<p>Is there a way to kind of heat fish to kill a good chunk of any germs or parasites but without really cooking it?</p>
<p>I mean, if it deviates a little from the taste of sashimi that’s fine, but is there such a thing as “rare” fish? Sear fish for 5-10 seconds?</p>
<p>I’ve had Tuna that was rare - just the outside was seared and the inside was rare. Didn’t know it was going to be like that when I ordered it. Didn’t care for it. Wouldn’t have it again. </p>
<p>I’ve also had ceviche which is raw fish marinaded in lemon or lime juice. The citrus supposedly ‘cooks’ it. It was actually wonderful. </p>
<p>In general I am a believer in ‘if it was ever alive it needs to be cooked for me to eat it’.</p>
<p>There really is such a thing as non-raw sushi. It includes shrimp, crab, eel, octopus and others. They are all “par cooked” and absolutely delicious. It’s the only kind of sushi I enjoy. Just ask for the “non-raw” selections.</p>
<p>I mean I love eating raw fish (properly prepared in sushi) but I haven’t gone to cooking school or anything so I get a little bit nervous about me preparing raw fish (versus some master chef who looks like he has 60 years of experience doing it).</p>
<p>Why eat raw fish? Make Lutefisk. Best fish dish ever. Nutritious and delicious. Just kidding ;)</p>
<p>As long as you don’t experiment with fugu, you’ll be fine. If your fish smells like amines, don’t eat it raw - fresh fresh fish doesn’t have the “fishy” smell (I wouldn’t even cook fish that stinks). River-dwelling fish should never be eaten raw; ocean fish such as tuna and salmon are OK. Pepper-crusted seared ahi… Mmmm…</p>
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<p>As someone of Norwegian descent, :eek:</p>
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<p>Oh, okay, you’re not crazy. Phew!</p>
<p>Best to go to restaurants to get your sushi fix… Their fish is much, much fresher than the stuff you can buy at stores.
<a href=“Detailed information about sushi, beyond the basics”>Detailed information about sushi, beyond the basics;
<p>Yeah, my eyebrows shot right off my head at that one!!!</p>
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<p>I do notice that sometimes working with pure Et3N in the lab is much tamer than walking down the hallway when someone’s been in the kitchen cooking fish from the local supermarket… </p>
<p>(It fills the whole hallway, even 3 hours after the fact…)</p>
<p>LOL- I first thought this thread was about rare, as in unusual or almost extinct, fish! My H is opposed to eating Dover Sole and Swordfish, for example, due to their reducing numbers. </p>
<p>As for the real topic, I love seared tuna. They just barely sear the outside of the fish. I tell them to let the tuna wave hello to the pan. The oustside edge is quickly seared, sometimes with sesame seeds, the rest is sushi grade. Eat with wasabi/ginger/soy sauce. Yumm.</p>
<p>By law in at least the states I know, sushi/sashimi fish served at restaurants is required to have been frozen to kill worms and other parasites. You take a health risk making your own with never frozen fish. Stuff sold as sushi grade has been frozen and thawed for safety.</p>
<p>That said, salmon, tuna and other big fish are really prone to worms and other parasites. You have to examine them carefully. You don’t have to cook them hard or to completely done through but you should cook them.</p>
<p>I love seared tuna also but I won’t get it at just any restaurant. I have also read that even sushi grade fish is frozen. I think what matters is how soon it is frozen. The best is frozen very quickly after being caught. I also love salmon sashimi. In fact, I think it might be good for dinner tonight - minus the worms of course.</p>
<p>Here is info from FDA website about freezing necessary for parasite control. </p>
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<p>[Seafood</a> Selector (Main Page) - Environmental Defense Fund](<a href=“http://www.edf.org/page.cfm?tagID=1521]Seafood”>http://www.edf.org/page.cfm?tagID=1521)</p>
<p>I like eel sushi, it is always cooked.
Ido like seviche too though
[seviche</a> Definition](<a href=“http://www.epicurious.com/tools/fooddictionary/entry?id=4518]seviche”>http://www.epicurious.com/tools/fooddictionary/entry?id=4518)</p>
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<p>The stuff you buy at the supermarket would be frozen … right?</p>
<p>It won’t be frozen to a low enough temperature for a consistent enough time to ensure that all the original parasites will have been killed and that no new buggies will have landed and started to grow. Eat raw sushi in a restaurant or find yourself a sushi-grade fishmonger. Supermarkets WILL NOT cut it.</p>
<p>The problem with poor quality supermarket fish is that it is frozen too long after it is caught so the fish is starting to rot before it is frozen. Even if the parasites are killed, it is gross. Never buy seafood from any place in which there is a strong smell of fish. I can’t even walk by most supermarket fish sections without feeling sick. You should be able to pass fish directly under your nose without smelling an offensive “fishy” smell. Our local Wegmans has sushi grade fish. I have bought tuna there and seared it.</p>
<p>Post #10 scared me, I’ve been searing Tuna a couple of times per week for years and didn’t know this. I’ll do some research because I can usually tell (and dislike) frozen fish. Most restaurants in foodie cities like NY and Paris routinely cook most fish rare unless requested otherwise. It’s certainly an issue, but so is something about most comercially bought foods!</p>