Here are a few tips to ensure that your sushi is safe to eat. While it's tempting to just forego sushi altogether, it is possible to indulge in it with a clear conscience:
Most restaurants flash-freeze their fish for at least 15 hours to kill any parasites. If you’re making sushi at home, though, you've got three options, as recommended by the FDA: You can freeze your fish at -4° F for a week, freeze it until solid at -31° F and then store it at the same ambient temperature for 15 hours, or freeze it at -31° F until solid and store for a day at -4° F. If cooked sushi is more your jam, you can also cook the fish to reach an internal temperature of 145° F.
Otherwise, inspect your fish for worms, as most sushi chefs are trained to do. (I’m afraid these parasites are quite visible.) If you're eating out, a cue from the folks at Lifehacker: Ask questions about where your sushi comes from and do your homework. Know what you’re putting in your mouth.
What do you think of these tips? How do you make sure your sushi is safe? Share your thoughts in the comment section below!
Article Source: Food52
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