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Hey there,
If you love sushi, here’s a question you probably don’t ask before ordering:
Was this fish frozen first?
For many types of fish served raw, freezing is an important safety step.
Here’s why.
Some marine fish and squid can carry tiny roundworm larvae called Anisakis. If infected seafood is eaten raw or undercooked, those larvae can occasionally cause an illness called anisakiasis. Symptoms can include stomach pain, nausea, vomiting, or diarrhea.
Before everyone throws away their chopsticks, there’s some reassuring context.
Restaurants and seafood suppliers have ways to reduce this risk.
For many fish intended to be eaten raw, FDA guidance calls for specific freezing temperatures and times that kill these parasites. One common standard is -4°F for 7 days, although there are faster methods using much colder temperatures. Certain tuna species and qualifying farm-raised fish have exemptions under the Food Code.
Which means freezing can actually be part of what makes your sashimi safer.
Counterintuitive, right?
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If you make sushi at home
This is where it’s worth paying attention.
Buying a beautiful piece of salmon and putting it in your freezer for a random amount of time doesn’t automatically meet the same safety conditions used commercially.
Ask the fish seller whether the fish is intended for raw consumption and whether it has been frozen appropriately for parasite control.
And remember, freezing addresses certain parasites. Raw seafood can carry other food-safety risks too, so cooking fish to 145°F remains the safer option overall.
The bigger lesson?
Food safety often happens long before the plate reaches your table.
Temperature.
Storage.
Sourcing.
Preparation.
Tiny details doing a lot of work behind the scenes.
So enjoy the sushi.
Just maybe give your freezer a little more respect.
—Gabi & Bea
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Discount of $5 applies to first month of any paid plan. You need to sign up via this webpage in order to claim the discount. The discount applies to new and returning users without an active paid plan. Terms apply.