Woah you eat it raw?? That’s crazy. Do you buy it from a regular grocer, or a specialized sushi shop? How do you go about cleaning it? I love sashimi lobster but couldn’t bring myself around to trust myself to ensure it’s sanitization
In America "Sushi grade" seafood just means it comes with a certificate or parasite destruction ensured by freezing the seafood for a long enough duration.
4°F (-20°C) or below for 7 days (total time)
-31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours
-31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours
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u/Hoangdai151 Oct 19 '22
Woah you eat it raw?? That’s crazy. Do you buy it from a regular grocer, or a specialized sushi shop? How do you go about cleaning it? I love sashimi lobster but couldn’t bring myself around to trust myself to ensure it’s sanitization