I have a client here in the UK who would like to supply a restaurant with
fish for sashimi but our regulations require it to be frozen for 24 hrs
at -20ºC unless he can produce evidence that parasites do not present a
health hazard in the product. Unfortunately, the client's Japanese wife
does not agree with the freezing process, claiming that it damages the
texture of the flesh. So what happens in the US where there are many more
sashimi outlets than here? Is the fish frozen, or is there another solution
that maintains the flesh quality.
I would like to know what the current US legislation says about methods of
killing nematode parasites in wild caught fish to be consumed raw, such as
in sashimi.
Many thanks
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