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

Discussion in 'Fishing Chit Chat' started by sealskinner, Sep 13, 2014.

  1. sealskinner

    sealskinner Retired Pimp

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    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.
     
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  2. stella marina

    stella marina Well-Known "Member"

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    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.
     
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  3. Vibora

    Vibora Member

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

    bradnoble Backcountry Snowboarder

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    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.....
     
  5. plj46

    plj46 I've posted enough I should edit this section

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    You must be kidding
     
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  6. salty brain

    salty brain Nothing but salt between the ears

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    Ya you go first. dropped a lot of acid in my days, but my last brain cell says don't drink that shit.
     
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  7. Joe Bal

    Joe Bal Member

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    Freeze it first.
     
  8. FishinChic

    FishinChic Member

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    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.
     
  9. FishinChic

    FishinChic Member

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    :smoking33:


    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
     
  10. Vibora

    Vibora Member

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    I was.
     
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  11. Solandri A

    Solandri A Newbie

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    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.
     
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  12. rookie angler

    rookie angler Member

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    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.
     
  13. BiggestT

    BiggestT I've posted enough I should edit this section

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    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.
     
  14. kindafishy

    kindafishy I've posted enough I should edit this section

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    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.
     
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  15. arenpilav41

    arenpilav41 jjpilav

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    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!
     
  16. filet0fish

    filet0fish Newbie

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    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.
     
  17. kindafishy

    kindafishy I've posted enough I should edit this section

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  18. Delta Mike

    Delta Mike You like soup?

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  19. kindafishy

    kindafishy I've posted enough I should edit this section

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    Last edited: Sep 14, 2014
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  20. Vibora

    Vibora Member

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    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.
     

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