Making sushi at home can be both delicious and affordable. A key ingredient, raw fish, can host parasitic worms that lead to severe intestinal disorders if not treated properly. Cooking fish to at least 140 degrees Fahrenheit or freezing at -4 degrees Fahrenheit for seven days can kill these parasites. Home freezers might not reach these temperatures effectively. It's advisable to purchase sushi-grade fish from reputable sources due to USDA regulations being absent in fish grading. Following sushi safety tips is essential for a safe DIY sushi experience.
One essential component needed to make sushi at home is fish, which can host parasitic worms, leading to severe intestinal disorders if raw fish is consumed untreated.
To effectively kill fish parasites, the FDA recommends freezing fish at -4 degrees Fahrenheit for seven days; however, home freezers may not reach these temperatures.
Purchasing sushi-grade fish from a reputable fishmonger is the safest option when making sushi at home, as home freezers can damage other frozen foods at recommended settings.
The USDA does not regulate or grade fish, meaning sushi- or sashimi-grade fish depends on the purveyor properly freezing it to eliminate parasites.
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