Quote:
Originally Posted by Whimsey
FDA guidelines which dictate that fish sold for raw consumption be frozen under one of the following conditions to kill parasites:
-4°F (-20°C) or below for 7 days (total time)
-31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours
-31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours
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Thanks, Whimsey--I stand corrected. I did not quite believe your post at first, so did a bit of research. Although freezing and thawing does break down proteins, and I will still stay away from stuff marked previously frozen, it would appear that I have eaten plenty of delicious previously frozen sushi.
Great article on sushi and freezing here:
https://www.nytimes.com/2004/04/08/n...ep-freeze.html