade fish? Thank you for looking.
 
  • Like
Reactions: sdreefsurf

stella marina

I've posted enough I should edit this section
Nov 21, 2011
1,260
496
santa cruz
Name
Andrew
Boat
Parker 2320, 16 Klamath cc, 10 ft Livingston "bass slayer"
freeze it first for 24 hrs. I worked in a sushi joint in cali for 2.5 years rolling, and all sushi served raw in cali is previously frozen, by law. although I ate some yellow fin raw last week without freezing, uh oh.
 

Vibora

I've posted enough I should edit this section
Aug 18, 2011
436
209
48
Murrieta
Name
Adam
Boat
Yes
A 1/4 Tsp of Muriatic Acid per 8 oz serving of raw fish consumed will do the trick.
 

bradnoble

Backcountry Snowboarder
Aug 8, 2009
496
27
63
Steamboat Springs, Colorado
Name
Brad
Boat
19' Glasstron
I looked online last year and it said tuna was safe to eat for sushi due to the lack of parasites. I think yellowtail can get the anasakis worm which looks like a grain of rice, you can see them in the meat. I am taking mine home in rsw and eating it raw.....
 

FishinChic

I've posted enough I should edit this section
May 15, 2011
204
80
Chula Vista, CA
Name
Karen
Boat
Bubba Jean 28
Our fish is bled out than placed into RSW on the boat & kept extremely cold thriughout its processing when we get home.

Yellowtail does have parasites; they look like tiny black grains, similar to rice; those you avoid.

We eat the tuna raw or seared. Yellowtail is for ceviche, so it's not raw.
 

FishinChic

I've posted enough I should edit this section
May 15, 2011
204
80
Chula Vista, CA
Name
Karen
Boat
Bubba Jean 28
:smoking33:

A 1/4 Tsp of Muriatic Acid per 8 oz serving of raw fish consumed will do the trick.

Muriatic acid
is a powerful substance that can be used for different purposes. In fact, it is the same acid that works in the stomach during digestion except that in this case, it is in a dangerous concentration. With this substance, safety is a major concern as it emits fumes that can burn the lungs. It can also burn your skin; so, while working with this chemical, make sure you put on safety equipment such as masks, gloves and thick clothing. It is also advisable to use the acid in a well ventilated room. Keeping these in mind, here are 6 different uses for the acid.



Read more: http://www.doityourself.com/stry/6-best-uses-for-muriatic-acid#b#ixzz3DFFJkcvG
 

Solandri A

Well-Known "Member"
Jan 23, 2014
67
32
Name
John
Boat
none
freeze it first for 24 hrs. I worked in a sushi joint in cali for 2.5 years rolling, and all sushi served raw in cali is previously frozen, by law. although I ate some yellow fin raw last week without freezing, uh oh.
It's not just a matter of freezing it. There's a certain temperature you're supposed to freeze it below. Lemme look it up...

Frozen for 7 days at -4 F (-20 C)
or
Frozen for 15 hours at -31 F (-35 C)
or
Frozen solid at -31 F, and stored 24 hours at -4 F
http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252393.pdf

Most home freezers can probably hit -4 F, but you'll need a commercial freezer to hit -31 F. So the 24 hour rule will work for a restaurant, but not at home.

And tuna can have parasites. Seen it myself. It's just much rarer for them to have worms than other fish. You're usually safe eating it without freezing, but there's always a risk.
 

rookie angler

I've posted enough I should edit this section
Jun 2, 2009
591
176
I.E.
Name
Jon
Boat
.
I don't believe ceviche is cooked since there is no heat. The citric acid only changes the texture of the fish but it does not kill bacteria or paracites. Only freezing at the levels described above, or heat will kill paracites.
 

BiggestT

I've posted enough I should edit this section
Sep 8, 2004
12,577
7,495
Fullerton
Name
SM
Boat
Salsipuedes & Czech Mate
Been eating it fresh without freezing, the whole season. Key is how you treated the fish: 1) bleed, 2) spike, 3) cool from inside with washdown hose, 4) place in kill bag full of ice. You will end up with prime grade fish.
 

kindafishy

I've posted enough I should edit this section
Jul 21, 2010
4,148
1,921
hemet/ca/riverside
Name
SCOTT
Boat
bayliner cierra express 2452 "RYLEE'S WAVE RYDER"
they only way to kill 100% of parasites is with heat. freezing as stated above is the best plan if you plan on raw consumption. without freezing and just eating raw, doesn't matter how well you treat the meat, bleed, spike, ice, makes no difference to the parasite. only meat quality.
 

arenpilav41

jjpilav
Mar 28, 2013
952
516
Encino, CA
Name
Pilav
Boat
No Boat
I think for the most part, you can eat it raw straight out of the ocean... But, you might get sick from it.

Rule of thumb, get it to freezing temperature for at least a couple of minutes before serving raw.
The best quality i've had at home, was yellowfin tuna, that came from the rsw, to a vacuum packed bag, into the freezer at night around 10:30pm, then took it out into the fridge around 9am, then prepared and ate it around 5. Bomb! and Clean!
 

filet0fish

Newbie
Jul 20, 2014
11
2
Name
Mike
Boat
Neptune 2000
It's not just a matter of freezing it. There's a certain temperature you're supposed to freeze it below. Lemme look it up...

Frozen for 7 days at -4 F (-20 C)
or
Frozen for 15 hours at -31 F (-35 C)
or
Frozen solid at -31 F, and stored 24 hours at -4 F
http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252393.pdf

Most home freezers can probably hit -4 F, but you'll need a commercial freezer to hit -31 F. So the 24 hour rule will work for a restaurant, but not at home.

And tuna can have parasites. Seen it myself. It's just much rarer for them to have worms than other fish. You're usually safe eating it without freezing, but there's always a risk.
Good post.

Species that hang out by marine mammals are almost always parasitized. Yellowtail, etc. Freshwater or brackish species are laden with parasites too (wild salmon is near 100% parasitized and that's why it's not served raw). Don't eat ground SW fish raw ever.

YFT is more likely to have parasites than BFT but both can have parasites. FDA regs permit BFT to be sold without freezing but the meat has to be "candled" by an experienced preparer to look for larvae in the meat before it can be used. Better for you and me to just freeze it.

Ceviche (acidic protein denaturing) does not kill parasites. Most parasites have a waxy layer that makes them impervious to acid because their normal life cycle involves being swallowed and passing through the stomach. Yes, this has been tested.

If you still think maybe just a little unfrozen meat won't hurt google "yellowtail anisakis"

Get a freezer thermometer. Date and freeze your catch a minimum of seven days. Finfish taste just as good as the thawed frozen sold at any sushi restaurant.
 

kindafishy

I've posted enough I should edit this section
Jul 21, 2010
4,148
1,921
hemet/ca/riverside
Name
SCOTT
Boat
bayliner cierra express 2452 "RYLEE'S WAVE RYDER"
Last edited:
  • Like
Reactions: Vibora

Vibora

I've posted enough I should edit this section
Aug 18, 2011
436
209
48
Murrieta
Name
Adam
Boat
Yes
Nema-toad Parasitic goodness, or no ?
image.jpg
image.jpg

In the belly area obviously of the only Skip I have kept this year.

The " loin meat" was free of these little guys.
 

kindafishy

I've posted enough I should edit this section
Jul 21, 2010
4,148
1,921
hemet/ca/riverside
Name
SCOTT
Boat
bayliner cierra express 2452 "RYLEE'S WAVE RYDER"
^^^that there is why i don't eat it raw.
 

SwillFish

Well-Known "Member"
Jun 14, 2011
99
4
san diego
Name
Matt
Boat
Tintantic
Defrosted sashimi tastes like crap unless it is flash frozen to very cold temperatures which can only be accomplished with commercial grade equipment. I asked a local sushi chef his thoughts and he told me (off the record) that he cuts/eats fresh caught local stuff all of the time and never heard of anyone ever catching a parasite or getting sick. Take it for what's it worth.
 
  • Like
Reactions: Blackfish

Blackfish

I've posted enough I should edit this section
Sep 20, 2005
5,979
4,169
Monroeville
Name
.
Boat
toy
I eat it freash. It never taste the same after being froze, Just like SwillFish said...you need a commercial grade freezer to flash freeze it, which is why the Sushi you get in restaurants taste fine, even though its been previousley frozen.

Plus the normal home freezer doesn't really get cold enough to kill everything.

I do my best during the catch and kill to keep th quality as best i can....but if I don't eat fresh, then it gets cooked. I have been keeping less and less fish this season, and giving away more and more of what i do keep. I just like fish FREASH.

Has anyone tried Dorado raw? I have been told of all the fish in our waters (pelagic) they can carry the most parasites? So I have always avoided it...plus it taste great cooked.

Maybe MV/Santa Rosa can chime in?
 

OnoEric

I've posted enough I should edit this section
Dec 13, 2003
824
737
San Marcos
Name
Eric
Boat
Grady White 208
Nema-toad Parasitic goodness, or no ?
View attachment 544402 View attachment 544405
In the belly area obviously of the only Skip I have kept this year.

The " loin meat" was free of these little guys.
I've seen those in the belly meat of every skipjack I've ever cut open. They are parasites and I was assured by a fisheries scientist at SIO that they cannot attach to a human digestive tract. But I couldn't make myself take his word for it... I can't knowingly eat a parasite like that, cooked or raw... Any meat that has those white rice grain things goes in the trash...