If you're planning to use raw fish in your sushi recipes you need to be
aware of the potential risks involved. Leave it up to the professionals if you don't feel
comfortable trying it at home.
It might seem like I'm stating the obvious, but raw fish can contain
parasites and bacteria. The risk is not completely removed if the fish is frozen and then
thawed.
Make sure you understand that you can't choose just any old slab of fish
for your recipes. Raw freshwater fish should never be consumed and only certain kinds of
saltwater and shell fish can be used.
Sushi lovers who are diabetic, have weak immune systems or liver disease
should never eart raw sushi fish or shellfish.
Certain large fish like tuna, swordfish and king mackerel are known to
contain levels of mercury. Pregnant women, young child, nursing mothers and the elderly
should avoid eating these kinds of fish.
All this might sound like an ad from the Surgeon General, but you have to
do your homework. This should include learning:
- how to select the right
types of fish for your sushi recipes
- how to identify
fresh fish
- how to safely
handle and prepare your raw sushi
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