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Originally posted by halfoldman
reply to post by thirdeyeflight
Good to hear that.
But Gordon Ramsey claims the fish must come straight from the market.
Or did I miss something?
Well, it obviously is happening, so not all restaurants are doing this.
4. SUSHI AND SASHIMI The world's oceans are teaming with delicious life forms. The problem is that many of those life forms are home to parasites. You can eliminate the risk of infection by simply cooking your seafood thoroughly. Alternately, you can freeze the fish for a week or cure it in saturated salt brine for five to seven days. Sadly, each of these techniques can leave sushi enthusiasts in the lurch. The whole point to sushi, after all, is to appreciate the taste and texture of fresh, raw seafood. The two problem worms to consider before dining on uncooked fruit of the sea are the Anisakidae nematode roundworms and the Diphyllobothrium tapeworm. Of these, the roundworm is the most common. If ingested, you might not even notice it or suffer any symptoms. However, the worm can "tickle" your throat on the way down, and if it bores into your stomach lining, it can cause severe abdominal inflammation and pain within an hour of ingestion. Luckily, these pesky parasites don't survive longer than 10 days in the human digestive track. The Diphyllobothrium tapeworm is common in salmon, as well as other saltwater fish that also frequent fresh water. These freeloaders can thrive in the human gut for years, causing abdominal pain, weakness, weight loss and anemia. Luckily, they can be eradicated through medical treatment. To avoid risking a mouthful of spicy nematode roll or tapeworm sashimi, stick to reputable restaurants that follow food safety guidelines. If you're still feeling a bit paranoid, ask whether the fish has been previously frozen or stick to the many sushi options that either involve cooked or vegetarian ingredients.