I was contrasting it to things like smoked salmon which have had listeria issues due to poor processing.
You can't re-freeze a frozen fish. Sushi bars store the products in a special refrigerator, ultrafrozen. They are obliged by law to do this.
But still her own graph showed it was well above 140C (the temperature at which parasites are all dead) and she was talking entirely about microbes.
So even if you purchased Never frozen farmed salmon and cooked it this way, you’d be very safe. Even if you didn’t cook it at all you’d be very safe, as evidenced by the fact that the government allows it.
Say what you want about our government’s food regulations, they are not at all risk tolerant.
I wouldn’t want to cook salmon in a dishwasher, but I wouldn’t hesitate to eat it for food safety reasons, and her video made me less concerned, not more.
Completely wrong, Spain relies on imports from Norway and Sweden for farmed salmon and the US for wild pacific salmon. Domestic production is negligible: https://www.tridge.com/data-insights/market-price-atlantic-s...
> Sushi bars store the products in a special ultrafreeze storage,for some time. They are obliged by law to do this.
Maybe in Spain, this is not required by the restaurant in the US, some jurisdictions require recordkeeping to prove their suppliers froze this for them (NYC) and most source from a parasite-free supplier but the restaurant itself only needs to maintain safe storage temperature. The FDA guidelines are enforced by local health jurisdictions in the US and may not be in complete alignment. More on it: https://www.nytimes.com/2004/04/08/nyregion/sushi-fresh-from...
With domestic I mean a domestic animal, one breed in captivity, not one from Spain. I should probably used "domesticated" instead.
> I’d wager the vast majority of sushi restaurants are using regular freezers.
After the 7 days at -20 the fish can just be transferred to a regular freezer. So you're right, most places probably don't have the special freezer in house.
Well yeah every freezer does that.
Ahi Tuna and most farmed Atlantic salmon (Norway is especially safe: https://web.archive.org/web/20200426100625/https://nifes.hi.... ) have low to no parasite risk. However, I would not buy and eat wild salmon sashimi without at least freezing for a week first. Even retailers as big as Costco don't have freezers meeting the guideline.
That's because other people have prepared the fish for you. [0]
> Sushi-grade fish must be frozen before being consumed, to further prevent any of those food-borne illnesses, and this is usually done via flash freezing, sometimes immediately after sushi-grade salmon, for example, is caught.
Her temperature charts show it getting well above 140°F, which is the temperature at which all of the parasites die, and they do not form spores or come back later. So it is completely safe in that regard also.
https://www.usda.gov/media/blog/2011/05/25/cooking-meat-chec....
“The safe cooking temperature for all poultry products, including ground chicken and turkey, stays the same at 165 ºF.”
These are the same guidelines you encounter in the restaurant world, however in packaged food production you submit your recipes to process authorities who actually do consult time/temperature charts. But for restaurant and home guidelines they assume (not incorrectly) that it is basically impossible to ensure the restaurant or home chef cooked the chicken until the coolest part was at 145 for 2 minutes or whatever TF time/temp is needed to get the required salmonella reduction.
I didn't know that they officially reduced the temperature and added a rest time, despite the article announcing the changes being over a decade old, so thank you for the link. I'm curious if it was in response to something like so many people ignoring the recommendation that they were getting sick, or if the baked ham industry advocated for it.
I can't help but wonder why someone would mention their hobby experience alongside their professional experience and list their hobby experience before their professional experience.
As someone who has dealt with food safety (both as a hobbyist and professionally) a lot I can tell you most of what you read is based on government recommendations, which are designed to keep the dumbest and unhealthiest people from hurting themselves. The government doesn’t get thanked when you eat delicious, not-overcooked food but they do get blamed when people get sick, so their incentive is to tell you to overcook everything. There’s no reason you need to get that thanksgiving turkey to 165 or whatever the hell they recommend, but they do it because they know a lot of people will measure the turkey in the wrong spot so if they told you the actual 145 a lot of people would be eating breasts that never got close to 130.
I don’t know why you’d want to cook your salmon in the dishwasher, but the time/temp is absolutely fine for anyone not immunocompromised.
So I would say that her video showed that it doesn’t bring it up to the temperature recommended by (I assume) the FDA, but not that it is unsafe, as those are two very different things.