Raw fish consumption

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.

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

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/

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...

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...

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 

That’s a great idea crazyfisher. Thanks.

I can't help myself!!

 

You're da man Big Jim 

I can't help myself!!

 

Me too

I can't help myself!!

 

Me

You too Naoaki 

My wife and I eat local caught fish raw without any pre freezing.

big jim eats anything and everything!! hence why he is such a beast!