> You’d have a hard time buying fish that hasn’t been previously frozen
Maybe in some places but nor all. Raw salmon is fresh when sold. Most of this fishes are domestic. It does not have sense economically to spend energy freezing a product that you can kill and put in the market by plane the same day.
Also there would be a problem with re-freezing a frozen fish. Sushi bars store the products in a special ultrafreeze storage,for some time. They are obliged by law to do this.
Farmed salmon can be sold never frozen for sushi. Wild can’t. It is one of the few fish that can be purchased that way because it has very low incidence of parasites.
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.
> 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...
Also I don’t think sushi restaurants typically have any special freezers for this. You can reach the required level in a regular commercial freezer. -4F for one week. Any commercial freezer gets that cold, and that step is taken by the wholesalers anyway for any sushi that requires it.
Maybe in some places but nor all. Raw salmon is fresh when sold. Most of this fishes are domestic. It does not have sense economically to spend energy freezing a product that you can kill and put in the market by plane the same day.
Also there would be a problem with re-freezing a frozen fish. Sushi bars store the products in a special ultrafreeze storage,for some time. They are obliged by law to do this.