In Western Australia we export sashimi lobster to Asian markets. The lobster has been frozen using cryogenic freezing then held under standard freezing conditions. Sensory evaluation conducted in Japan has shown that this produces minimal changes in the flesh texture when compared to freshly 'killed' lobster.
Hannah Williams
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On Behalf Of William Ambrose Johnson
Sent: Friday, 22 July 2005 11:59 PM
To: richard@fishonline.co.uk; seafood@ucdavis.edu
Subject: RE: Fish for raw consumption in US
I can certainly support the contention that the freezing process alters the texture of the flesh. The best sashimi comes from fresh fish that has been chilled only.
Ambrose Johnson
From: "Richard Chivers" <richard@fishonline.co.uk>
Reply-To: <richard@fishonline.co.uk>
To: "seafood" <seafood@ucdavis.edu>
Subject: Fish for raw consumption in US
Date: Fri, 22 Jul 2005 15:11:25 +0100
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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