unjung
Distinguished Member
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- Sep 30, 2008
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Suprisingly little on the web about this. I caught a few nice Cohos and Chinooks the other day off BC. They were filleted within a few hours on the dock and immediately transported to the processor where they were vacuum-packed and stored at -20C (recommended by certain food safety authorities as the minimum temperate required to kill parasites).
Can I thaw and eat as sashimi with minimal concern, or is this either or both risky and likely to yield poor-tasting fish?
Is catch-it-yourself sashimi really a reasonable idea?
Can I thaw and eat as sashimi with minimal concern, or is this either or both risky and likely to yield poor-tasting fish?
Is catch-it-yourself sashimi really a reasonable idea?