Making sashimi at home.

[cbayer]

I have always been afraid to do this, but a friend brought over "sushi grade" yellowtail yesterday from someone she knows caught it and froze it immediately.

We thawed it, cut it thin and served with the traditional say sauce, ginger and wasabi.

It was outrageously good.

Since the only way I like fish is raw, this is great news. People offer us fish all the time, but I turn them down because I don't like cooked fish and I hate for my kitchen and pans to smell of fish.

From now on, I can accept many of those offers and will just slice them up and eat them immediately.

[HereSince1628]

1. Raw fish is GREAT, but the Anisakis? Not so much.

Heat wasn't adopted as a cooking method just for taste.

[cbayer]

2. I don't think, but I am not sure, that this is a problem here.

At any rate, I know a lot of people who eat their freshly caught fish raw and none that have developed this condition.

[HereSince1628]

3. Anisakis is spreading, but if you like burrowing worms in your stomach lining, I'm Ok with that

http://en.wikipedia.org/wiki/File:Anisakiasis_01.png

[cbayer]

4. Do you have any links on the epidemiology?

People are eating raw fish in the US at such an accelerating rate that there are serious concerns about the impact on certain fish populations, but I have heard nothing about rising rates of anisakis or where the infected fish are coming from.

[HereSince1628]

5. here is what the CDC says...

But, CAN YOU TRUST the government????????

http://www.cdc.gov/parasites/anisakiasis/

[cbayer]

6. Well, my daughter is an epidemiologist with the CDC, so, yes, I do trust them.

Anyway, freezing kills the worm (according to the CDC), so maybe I will change my mind about eating it straight off someone's pole.

The fish I had last night had been frozen hard and maybe that's why people freeze before eating.

Thanks for the link!

[HereSince1628]

11. I was an epidemiologist with the state of wisconsin...

a Food and Waterborne Disease specialist...lots of bright people at the CDC I always rather liked the micro-lab staff better than the EIS officers.

But you know you REALLY can't trust any of them cuz they are commies!! PUBLIC health is a socialist plot intended to interfere with god's punishment of folks without legitimate family values who can't control their sex urges

I've read stories about horrific pain from Anisakis larvae as they burrow into the stomach lining. The good news is that fiber optics makes minimally invasive surgery possible.

[kestrel91316]

13. Yep, ALWAYS freeze fish before using for sushi/sashimi. The worms will die in the freezer.

[Major Nikon]

12. There are less than 10 cases per year reported in the US

I tend to worry more about drowning in my bathtub as the risk factor is pretty much nil. If anyone is that worried about it, you can freeze your fish for 24 hours and reduce the risk to zero.

[Tab]

7. I do this all the time

I make sure to get the freshest looking stuff from the supermarket; if it's not a good solid bright pink I don't do it. It also has to be one they have received frozen and then defrosted (I might be different if I lived by a fish market by the coast, like in SFO, but I don't).

So, $4 for a half-pound cut, slice it up, eat w/wasabi and soy; fricking delish and fills you up.

[cbayer]

8. And a fraction of the cost of getting it at a restaurant, right?

I wish I had another pound of it right now!!

[Tab]

9. Abso-f*ckin-lutely

It'd be $40 at a sushi bar, easy, if not $60 or more.

I like it for breakfast, actually, some protein to fuel my day.

[Glassunion]

10. I envy you!

Last time I had fish that good in the house I made ceviche.