I love sushi, and also when I eat steak I cannot get it rare enough. I only cook it because I cannot risk getting sick or any type of parasite. I am about over worried about parasites perhaps because my father got them while working overseas and it caused his death.
Anyway, I have made Ceviche (slices of fish "cooked" in lime juice) and Loomi Loomi, salt cured salmon. For both of these I use raw fish that has been frozen at least two weeks and thawed in an air tight envirionment. We eat sushi out regularly and being in Kansas I know it is not fresh fish.
My question is, is it safe to buy a high quality tuna steak and freeze it, and once thawed sit down to enjoy it raw? Salmon? Can I do the same with a high quality steak if it has been frozen as well? I just don't want to make myself or my husband sick.
asked bykatied (50)
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on May 16, 2013
at 11:26 AM
I don't know too much about parasites, but your local fishmongers and butchers do and they know where their meat and fish came from, when it arrived and how it was stored. Don't be afraid to ask them questions about which of their product is safe to eat rare or raw, or how you or they could make it safe.
on June 01, 2013
at 06:26 AM
Salmon tends to carry parasites, which is why I wouldn't suggest eating it raw unless you have a commercial strength freezer. Tuna, on the other hand, usually does not. The only concern is with surface bacteria.
on May 15, 2013
at 04:52 PM
Sashimi grade fish is typically frozen and then thawed, even at sushi restaurants, for the reason you mentioned, to kill any potential pathogens. The wasabi they serve it with is suppose to help also. If you have an Asian grocery store nearby look for sashimi grade fish. It is surprisingly cheap and is intended to eat raw. I don't know about trying to eat regular fish or meat raw, even after freezing, it may or may not be fine. Perhaps there is a special grade of beef for steak tartare and things like that that are eaten raw.
on May 15, 2013
at 02:37 AM
I like raw meat as well. I wouldn`t be worried about parasites necessarily, more just food borne pathogens.
I honestly can
t answer about the fish, although I love it raw, Im happy to go out for that. With the steak, I would trim off the outside before eating, as that
s where the bacteria is. So Id freeze a block, and when it had thawed sufficiently, I would cut away a quarter inch on all sides, then slice it thin. I would still want it slightly frozen to do that.
As for the fish, surely there is a book that would tell you how to prepare it.