eating raw fish...? from old topic "best tasting rock fish"

I cut and pasted a quote from peteb. and the red warning up top suggested I post a new topic...120 old...so...

if you cant slice it up on the beach and sashimi it, it's not a good eating fish!  That is my bottom line. Anyone ever try sashimi perch?  (no? there is a reason) When I lived in Japan I once tried a little sashimi CARP!  (don't ask....)

A deckhand on an over niter out of San Diego "H&M landing" when asked about eating the yellow tails we were hooking "I love sashimi"   he said  "you have to freeze it over nite so as not to get worms"...was he just lazy and not wanting to prepare it or was it the real deal...I wish I could remember the name of the boat!!! I won the jackpot and gave it to the deckhands for a tip...$110.00 bastards when they filleted my fish gave me the worst cuts...got back hm and discoverd what they did I was pissed and home was SLC @ the time, didn't think I had to chk my fish...they kept the best cuts and I'm sure saleing it to the fish markets....top gun??? maybe...the skipper was in on it....punks...

I was all ready to eat some fresh sashimi and they put the smack down on it.....

  "you have to freeze it over nite so as not to get worms"

He's right. As I understand it, that's actually law in the US.

True, but I think I read some where that the freeze has to be much colder than the normal home freezer.

Thats probably true with "commerical" markets...don't know was just curious, I had even brought wasbi and ginger and soy along with my little dipping bowl....  not very good with chop sticks...

thx guys...

I think the deal is to "candlelight" the fillets (look for parasites) and freeze below -20 F for a few days.  I may have got that temperature wrong.  I candlelight mine and freeze em, then make ceviche.  I've been doing it for 20 years and never had a parasite that I know about.

Supposedly, regular kitchen freezers don't get cold enough for "sushi grade" fish.  Like I said I've eaten a lot of home grown ceviche without any problems.  For what it's worth.

 In a home freezer, at 0° to
 10°F, it can take up to five days to kill all the parasites, especially in large fish. 
http://www.ocean.udel.edu/mas/seafood/raw.html

In a home freezer, at 0° to
 10°F, it can take up to five days to kill all the parasites, especially in large fish. 
http://www.ocean.udel.edu/mas/seafood/raw.html

Thanks guys I've only eaten restaurant sushi...but i did kill a salmon 06 filleted out and stuck it in my camper freezer overnight...than took a large zip lock baggie and mixed in wasabi, soy and ginger and macked like a bear for 3-4 days fishing Thermolito After Bay "Combat fishing to the Extreme" just wade right in yelling "BEHIND YOU" Big Dogs Better Back Off and Little Dogs Better Double Up!!! Cuz Mikey's here to fish....got a few sour looks but pretty much left me alone...rough neighborhood.....

In a home freezer, at 0° to
 10°F, it can take up to five days to kill all the parasites, especially in large fish. 
http://www.ocean.udel.edu/mas/seafood/raw.html

Thats a great link Andy, thanks.

Hummm...  I thought it was only for at least 2-3 days, not 5.  I've not really thought about the possibility of larva either, just the ones that you can see. 

I don't really eat raw fish outside of a Sushi restaurant, but was planning on making ceviche sometime, I guess I'll freeze it first!

Most of these parasites cannot adapt to human hosts; quite frequently, if an infected fish is eaten, the parasites are simply digested with no ill effects.

Maybe it's the gambler in me, but I still plan on making ceviche on the beach-eh...  I'll just cut small pieces looking out for worms...  and keep smaller fish for that purpose.

 Hi Sledge
 What do you mean the deckhands kept the best cuts, which parts. I have never seen this happen. The deckhands have access to so much fish it isn't funny. That would suck if they stole from you.
 The yellowtail you eat at the sushi bar is farm raised in pens in japan and is the only farm raised fish that is actually better tasting than wild version. You can see the difference in the color also.

If you would of seen what i got u would agree...if I would've filleted the fish my self... I WAS PISSED and it was stealing........I'd do a "Boycott" freaking what ever the name of the ship was... I called them up after I got home...and it was a "sorry sir...don't know what u are talking about"..

But like Darius <-sp? Say's @ least I caught the "jack pot"...It's all good...I caught bout 4 limits for others that couldn't quite figure it out...and if I was a C/R guy I wouldn't be whining....

It's all fun and games until somebody gets worms.

So, uh, TMI, but I got a tapeworm once from some salmon ceviche I made.  

Ceviche preparation does NOT kill parasites, and parasites might not be detectable by candling or other inspection.  Salmon are a particular hazard for tapeworms because they spend part of their lives in freshwater.  Apparently the first stage of the fish tapeworm lifecycle requires a freshwater crustacean host.  

Between tapeworms and anisakids, I wouldn't eat any raw near-shore or anadromous fish without a good hard freeze.  Parasites that expect to end up in bears or seals might find you a close-enough substitute.

It was delicious ceviche though.

Damn i better check my poop. I have been eating chevice from fresh ghoper rockfish i shoot for years now. Hmmm how can you tell? do you have to dig thourgh the poop with a toothpick??

I always freeze my civeche fish for a week before preparing.  After 25 years, no worms yet.