[Sca-cooks] Raw Fish

Kingstaste kingstaste at comcast.net
Sun Nov 23 20:41:03 PST 2008

That is equally true for many deep water oceanic fish.  State laws vary, but
one method for sashimi quality fish is to super-freeze it (quick freezers)
for a minimum of 15 hours before thawing and serving.  This serves to kill
parasites.  I have heard about restaurateurs taking melon ballers to scoop
out parasites after the freezing step.  Ick. 

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Solveig
Sent: Sunday, November 23, 2008 11:37 PM
To: Cooks within the SCA
Subject: [Sca-cooks] Raw Fish

Noble Cooks!

Greetings from Solveig! As a rule of thumb, you should cook fresh  
water fish and not serve it truly raw. The problem with certain  
freshwater fish is that they can be infested with parasites which can  
infest humans.

Your Humble Servant
Solveig Throndardottir
Amateur Scholar

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