a friend asked me this question the other day, and i didn't really have an answer for him, so i thought i'd post it here and see if any of you knew...
when does a salmon/steelhead/tuna become unsuitable for eating raw?
i've heard a few answers, the moment the fish hits fresh water being the most prevalent. that makes little sense, as the fish i've caught at bouy 10 on the incoming tide have likely been in the river less than 2 hours and they're fresh as can be. could, for instance, a chrome fish taken at bonneville still be fresh enough to eat raw?
hope this topic hasn't been covered here a billion times but i've often wondered this, so could anyone who knows for sure help a guy out?
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Re: at what point is it not sushi?
I don;t think fresh water has much of anything to do with it. Flesh quality in Pacific Salmon has a lot more to do with the Species/Subspecies and time to spawn. A King Salmon 1000 miles up the Copper River (in AK) has beeter flesh than anything we have in OR. A Spring Chinook at Bonneville will have much better flesh than any Ocean caught Fall Chinook.
How the fish is treated after catching it is also very important. Buyers have special requirements for handing for the Sushi market.
I don't believe the Japanese eat Salmon unless it has been deep frozen. Kills a lot of the parasites. In fact- I'm pretty sure evrything you get in a good Sushi Bar has been deep frozen whether there are parasite concerns or not. It's simply the only real way to get "fresh" fish from anywhere in the world.
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Mel
I only WORK (used to be fish)on days that end in y
If you always do what you've always done, you'll always get what you've always gotten.
deep freezing as a means of killing off parasites makes complete sense, but i had a friend who fished tuna out of chesapeake bay and he said it was common to open the first tuna of the day, slice out pieces, dip them in wasabi and soy, then eat them moments after the fish was landed. seems like, in his case at least, it was a freshness thing.
can anyone else weigh in on this? sorta interesting most people like sushi, but still don't technically know when a raw fish is or isn't safe to eat... in the meantime, i'll try and find the answers elsewhere and post anything i find here.
Well Bacon, your friend is following the Salty Dog fresh kill tradition!
We, as often as possible, do the same thing with a freshly caught, deeply chilled slab of albacore! We sit around the carcass as if evolution had reversed itself 100 million years. It's a very tribal, communal experience!
Oregon Coalition for Educating Anglers Board Member (www.oceaned.org) "A ship in harbor is safe--but that is not what ships were built for."- Admiral Grace Hopper
at what point is it not sushi?
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