NorCal Kayak Anglers
General => General Talk => Topic started by: MooMoo Outdoors on May 10, 2018, 01:30:35 PM
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Is it safe to eat sf bay caught halibut raw after proper freezing procedure? Is there a bacteria or other substances involving sf bay caught fish other than parasites?
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Good question and I’ll be interested to see a good answer...
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I stopped eating striped bass raw,kept finding worms and parasites.bacteria wise I wouldn't be too concern.
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BigJim will eat everything raw. :smt003 I personally would not eat RF and halibut raw. I have seen vermilion totally infested with worms.
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Proper handling then freezing will kill worms and parasites, but does nothing for heavy metals such as mercury.
Proper freezing is colder than most residential freezers are capable of tho. The recommended temperatures are:
- Freezing and storing seafood at-20°C (-4°F) or below for 7 days (total time), or
freezing at-35°C (-31°F) or below until solid and storing at -35°C (-31°F) or below for 15 hours
Many home freezers are set around 0 degrees F (-18C) but have a margin for error and are often as warm as +5 degrees F or -15C, neither of which is cold enough to make fish sushi safe. You need a deep freezer capable of colder temperatures than your normal household freezer.
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Proper handling then freezing will kill worms and parasites, but does nothing for heavy metals such as mercury.
Proper freezing is colder than most residential freezers are capable of tho. The recommended temperatures are:
- Freezing and storing seafood at-20°C (-4°F) or below for 7 days (total time), or
freezing at-35°C (-31°F) or below until solid and storing at -35°C (-31°F) or below for 15 hours
Many home freezers are set around 0 degrees F (-18C) but have a margin for error and are often as warm as +5 degrees F or -15C, neither of which is cold enough to make fish sushi safe. You need a deep freezer capable of colder temperatures than your normal household freezer.
Is ANY fish in that water safe to eat with big city drain off ?
My fish eats raw fish, I call it bait. Never was able to stomach the thought of raw fish, let alone watching guys eat live little octopus :puker:
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I suppose it is safe to eat raw if you freeze it properly. But I have seen way too many worms in RGC and halibuts to eat them raw. If you do decide to go ahead, slice it thin enough so you can candle it to check for worms. Nothing ruins a dinner faster than guests finding worms in their sushi. :puke: :smt005
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Proper handling then freezing will kill worms and parasites, but does nothing for heavy metals such as mercury.
Proper freezing is colder than most residential freezers are capable of tho. The recommended temperatures are:
- Freezing and storing seafood at-20°C (-4°F) or below for 7 days (total time), or
freezing at-35°C (-31°F) or below until solid and storing at -35°C (-31°F) or below for 15 hours
Many home freezers are set around 0 degrees F (-18C) but have a margin for error and are often as warm as +5 degrees F or -15C, neither of which is cold enough to make fish sushi safe. You need a deep freezer capable of colder temperatures than your normal household freezer.
freeze till next year's opening and you'll be good
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Thanks for the input. It seems like other than parasites no other potential dangers with sf bay caught fish.
I do have a freezer that goes below -20 C so I'm covered there.
I too don't eat stripers raw because I've seen so many parasites in them in the past. I haven't seen too many parasite in RCG and Butts yet :smt044
I inspect all the sashimi meat carefully and if I see a single parasite, that fish is no more sashimi grade.
Mojo Hojo, live octopus is so delicious :smt001
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Thanks for the input. It seems like other than parasites no other potential dangers with sf bay caught fish.
I do have a freezer that goes below -20 C so I'm covered there.
I too don't eat stripers raw because I've seen so many parasites in them in the past. I haven't seen too many parasite in RCG and Butts yet :smt044
I inspect all the sashimi meat carefully and if I see a single parasite, that fish is no more sashimi grade.
Mojo Hojo, live octopus is so delicious :smt001
some of the biggest worms I've seen I pulled out of lings and rockfish.the ones in stripers are small and hard to see but rockfish are plain as day
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Some local Cali Halibut are wormy and even after freezing months I would only it "raw" as ceviche. Definitely not dry ass fish when prepared this way.
I have a chest freezer but haven't checked it to see how cold I can get it, what kinda freezer goes -20?
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Not a bacteria issue, but paracites & mercury are a concern. Most paracites in saltwater fish can’t survive for long in our bodies (ones in freshwater fish can though). I never thought the mercury thing was legit—figured all the DFG warnings were just necessary because we live in the lawyer-infested paradise of CA. BUT after a thread on here a few years ago when guys were getting tested and some (bigjim!) had really high levels of mercury. That was kind of an eye opener for me.
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This is the correct answer, even if you freeze it for weeks, it never gets quite cold enough in a home freezer.
Now, if you want to involve dry ice, you can get to where you need to be...
Proper handling then freezing will kill worms and parasites, but does nothing for heavy metals such as mercury.
Proper freezing is colder than most residential freezers are capable of tho. The recommended temperatures are:
- Freezing and storing seafood at-20°C (-4°F) or below for 7 days (total time), or
freezing at-35°C (-31°F) or below until solid and storing at -35°C (-31°F) or below for 15 hours
Many home freezers are set around 0 degrees F (-18C) but have a margin for error and are often as warm as +5 degrees F or -15C, neither of which is cold enough to make fish sushi safe. You need a deep freezer capable of colder temperatures than your normal household freezer.
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Not a bacteria issue, but paracites & mercury are a concern. Most paracites in saltwater fish can’t survive for long in our bodies (ones in freshwater fish can though). I never thought the mercury thing was legit—figured all the DFG warnings were just necessary because we live in the lawyer-infested paradise of CA. BUT after a thread on here a few years ago when guys were getting tested and some (bigjim!) had really high levels of mercury. That was kind of an eye opener for me.
to be fair with the mercury concerning the member,he consumes more fish in a month then most of us in a year
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Some local Cali Halibut are wormy and even after freezing months I would only it "raw" as ceviche. Definitely not dry ass fish when prepared this way.
I have a chest freezer but haven't checked it to see how cold I can get it, what kinda freezer goes -20?
I use this to kill the parasites. It's rated to go -20 but my thermometer reads below -20.
https://www.amazon.com/gp/product/B00NO58JLK/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1
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Some local Cali Halibut are wormy and even after freezing months I would only it "raw" as ceviche. Definitely not dry ass fish when prepared this way.
I have a chest freezer but haven't checked it to see how cold I can get it, what kinda freezer goes -20?
I use this to kill the parasites. It's rated to go -20 but my thermometer reads below -20.
https://www.amazon.com/gp/product/B00NO58JLK/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1
Makes sense, heck it's "medical". Gotta trust the EMT grade freezer, shoot if I had one of those guess I could be eating sashimi from the bay (except for the mercury part).
Probably grilling or broiling and letting the fat burn off would reduce the mercury and PCB type stuff.......for sure marinating in lime juice isn't going to reduce those contaminates.
Seems to me limiting consumption is the way to go as far heavy metals and other contaminates are concerned.
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I just leave salmon or hali's in my regular freezer for a week or two and go to town. I usually only eat 1-5 pieces of sashimi and cook the rest but ive been fine so far
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UV light has been used in meat and poultry industry, wonder if it can be used for fish meat too?
http://halmapr.com/news/hanovia/2006/03/27/the-benefits-of-uv-disinfection-in-the-meat-and-poultry-industries/
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According to the FDA (https://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252393.pdf),
"Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are suf cient to kill parasites."
A temp of -4 F is easy to reach in your home freezer. The problem is that you need to freeze it quickly, or else the texture will be mushy when thawed, and that's not so easy.
I believe the concern with freshwater fish is bacteria that might not be affected by freezing...
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UV light has been used in meat and poultry industry, wonder if it can be used for fish meat too?
http://halmapr.com/news/hanovia/2006/03/27/the-benefits-of-uv-disinfection-in-the-meat-and-poultry-industries/
I bet this is a good technique. Someone try it and let me know. I'm gonna but a uv light wand to sanitize my toys at work(kids hair salon). Thanks for the lead and I'm gonna run it over my fish also...
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I was just curious to see how cold my freezer get so I ordered this device called "Sensor Push" which measure and store data and then transmit via bluetooth (so I don't have to open the freezer door and can check it when I'm in the living room).
Anyways I left it in there yesterday afternoon and review the log this morning. It average around -12 F with the low being -13.5 F and high -11.5 F.
I'm digging this little device lol
I'll just leave my salmon filet in there for a week and then have some fresh sashmi...yummy :smt006
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That’s a great idea crazyfisher. Thanks.
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I can't help myself!!
:smt005 :smt044 :smt005
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You're da man Big Jim :smt003
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I can't help myself!!
:smt005 :smt044 :smt005
Me too
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I can't help myself!!
:smt005 :smt044 :smt005
Me
You too Naoaki :smt005
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My wife and I eat local caught fish raw without any pre freezing.
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big jim eats anything and everything!! hence why he is such a beast!