Quote:
Originally Posted by thefishingfreak
Personally I wouldn't eat any fish that hasn't been blast frozen to kill the parasites. I believe it's actually a FDA law for food service as well.
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FYI, that's mainly an issue w/ freshwater/brackish fish:
Fish Parasites
Beyond Salmon: Branzino Tartar with Apples and Ginger
Tuna is usually one of the "safe" fish to eat raw. And yes, it's an FDA law for food service, especially sushi (most sushi is flash frozen w/ nitrogen for transport anyways).
No wigglies were seen in all the pieces I cut up over the past few days. The rest is in the freezer except for a pack that'll be made into tuna kebabs today
p.s., Tried this recipe on the striper filet broiled and it was surprisingly good even if odd sounding (guess striper needs a stronger recipe since it doesn't have that much flavor):
http://www.epicurious.com/recipes/fo...nd-Mint-350088
Forgot to take a pic again :P
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