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...
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.