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Sushi safe yet?

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does anyone know if fresh fish supplies have made it in to restaurants post-Irene?

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    1. re: gutsofsteel

      ... exactly what the guests at the Acapulco resort said as they tossed ice cubes into their poolside mojitos -much to their later distress.
      Epi 101 tells us that freezing does naught; boiling all. I know that fact doesn't completely answer ron's question, but it should open up the thread again to informed debate.

      [I know A.Bourdain offered some dictum once about not eating sushi on a Sunday or a Monday night, but I forget the right/fright night.]

      1. re: Phil Ogelos

        "Sushi may not be cooked, but it has, for the most part, been frozen. Food and Drug Administration guidelines require that before being served as sushi or sashimi (or in any other raw form), fish be flash-frozen to destroy parasites. While the fish you see in the sushi-bar display case looks fresh, it has almost certainly been frozen at some point in the distribution system. This freezing kills any parasites as sure as cooking would."

        http://www.nytimes.com/2007/07/15/opi...

        http://www.nytimes.com/2004/04/08/nyr...

        1. re: gutsofsteel

          "This freezing kills any parasites as sure [sic] as cooking would."

          That's not at all what I learned in school, gos, and it's counterintuitive to me as well. I'll ask around at work and return with what I hear.

          1. re: Phil Ogelos

            There are countless discussions on this subject, as well as many resources supporting what the NYT said. It's a requirement for a reason.

            "Food and Drug Administration regulations stipulate that fish to be eaten raw -- whether as sushi, sashimi, seviche, or tartare -- must be frozen first, to kill parasites. ''I would desperately hope that all the sushi we eat is frozen,'' said George Hoskin, a director of the agency's Office of Seafood."

            1. re: gutsofsteel

              Thanks Guts and Phil! See your point that it matters less if the fish market is open and more if the freezer is working.

            2. re: Phil Ogelos

              You're remembering what you were taught about microbes -- they only become inactive at colder temperatures.

              FDA guidance is that proper freezing can kill parasites. -4f for 7 days, or -31f for 15 hours.

              1. re: bagofwater

                Flash freezing is typically done at -70° F though, so I imagine it kills parasites in a much quicker time frame.