View single post by Hook
 Posted: Mon Apr 22nd, 2019 06:27 pm
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Hook

 

Joined: Wed Oct 26th, 2005
Location: Mexico
Posts: 3370
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Mana: 
If that is the station at MSC, I have cleaned fish there before. Sure, bacteria could exist.

But what it has going for it is incredible exposure to sun and rinsing the table in the municipal water. That water has something like eight times the amount of chloramines in it that the US EPA recommends. I dont recommend rinsing fish in tap water. If you must, paper towel dry it immediately. It's almost always best to store fish in the fridge in as dry as state as you can. Bacteria thrives better in moist conditions.

Probably even the freshest fish has some bacteria on it. We consume the bacteria in small enough quantities that it isnt dangerous. The key is keeping the growth of that bacteria from increasing dramatically; whether by using good refrigeration or freezing and eating the fish in a timely manner. EVEN FREEZING IS NO GUARANTEE THAT YOU HAVE KILLED ALL THE BACTERIA.

It's also very important to rinse your fish in salt water. That's why we clean fish on the boats (and to reduce the waste on shore). Rinsing in salt water provides another level of reducing bacterial growth.

A place like Sonora Roll has no idea what their fish has gone through when they get it.

At least in sushi bars in the US and Canada, there is a whole industry set up to supply sushi bars with fish that is intended to be eaten raw. Heck, they even farm fish specifically for sushi bars. The hamachi (yellowtail) in sushi bars is WAY more tender than a YT that has had to work for a meal its entire life.