halibut and seabass sashimi experiment

I love raw fish at the restaurants but have always been freaked out about growing worms in my gut.  The other day though looking at all this beautiful halibut and seabass, I had to try it. According to a bunch of stuff on the internet:

Freezing is often used to kill parasites. According to European Union regulations,[5] freezing fish at −20°C (−4°F) for 24 hours kills parasites. The U.S. Food and Drug Administration (FDA) recommends freezing at −35°C (−31°F) for 15 hours, or at −20°C (−4°F) for 7 days.[6]

I have a freeze dry machine at work, and the small condenser chamber gets to -43.  So I vacuum sealed some seabass and some halibut and froze it for 24 hours at -43.  Just tried the seabass and it is da bomb.  The hali was still frozen so will try that tomorrow.  Assuming its good, then rockfish and ling will be next.

I figure that with some dry ice, anyone should be able to get temps that low for a day.

I figure that with some dry ice, anyone should be able to get temps that low for a day.

Forget the dry ice, where do I get a freeze dry machine?   

-Allen

Forget the dry ice, where do I get a freeze dry machine?   

-Allen

Have you ever thought of a career in flower sales and distribution?

Forget the dry ice, where do I get a freeze dry machine?   

-Allen

Have you ever thought of a career in flower sales and distribution?

Gee ... I think about that all the time.

-Allen

Nice I really enjoy the halibut sashimi myself so it shouldn't disappoint. It has a very nice texture. Tried WSB as well and it was great possibly better than the halibut. You may find the lingcod a bit firm although I think the verms taste great. I always freeze at least a few days before eating and candle well.

Salmon is by far my favorite for sashimi.   

tried the hali today, and good but a bit more watery than the seabass.  Both are definitely great but I prefer the seabass.

Forget the dry ice, where do I get a freeze dry machine?   

-Allen

Have you ever thought of a career in flower sales and distribution?

bought a used one quite a few years back to dry rose petals.  Still use it a bit but the petal market is not what I would have hoped.  Glad to find a secondary use for it though.  The little circle at the bottom is the super cold chamber

so i just thawed our some salmon that has been frozen for a few weeks (vacum sealed) not sure about temp but since it was a few weeks am i good?

so i just thawed our some salmon that has been frozen for a few weeks (vacum sealed) not sure about temp but since it was a few weeks am i good?

Off the top of my head- it's my understanding that pelagics and salmon are pretty safe. Groundfish/bottomfish (lings, halibut, rockies) definitely carry worms.

it seems salmon can carry tapeworms so not automatically safe.  Assuming your freezer is -4 F you should be fine.

All this being said, I wonder if it is like a seatbelt.  Definitely helps you in a crash but odds are you will never crash.

An additional benefit to freezing is that the fillets are easier to cut into fine slices when they are semi thhawed with the middles still frozen. For that same reason its helpful when making poke and ceviche, you get perfect little cubes (if perfect little cubes are at all important to you).

I always freeze any rockfish before uncooked consumption. 

Glad the xperiment yielded succesful results, e2g

it seems salmon can carry tapeworms so not automatically safe.  Assuming your freezer is -4 F you should be fine.

All this being said, I wonder if it is like a seatbelt.  Definitely helps you in a crash but odds are you will never crash.

I believe that only freshwater fish can carry tapeworms, so ocean salmon should be okay. Not positive, but that's what I've read.

Ive had sashimi with the hali i caught at gs6 after a couple months of being frozen in my freezer i figured it was safe an i honestly think it taste better raw then cooked lol

When I lived in Hawaii I used to marinate chunks of tuna in soy and chilies. Then eat raw.

After some discussion on the water one day about how good Sea Bass sashimi I decided to give it a try. I pulled some of the frozen stuff out and semi-thawed it. I just have to say it was off the hook and some of the best sashimi I have ever had

Just did WSB sashimi two nights in a row. AWESOME!
Up next..poke!