Preparing Sushi -The Safe Way!

If you've decided to use raw fish in your sushi recipes, it is absolutely critical that you practice the safe handling of seafood.

If you haven't already done so make sure you understand the risks of eating raw fish.

From fishmonger to kitchen countertop

It is very important that you know how to safely transport you fresh seafood from your fishmarket to kitchen countertop. Take the following tips into consideration:

1. Purchase you sashimi-grade fish the same day you plan to use it in your sushi recipes
2. Bring it home stashed in a cooler filled with ice
3. Store your sushi fish in the coldest fart of your fridge
4. Be gentle when handling the fish, you don't want to damage the skin
5. Rinse the fish in a bowl filled with cold water and salt. Pat dry.

Keep your kitchen clean

Alot of the following is common sense when preparing sushi, but is always worth repeating.

1. Wash you sushi knives in soapy, hot water
2. Wash your hands in soapy, hot water
3. Use a cutting board that is free of cracks and scratches that can harbour nasty bacteria
4. Use separate cutting boards for your sashimi-grade fish, one for raw fish you plan to cook and another for vegetables
5. Wash your cutting boards in soapy, hot water and dry well
6. Be cautious about cross-contamination. Never prepare your raw fish at the same time you are working with vegetables or cooked seafood

You may wish to review the following articles:

• how to select the right types of fish for your sushi recipes
• how to identify fresh fish

Return to Raw Fish from Preparing Sushi