Freshwater Sushi/Sashimi

[trux]

Originally Posted by JPPLAY

To make sushi/sashimi safe to eat you just need to freeze it below -30 degrees C. Most freezers don't do this though.

As posted above and recommended in the linked documents, -20°C during at least 24 hours (some sources recommend up to 72h) are sufficient. Freezing compatments of home refrigerators are often indeed insufficient, but regular freezers should be fine.

[JPPLAY]

Originally Posted by trux

As posted above and recommended in the linked documents, -20°C during at least 24 hours (some sources recommend up to 72h) are sufficient. Freezing compatments of home refrigerators are often indeed insufficient, but regular freezers should be fine.

What health regulations is that from?

[trux]

Originally Posted by JPPLAY

What health regulations is that from?

Check them above. There are several of them mentioned in the posted links. The last one comes from the Spanish Food Security Agency and is quite recent (mid december 2006). May be different in Canada, but hey, you just need to let the fish outside for a moment, you do not need any freezers there!

[wet]

Just frommemory, regarding anisakiasis, boats which deposit the parasitized fish immediately into the freezer keeps the parasite out of the meat, but if the boat chills the fish first, and then freezes it, the parasite will have time to migrate into the meat, where even if frozen it will survive in the meat as a cyst. I believe this is accurate. I don't know if it was mentioned in the links.

The traditional northern Canadian fishing was to let the fish on the ice, where it was flash frozen in the extremely cold dry air.
DDeden