Many people believe when they order raw sushi that it’s fresh and never frozen. But that’s not the case.
For many species of fish, especially freshwater salmon, the safest way to eat raw fish is to use fish that was previously frozen. According to The New York Times, the fish in your sushi could have been frozen for up to two years!
The FDA reports that freezing the fish is the only realistic method to control a parasite hazard.
Food Safety News reported that in 2012, raw tuna contaminated with Salmonella caused an outbreak that made more than 300 people ill throughout 26 states.
According to FDA guidelines, a temperature of negative 4 degrees Fahrenheit or below for at least seven days will decrease the risk of contaminated fish.
Did you know that your sushi fish was frozen, or did you think it was raw?