I got some sashimi but it was wrapped in paper towel and in a plastic wrap like this nut fish bleed stuck in paper towels. It looks so gross. Is it normal for blood sticky paper towel in frozen look?
During the process of freezing defrosting, tissue got damaged and release some water (more like “fish juice”?). It’s normal and not about bad thing, but important to take extra care on it. Wrapping with paper towel is a common way to absorb those water. But sometimes it absorbs too much and the fish texture gets dry. Also the paper wants to be replaced at some point, so the fish doesn’t have to be kept in juicy dirty paper for too long.
@@howtosushi8176 Unfortunately I live far from ocean so it's quite difficult to get some very fresh fish. I have to go with frozen one, but with this vid maybe I'll get some better result with my fish preparations. I thank you a lot for your passion and help!
Basically yes. It depends on the type of fish and where it comes from. Bluefin tuna auction for example, is also done for fresh products as well as frozen products.
What is the minimum time for a fish to be frozen and be safe to eat as sashimi? A friend mentioned about flash frozen fish and was wondering if we could eat that right after it's been flashed frozen?
lazychino2 Flash freezing is a relatively new technology of freezing rapidly to keep the most of the freshness. For the specific time being frozen, please refer to the public health guidelines. Generally advised as follows: Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufficient to kill parasites. Note that these conditions may not be suitable for freezing particularly large fish (e.g., thicker than 6 inches).
@@howtosushi8176 I got some sashimi but it was wrapped in paper towel and in a plastic wrap like this nut fish bleed stuck in paper towels. It looks so gross. Is it normal for blood sticky paper towel in frozen look?
I recently purchased some fresh sashimi-grade tuna and was very pleased with the end result. However, I was still nervous the next few days about getting sick. Do you ever buy frozen sashmi grade fish to consume? If so, would a Whole Foods vs another reputable market's frozen fish have an advantage over another's? Does that make sense...
Troy Howard First of all, any raw fish has risks of food poisoning. But knowing what causes illness and how to minimize the risk can increase the safety. Not all parasites are harmful, but some like anisakis is dangerous. This one is visible and easy to physically remove, or freeze it to kill. Incubation period is 2-8 hours, so if you still feel ok next day, no need to be nervous anymore. As for which store to get a fish, I think it reflects how they handle fish. Skillful chef trim the fillet while it’s still fresh will reduce the risk of contamination (anisakis, for example, moves into muscle from entrails as time passes, so removing entrails when it’s fresh can take the parasites out of the fish). If chefs process the fish improperly and give parasites the chance to activate, it increases the danger.
@@howtosushi8176 I received a frozen sashimi with wrapped a paper towel and a plastic wrap from restaurant but paper towel looks bleeds. Blood stuck. I think bloody sashimi was wrapped in paper towel and then frozen. It looks so gross to me. Is it safe?
Hi I am a new subscriber, I tried buying farm atlantic salmon from costco wholsale ($9/lbs) but it tasted so bland when eaten raw. How come sushi restaurants have such sweeter and tastier raw salmon? Should I not be buying salmon from costco thank you.
First Massage I don’t think the salmon sold in Costco is expected to be consumed raw, just as in general US supermarkets. It may be edible but not sashimi grade. Fresh fish used in sushi restaurants are usually distributed directly from the seafood suppliers which have a strong connection to the local/international markets. Some Asian supermarkets also have the same supply routes and their fish is in good quality.
Thanh you !
I got some sashimi but it was wrapped in paper towel and in a plastic wrap like this nut fish bleed stuck in paper towels. It looks so gross. Is it normal for blood sticky paper towel in frozen look?
During the process of freezing defrosting, tissue got damaged and release some water (more like “fish juice”?). It’s normal and not about bad thing, but important to take extra care on it. Wrapping with paper towel is a common way to absorb those water. But sometimes it absorbs too much and the fish texture gets dry. Also the paper wants to be replaced at some point, so the fish doesn’t have to be kept in juicy dirty paper for too long.
I just got a brand new deba knife, time so prepare some fish for sushi!
Alessandra Ricotta Yayy! 😁
@@howtosushi8176 Unfortunately I live far from ocean so it's quite difficult to get some very fresh fish. I have to go with frozen one, but with this vid maybe I'll get some better result with my fish preparations. I thank you a lot for your passion and help!
The fish come to Tsukiji Market from far away ocean are frozen right?
Basically yes. It depends on the type of fish and where it comes from. Bluefin tuna auction for example, is also done for fresh products as well as frozen products.
What is the minimum time for a fish to be frozen and be safe to eat as sashimi? A friend mentioned about flash frozen fish and was wondering if we could eat that right after it's been flashed frozen?
lazychino2 Flash freezing is a relatively new technology of freezing rapidly to keep the most of the freshness. For the specific time being frozen, please refer to the public health guidelines. Generally advised as follows:
Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufficient to kill parasites. Note that these conditions may not be suitable for freezing particularly large fish (e.g., thicker than 6 inches).
@@howtosushi8176 oh I see ty! That helps a lot
@@howtosushi8176 I got some sashimi but it was wrapped in paper towel and in a plastic wrap like this nut fish bleed stuck in paper towels. It looks so gross. Is it normal for blood sticky paper towel in frozen look?
Can I buy sashimi from a restaurant and vacuum seal it to eat it throughout the week?
Yes you can. Sashimi generally wants to be consumed fresh, but some sashimi like tuna matures over couple of days and enriches the flavor.
I recently purchased some fresh sashimi-grade tuna and was very pleased with the end result. However, I was still nervous the next few days about getting sick.
Do you ever buy frozen sashmi grade fish to consume? If so, would a Whole Foods vs another reputable market's frozen fish have an advantage over another's?
Does that make sense...
Troy Howard First of all, any raw fish has risks of food poisoning. But knowing what causes illness and how to minimize the risk can increase the safety. Not all parasites are harmful, but some like anisakis is dangerous. This one is visible and easy to physically remove, or freeze it to kill. Incubation period is 2-8 hours, so if you still feel ok next day, no need to be nervous anymore. As for which store to get a fish, I think it reflects how they handle fish. Skillful chef trim the fillet while it’s still fresh will reduce the risk of contamination (anisakis, for example, moves into muscle from entrails as time passes, so removing entrails when it’s fresh can take the parasites out of the fish). If chefs process the fish improperly and give parasites the chance to activate, it increases the danger.
@@howtosushi8176 I received a frozen sashimi with wrapped a paper towel and a plastic wrap from restaurant but paper towel looks bleeds. Blood stuck.
I think bloody sashimi was wrapped in paper towel and then frozen. It looks so gross to me. Is it safe?
Frozen some yellowtail tuna process
I thought they freeze all fish to kill parasites
And you are right. At least in Europe, it is a sanitary requirement by law.
Hi I am a new subscriber, I tried buying farm atlantic salmon from costco wholsale ($9/lbs) but it tasted so bland when eaten raw. How come sushi restaurants have such sweeter and tastier raw salmon? Should I not be buying salmon from costco thank you.
First Massage I don’t think the salmon sold in Costco is expected to be consumed raw, just as in general US supermarkets. It may be edible but not sashimi grade. Fresh fish used in sushi restaurants are usually distributed directly from the seafood suppliers which have a strong connection to the local/international markets. Some Asian supermarkets also have the same supply routes and their fish is in good quality.
the music in background is so loud