| | | Mikey00130 said "You have no idea how the fish is prepared for sushi, do you?!! It isn’t straight off the filet raw!! It is pickled in mirin ( a rice wine vinegar ) and refrigerated to keep bacteria from growing. Never have I ever eaten sashimi ( sushi fish ) ‘raw’... " |
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You have never eaten raw sashimi? Do you 'cook' your sashimi?? You do know sashimi stands for very fresh raw fish right?
Although it sounds like your a local sushi expert but grocery store salmon you want to freeze to at least -40c to kill any parasites before eating. The exception is farmed fish as it won't contain parasites because it is pellet fed. Wild salmon feeds on parasite-infected crustaceans and prey thus the need to freeze it.
Mirin is simply a Japanese sweet rice wine that lends mild acidity to a dish. Its a marinade to put it simple terms. However, vinegar with at least 5%t acetic acid does a lot to inhibit bacterial growth (you mentioned this part) which is one of the benefits of sushi rice.
So basically what I am saying is it is safe to eat raw salmon (and its really really good) as long as you prep it properly first and that doesn't just mean dunking it in mirin and slippin' her in the fridge.
Edited by Ms.Daisy, 2018-05-19 17:42:09