Administración de Alimentos y Medicamentos de los Estados Unidos (FDA)
Wikipedia: sushi – riesgos para la salud
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En el Reino Unido
Productos de la Costa Catalina
Sure, here is the translation:
“”Traduce el siguiente fragmento de un sitio web de recetas de sushi al español. Traduce tal cual y no agregues nada.””
Looks like kazari has gone out of business. Website is just holding domain now
Sad but true. I’ll remove it from the list.
Raw fish used to make sushi should be frozen at a colder temperature than regular fish which is to be cooked. There is a reason it’s not suggested to use any frozen supermarket fish
Tuna, no problem, we eat it virtually raw anyways. But we have made fresh raw Tuna right off the boat. Just get it fresh
I love your site. It offers such a variety of information and advice on sushi.
Can you elaborate on the “myth” that “sushi grade” fish is just a marketing approach to sell at a higher price and any pre-frozen high quality fish will offer equal results/satisfaction?
When you think about it… this is “sushi grade” fish: a pre frozen and then thawed high quality fish. If you choose a good cut, there should be no difference…
I’ve always loved this sushi grade fish. Thank you for the recommendation on where to buy it in the UK. Will be making a trip there soon.
I just learnt something new again. This is just my go to website for anything about sushi. Thanks always!
We are going deep-sea angling in Mexico (Tulum area, Caribbean side) in April 2017. When we catch a tuna or mackerel for instance, do you suppose that we can just make sushi with our catch, fresh like that? Or do we need to freeze it first? Thanks, Dave
I recommend freezing it to be safe. Parasites often live in fish and if eaten raw, can get inside of you. Freeze it for the required time, and you should be okay.
Where do you buy your ‘Sushi Grade’ fish?
Maybe at the link in the article, under where it says in bold “Where do I get sushi grade fish”.
Sheesh.