Eating Raw Tuna -- Advice

[the1jonc]

Just got back from Offshore trip with some nice YFT and Longfin loins.

Fish were bled and packed in ice until cut. Once they were loined they got a saltwater, packed in plastic bags and packed back on ice.

My family are sashimi addicts and want to eat it raw. My 9 year old was bummed when she couldn't have it for breakfast.

I have a friend that says freeze it for 2 days.

Any advice is appreciated.

Thanks

[dfish28]

I agree on freezing first- that way any possible parasite is killed

[HDMarc]

Spoke to the guys at a local sushi place I go to and they said their fish is frozen for at least a week before being thawed out and served to avoid any parasites or other organisms from being consumed alive. Hope that helps.

[NJ Dave]

Fresh is fresh, frozen is frozen. I always eat my tuna fresh right off the fish after it has been cooled off for at least 8 hours. The best pieces come fron along the spine after they are loined out. I prefer the part closer to the head.
I have been doing it for years.
I find it hard to believe that sushi joints use previous frozen fish.
Idk but whenever something is frozen it never tastes the same may it be fish, meat, or chicken.
I eat blackfish raw after its has been in the fridge over night.
The next time you defrost one of thse tuna steaks try it. I bet it does not taste the same raw or similiar to your sushi joints tuna.

[njboarder]

Most sushi places use frozen tuna because they do not have access to steady supply of fresh, unfrozen tuna.
I know of a couple of high end sushi restaurants that only use the fresh stuff, but they also charge accordingly. Your local sushi place can't afford to use the best stuff since they probably do not have customers who appreciate them and are willing to pay for them.

Sure, freezing eleminates any possible parasites, but to me, that defeats the whole purpose of catching tuna. Besides the fun factor, I truly enjoy eathing fresh, never frozen tuna, and I just cannot get it anywhere. So I catch my own.

Regarding parasites, what I noticed is that there are worms in the intestines of tuna. If the tuna is not immediately bled and gutted, the worms are eventually going to make their way to the muscle. That's why I love going on Voyager, since they take the best care of my catch. In 10 mins, fish is bled and gutted, and dunked in ice bath.

[Captain Rich]

I think it is a state or federal law that sushi restaurants use frozen tuna because the incidence of parasitic infection in fish is high. The biggest offender is Diphyllobothrium - fish tapeworm, plenty of cases of sushi eaters becoming hosts to their very own pet tapeworm ! Nothing like bringing home something from the restaurant .