There are plenty of fish in the sea, but here's how to pick the right ones and prep them at home.
than as a practical guide to which fish must be frozen prior to raw consumption. Exempted from the FDA's freezing requirements are, as Herron mentions, large species of tuna—deemed safe based on the frequency with which they are eaten in raw form and the infrequency of related, documented parasitic infection—as well as aquacultured fish, like salmon, given verification that the feed it's raised on is parasite-free.
Both Haraguchi and Herron point out that, in certain cultures, fish has long been served raw despite never having been frozen at all, and neither was bothered by the idea of eating fish under those circumstances . Of parasites, Haraguchi says,"It's natural. Parasites are as natural as seeing a ladybug in farmers market vegetables.
All parasites seek to reach their end-host organisms. For tapeworms, these are bears and other fish-eating mammals; for anisakids, they're marine mammals, such as whales, seals, and dolphins. If all goes as the parasite gods intend, fish carrying infectious worm larvae will be consumed by an end-host organism. But if those fish are snatched up in a trawler or caught on a line, the ideal parasitic life cycle is interrupted.
The upshot of all this: The only real way to be sure that you've eliminated any parasites in the flesh is by using temperature."It's best to properly freeze or cook the fish. That's the bottom line," Sakanari says. Is it worth the risk to eat raw fish that hasn't been properly frozen?"It depends on how much you love the dish," she says.
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