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By FDL on
Lara Pasquarelli, chef of the restaurant Claudio in Bergeggi, a town along Italy's coastal region of Liguria, made fish one of her main ingredients.
For all those who share her passion for seafood, here's her advice for enjoying raw fish safely.
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Raw fish can be contaminated by various bacteria - such as Listeria, E. coli, Salmonella - that cause serious gastrointestinal problems. The greatest risk to those who consume raw fish is called Anisakis, an intestinal parasite present in many fish including tuna, salmon, sardine, anchovy, hake, cod and mackerel.
Since 1992 the Italian Ministry of Health has required people administering raw fish in brine to use previously frozen fish. In fact, Anisakis and its larvae die if exposed to temperatures of 60°C (140°F), or after 96 hours at -15°C (5°F); 60 hours at -20°C (-4°F), 12 hours at -30°C (-22°F), 9 hours at -40°C (-40°F).
Food poisoning cases are on the rise and the cause is often due to the marinated anchovies, apparently not having previously been frozen. To avoid contamination, just follow these simple tips and tricks in the kitchen:
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