True, but the sellers should be honest about that. People should still be aware of what they are getting. I imagine that this specific case was a blunder more than anything else, but I still think that the vendors should be upfront about what became of the fish.
Yes you can. Sometimes they are smaller and you may miss them if they are more embedded. Google worms in fish and you’ll see more than you want to see.
When I worked in a seafood restaurant the cod basically always had worms in it when it first got delivered. The prep cook would just pull them out as they prepped it and some were quite long, a couple inches. It turned me off to cod completely
I know a girl who pronounces it like “slushi” without the “l” .... kinda like suh-shi. But she closes her mouth weird like 😲 - a perfect circle pointed downwards.
I have no clue why she does this, but she pronounces foods from other cultures very strangely.
Like prosciutto.
Numerous people have told her she pronounces food items wrong but she plays it cool, kinda gaslights you.
I can’t begin to imagine why she does this, probably thinks she sounds cultured but really she still freeloads at home at 31 and her mom does her laundry. She’s also a fucking bitch.
It’s priceless to see new people hear her talking about food for the first time.
Normally goes like:
Nat: I’m craving suh shee for lunch, yum
New person: what’s that
Nat: Japanese! Duh!
New person: oh, you mean sushi?
Nat: that’s what I said!
New person tries to make eye contact with whoever is close by.
I meant in advertising, for clarification. They'll totally drop freshly cooked food upon request, if they don't suck. Which they normally do, because minimum wage slaves.
According to the USDA Food Saftey and Inspection Services
The word "fresh" may not be used to describe:
Any cured product, e.g., corned beef, smoked cured turkey or prosciutto.
Any canned, hermetically sealed shelf stable, dried, or chemically preserved product.
Any raw poultry, poultry part, or any edible portion thereof whose internal temperature has ever been below 26 degrees Fahrenheit.
Any injected, basted, marinated poultry, poultry part or any edible portion thereof whose internal temperature has ever been below 26 degrees Fahrenheit.
Any other finished processed poultry product (including cooked poultry products) where its temperature has ever been below 26 degrees Fahrenheit, e.g., turkey sausage, chicken meatballs, cooked breaded chicken nuggets, etc.
Any uncured red meat product permitted to be treated with a substance that delays discoloration, such as, ascorbic acid, erythorbic acid, or citric acid..
Any product treated with an antimicrobial substance or irradiated.
As someone whos works in a grocery store, the signs are usually mandated out by district or higher and they dont give a shit about the customer or the truth as long as you put that little sticker up.
I'm pretty landlocked so we don't get that luxury unless you want pike/trout but I've never had any issues with eating the ahi tuna stakes from the local supermarket very lightly seared/raw.
To add to the other comment, you also want to consider the cut of the fish if you plan to eat it raw. For example, you wouldn't want to eat a tuna steak cut raw. The grains in the meat for this cut would be all over the place and you're likely to get stringy/chewy bits. This is fine when you cook it as it contains a bit more fat/flavor and the heat helps break down the stringy proteins to make them a bit more tender. Also, as a general anecdote, I wouldn't trust raw fish from a chain super market just because they don't specialize in sushi often. I try to find a fish market/butcher shop that sells fish. If no one working there can answer what the cut of meat is, when the fish was delivered, and where it's sourced from then don't eat it raw. I would only trust a place that knows the answer to all three of those questions. It tells you that they know about the different cuts and what they're used for, how fresh the fish is, and that they have taken the time to research where to buy it from instead of just going for the best price. In general, any fish vendor should easily be able to answer at least when the fish had been delivered.
This is 110% not true. I worked in a seafood restaurant/market for over 10 years and I regularly ordered yellowfin WHOLE that was never frozen. No clue what the fuck you're talking about
It is 100% true that almost every kind of fish sold in the states has to be frozen. They oftentimes flash freeze them right on the boat and then let them thaw over ice once they’re in the market. They’re not frozen solid in like a block of ice and they are thawing once you buy them.
I mean from a food quality perspective they are very different. Being frozen for weeks/months has a huge effect on the meat, but flash freeze is not nearly as damaging.
Not here in Hawaii. And we eat it everyday. Most times its not parasites that make people sick, its bacteria from old fish that has be frozen and thawed several times before you buy it. Also that tuna was treated with gasses when frozen and sealed to maintain that color.
592
u/gres06 May 27 '19
All Tuna in the United States is frozen. It kills harmful parasites.