Yellowtail Butchery...

[Dan]

Good stuff,

I'll add to what Jim said about the worm. It's worth holding your hamachi up to a light source to inspect for the worms before eating. Once the fish dies and the gut becomes less fun for the worms, they'll head towards the meat.

My sis got one from a sushi meal and the pain she experienced was according to her, 3X worse than childbirth. They gave her some dope and she passed the little thing. nice huh?

It shouldn't be too much of a problem if you ice the fish quickly. Gutting them and icing seems would be a good idea too.

[dgax65]

Leaving fish on ice a day or two might improve texture and taste, but it has nothing to do with killing the parasites. Here is some interesting reading on the subject: http://www.fda.gov/Food/GuidanceComp.../ucm091704.htm

The important stuff:
Freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours is sufficient to kill parasites. FDA's Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption.

[Fiskadoro]

Originally Posted by dgax65

Leaving fish on ice a day or two might improve texture and taste, but it has nothing to do with killing the parasites. Here is some interesting reading on the subject: http://www.fda.gov/Food/GuidanceComp.../ucm091704.htm

The important stuff:
Freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours is sufficient to kill parasites. FDA's Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption.

Great info....

Jim