Sushi and Sashimi: Risky or Rewarding

Joanna Lefebvre

Sashimi is a term used to describe thin slices of raw finfish that are served with condiments such as shredded daikon radish or gingerroot, wasabi and soy sauce.

Sushi is a Japanese specialty based on boiled rice flavored with a sweetened rice vinegar, a mixture called sushi meshi. Once cooled, the rice has a glossy sheen and separates easily.

There is a wide variety of sushi including nigiri sushi (thin slices of raw fish seasoned with wasabi and wrapped around or layered with this rice), hosomaki (thin sushi rolls) and futomaki (thick sushi rolls). To make these rolls, various chopped vegetables, raw fish, pickles, tofu, etc. are enclosed in sushi rice and wrapped in thin sheets of nori (seaweed). The rolls are then cut into slices.

Because it is served raw, only the freshest and highest-quality fish should be used for sashimi and sushi.

Even though incidences of parasitic infection are rare, there are certain risks associated with eating raw or insufficiently cooked fish. It's important to note that adequate freezing and/or cooking will eliminate infection by the parasites. In commercial freezing, a temperature of -40° kills any parasite in 15 hours. Fish cooked to an internal temperature of 145°F for five minutes it is also safe to eat.

Fish is a versatile and delicious source of nutrition. The different varieties of finfish are easy to prepare and boast a delicate flavor and texture, especially when served raw. It's important to make customers aware of the risks associated with sushi and sashimi as well as the steps your operation has taken to prevent infection.