Common counterfeit foods and how to identify them (2014)

Re:Common counterfeit foods and how to identify them (2014) by froh on Saturday June 04, 2022 @12:45AM (#31617071)

side remark wrt wild catch:

Take good care of parasites. The deep frying of stor bought fish is also a parasite treatment, so is cooking. Wild catch needs detailed knowledge for the specific species, if and how it needs inspection and if and how it can be eaten uncooked and unfrozen, ie completely raw.

Wild catch is not just in and by itself "good and healthy"

This article has some sound references at the end:

https://sushimodern.com/sushi/safe-sushi-grade-species/

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Re:Common counterfeit foods and how to identify them (2014) by RajT88 on Saturday June 04, 2022 @01:07AM (#31617186)

Oh yes. I am well aware of the parasites.

Our next freezer will be of the requisite grade.

Local fishing charters here like to dice up fresh salmon or trout on the boat as sashimi. I reckon their customers stay thin, if you follow my meaning.

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Re:Common counterfeit foods and how to identify them (2014) by giantg2 on Saturday June 04, 2022 @08:53AM (#31619735)

I don't think you need a special grade freezer. Just one that isn't self defrosting. It only has to be at -4F for a week or two.

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Re:Common counterfeit foods and how to identify them (2014) by RajT88 on Saturday June 04, 2022 @11:33AM (#31621528)

Yeah, you can shorten that time with colder temperatures I have read.

Also, some fancy sushi chefs let the fish age a while at very low temps. See: Naomichi Yasuda

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Re:Common counterfeit foods and how to identify them (2014) by froh on Saturday June 04, 2022 @02:23AM (#31617577)

Freezing deep freezing! autocorrect fried my freezing, can't edit any more, thanks for reading my gibberish as intended

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Re:Common counterfeit foods and how to identify them (2014) by giantg2 on Saturday June 04, 2022 @08:50AM (#31619719)

According to the FDA tuna is the only one that's not required to undergo parasite destruction. Even then is not "no risk" its "extremely small risk".

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