How do you check fresh , suchi grade fish for parasites?

Question

Say for example, you have literally just caught a fat Tuna and you're gonna eat it right then and there. How do the expert sushi chefs check for parasites? how can I do this safely?

I know it has and can be done, but how?

please help, i've heard it's amazing food and I'v got an opportunity to go fishing.

Answer 1

It IS amazing food.  However, a fat Tuna is worth about $10,000 in a Japanese fish market and is a huge fish.

It's my understanding that only salt water fish can be used in sushi- never fresh water fish-because salt water fish do not have INTERNAL parasites.

Answer 2

Well you can't do a field test if that's what you want, you can test for some chemicals but not for parasites unless you take it to a lab.

Personally I prefer to cook fish and not to worry about parasites; but if you still want to go for it, then make sure the fish is fresh and from uncontaminated waters; In general fresh fish is pretty safer than fish that have been sitting around for weeks on the fish market.

As for the suchi chef, actually they don't check for parasites or other contaminants (they are chefs, not biologists), they just "trust" the fish is good and they cross their fingers.

Answer 3

I've seen it done.  They take a core sample of the meat to check for parasites.  I think the USDA does it.  I would not chance something like that.

Answer 4

I wouldn't suggest eating a fish you caught raw. However, it you are set on doing it, tuna is the safest fish; parasites in tuna are rare compared with other fish.

As the other poster mentioned, you won't be able to check for parasites on the boat. Larger varieties of parasites can be seen when holding a thin cut of fish up to a light, but this is by NO MEANS full proof as there are plenty of parasites that can not be seen this way.

The only way to know raw fish is completely safe is to eat flash frozen fish. This is a process that very quickly freezes fish to very low temperatures (much more than a household freezer) killing any parasites.

Many sushi bars use flash frozen fish (especially for salmon) as it cuts down on the danger to customers. Sushi chefs are incredibly careful with the fish they use, and obtain it from very specific sources that handle it in a certain way.

My suggestion, do not eat the fish you catch raw, but go to a local (respected) sushi bar to try sushi for the first time, and talk to the chef regarding eating fish raw in the waters near you.

You are correct, sushi is some of the most amazing food you will ever eat! Good luck fishing.