Question

Why is fish that will be used for sushi and other raw preparations commonly frozen? What are some of the guidelines for freezing fish for consumption as a raw product?

Answer 1

1. The fish that is to be used for the sushi is freezer for safety reasons. Raw fish has parasites and bacteria in them which is not safe for humans. It can lead to diseases and other infections. Therefore, the fish to be used for sushi is freezer to kill the parasites which are naturally present in the fish. The responsibility to ensure that the fish is safe is upon the supplier or the retailer who sells the fish.

2. The conditions and guidelines for the freezing fish for consumption are

• The temperature should be -20°C for 7 days and -35°C for 15 hours.
• The chef should not be engaged in other food preparations.
• Make sure you wash your hands wore preparing raw and frozen fish.
• Sick individuals should refrain from preparing the frozen fish.
• The utensils and equipment used for the preparation should be sanitized and clean.
• The raw fish must be under refrigeration under the right temperature and optimum conditions to kill the bacteria and parasites.
• The supplier must provide a documentation that the frozen fish meets the benchmarks set for killing parasites.