The idea that eating a piece of seemingly pristine, delicious fish carries a risk of infestation by alien-like organisms is enough to give anyone—including health authorities equipped with all the relevant, fear-assuaging data—the heebie jeebies.
Both Haraguchi and Herron point out that, in certain cultures, fish has long been served raw despite never having been frozen at all, and neither was bothered by the idea of eating fish under those circumstances though they stress that the fish they sell for raw consumption has been frozen according to FDA guidelines.
Of parasites, Haraguchi says, "It's natural. Parasites are as natural as seeing a ladybug in farmers market vegetables. I'm fine, you're fine. And everybody was doing that before these regulations came out, and everyone was okay. But there are caveats: Freshwater fish and some anadromous fish—fish, like salmon, that divide their life cycles between fresh and salt water—are susceptible to broad fish tapeworms, which are widely considered more harmful than other parasitic worms.
Few experts recommend eating fish in the cod family—particularly Atlantic cod, but also Pacific cod, haddock, and pollack—since they're highly susceptible to infection by a range of parasites.
According to Haraguchi, there's another reason fish in the cod family are not eaten raw: "There's so much moisture [in the flesh], it doesn't taste good. The parasites that infect most marine fish are nematodes, or roundworms, from the genus Anisakis. It's preferable to avoid eating them, of course, but conventional wisdom says that the stray live anisakid in your gut will, at worst, provoke some discomfort—nausea and possible stomach pain, similar in kind to a bout of food poisoning.
Judy Sakanari, a parasitologist in the Department of Pharmaceutical Chemistry at the University of California, San Francisco, believes that this view downplays the risks of ingesting anisakids. Sakanari stresses that understanding the life cycle of the parasite is necessary to a full appreciation of the risks involved. All parasites seek to reach their end-host organisms.
For tapeworms, these are bears and other fish-eating mammals; for anisakids, they're marine mammals, such as whales, seals, and dolphins. If all goes as the parasite gods intend, fish carrying infectious worm larvae will be consumed by an end-host organism. But if those fish are snatched up in a trawler or caught on a line, the ideal parasitic life cycle is interrupted. As soon as the fish's body temperature begins to rise to that of the end-host mammal, the parasite larvae in its gut will attempt to find a way out, leading them to burrow into the fish's flesh.
This is one reason why it's always best to keep ungutted fish cold: Any parasite larvae in the fish gut will remain immobile as long as the temperature is sufficiently low. That impulse to find a more hospitable environment, Sakanari says, is what makes anisakids particularly worrisome for humans.
The human body is sufficiently different from that of whales and elephant seals—typical anisakid end hosts—that it forces the worms to wander around inside of it. As they do so, they probe along the intestinal wall, trying to penetrate it and sometimes getting stuck in the process, which can necessitate resection.
Interestingly, because humans are a natural end host for tapeworms, Sakanari says that tapeworm infection, as disgusting as it might sound, would be preferable to larval anisakid infection. The pathologies associated with the adult fish tapeworm infection are by and large less severe, and can be treated with a simple anthelmintic. Sakanari notes that preparations like ceviche, in which fish are submerged in an acidic bath, do nothing to kill off anisakids, since they thrive in highly acidic environments.
Candling—in which a strong light is shined through thin fish fillets placed on a glass, in order to spot parasites to be removed—is also not foolproof: Sakanari describes an experiment in which she and her colleagues examined a piece of rockfish using this method and determined that it was free of parasites. After cooking, they then flaked the fish fillet and examined it, and found that they had in fact missed several worms.
Even experts can fail to completely deworm a fillet. The upshot of all this: The only real way to be sure that you've eliminated any parasites in the flesh is by using temperature. That's the bottom line," Sakanari says.
Is it worth the risk to eat raw fish that hasn't been properly frozen? Haraguchi and Herron agree that parasites in raw fish are less of a concern than bacterial contamination. By "temp-abuse," or temperature abuse, Herron means that the fish could be kept at unsafe temperatures for a long enough period of time to encourage the growth of pathogenic bacteria. Bacterial strains of all kinds are worrisome to health authorities, but some are specific to certain kinds of fish.
Histamine is not eradicated by cooking or freezing, so it's a particular concern for fish purveyors. In addition, fish processors and markets must limit the introduction of pathogens, which means that those who work with the fish must work clean—in clean facilities, with clean tools and clean hands—and minimize their contact with the fish flesh.
Fish sellers have a vested interest in keeping their product as pristine as possible, to maximize their chances of selling it before it goes bad.
But home cooks who want to prepare raw fish at home should take similar precautions: sanitizing their work areas and tools, working with clean hands, touching the fish flesh as little as possible while they prepare it, and doing all they can to keep the fish as cold as possible.
If a piece of mackerel rests at room temperature for several hours, it is not irremediably contaminated. The FDA guidelines include a range of acceptable periods of time that fish can be kept at higher-than-refrigerated temperatures, although the general rule is that the colder you keep your fish, the longer it will keep and the safer it will be to eat.
It is not gooey or soft like people probably expect. It's been satisfying to have so many customers try it for the first time and remark that it was their favorite dish of the night. Otoro certainly has its place, but it's quite overrated. Underrated: Aji horse mackerel "It's a very underrated, flavorful fish whose sub-category of mackerel often scares diners away.
This isn't about fish, it's about filling your stomach. But people seem to love when they can have more than one type of fish layered with another. People don't understand the complexity of flavor in the egg custard, and at 15 East we make it with Mountain Potato and pureed shrimp.
It is a true art form and a necessary part of the sushi meal. Most of the time it arrives prepackaged and pre-seasoned, soaked in the sweet and sticky sauce, which masks its real flavor. Rarely does it come whole, and therefore it doesn't take much skill or creativity to prepare it.
Preparing this fish requires an aptitude for the art of cooking and patience. The end result is a flavor profile well worth the wait. I'll take it over toro any day. Want more Thrillist? Scallops are a common favorite sushi topping. They have an extremely smooth, glossy flesh with a gentle and slightly sweet flavor.
To prepare scallops for nigiri, the round flesh is sliced across the center to butterfly it, then pressed onto the shari. The sweetness of the scallop works well with a little citrus.
Generally uni is bright orange in color. Uni nigiri may be topped with a dab of wasabi, as the bold sharpness compliments the rich sweetness of the meat. Unagi is prized for is bold, rich taste. Although it can be served raw, unagi is typically grilled and basted with a sweet soy-based tare sauce. Anago is quite similar to unagi in flavor, however it has a softness and brightness to its taste.
The texture is fluffy, and fillets are usually also brushed with tare sauce before serving. Kazunoko is herring roe that has been sun-dried or pickled in salt, a process which lends to its crunchy mouthfeel and sharp flavor. Often it is served fastened to the rice with a strip of nori. Hokkigai is very distinct and attractive in appearance, with a slightly rippled, fin-shaped form and pink color gradient.
Its flavor is elegant and mild with a slight chewiness, making it a nigiri favorite. One of the ubiquitous sushi toppings, ebi come in many different varieties. The most popular are the large, fleshy and striped kuruma-ebi ; the small, sweet and translucent ama-ebi ; and the plump and sought-after botan-ebi. These are usually served peeled, with the tail left on.
A non-traditional but nevertheless quite popular topping for nigiri: wagyu beef. Famous around the world for its fatty marbling, which imparts a rich, sweet and savory flavor, when wagyu is served as a sushi topping it may also come raw or aburi style.
Note that wagyu sushi is typically found more in beef restaurants as opposed to sushi restaurants. Often translated as "Japanese rolled omelettes" in English, it can be difficult for some to imagine egg atop rice! Made with eggs beaten together with dashi, soy sauce and mirin and then gently cooked as an omelette, their umami and mild sweetness make tamagoyaki a popular end to a fine sushi meal. Make your trip extra memorable by booking one of these recommended tours on our partner site, Voyagin!
Umaisushikan Sendaihigashiguchishiten. Tsukijitamazushi Shinjukutakashimayaten. Kamesushi Sohonten. Umeda, Osaka Station, Kitashinchi. Umaisushikan Sohonten. Kizuna Sushi Shinjuku Kabukicho. The Uniqueness of Rotating Sushi. Date published: 15 April Last updated: 17 August Don't let all of this scare you: Eating raw fish is a wonderful way to enjoy seafood and many people eat raw fish regularly without issues.
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