I loved ceviche in Cozumel.
I'm assuming it was something in the preparation of the fresh fish that caused the symptoms.? Is there something in fresh fish that can cause illness? I've had flash frozen fish all over. I've also had sashimi fresh off the boat where the fish mouth was still moving as we were eating the cut pieces.IMO it's fine/good when made with sushi grade fish (flash frozen and inspected by a professional sushi chef)... but catching a fish, filleting and eating chunks of it with lime is too high of a risk for me! Esp after my friend's life changing experience!!!
I'm assuming it was something in the preparation of the fresh fish that caused the symptoms.? Is there something in fresh fish that can cause illness? I've had flash frozen fish all over. I've also had sashimi fresh off the boat where the fish mouth was still moving as we were eating the cut pieces.
You are so correct. Raw fish is dangerous. I like oysters but.....Fish flesh can have tiny/microscopic worms, cysts, eggs, and other parasites that are destroyed by flash freezing or cooking. My friend apparently ingested infected raw fish flesh and the parasite (whatever it was) was not destroyed by his stomach acid. It bored a hole out of his stomach so they know it was a parasite. (Not an ulcer)
Sushi chefs closely inspect the sashimi even after flash freezing and cut out any suspect area that they see prior to serving it up.
Therefore, IMO eating raw fish on the boat is highly risky. Akin to Russian Roulette.
I buy and make raw sea scallops and salmon into sushi/sashimi, but both have been flash frozen. But generally I think it's better to buy my Flying Fish Roe and such from a Japanese specialty store.
You are so correct. Raw fish is dangerous. I like oysters but.....
Yeah. I don't know the numbers but the vast majority is frozen. I've watched a show that even said fresh non frozen sashimi didn't taste as good as flash frozen. They even explained the science behind it.Fish flesh can have tiny/microscopic worms, cysts, eggs, and other parasites that are destroyed by flash freezing or cooking. My friend apparently ingested infected raw fish flesh and the parasite (whatever it was) was not destroyed by his stomach acid. It bored a hole out of his stomach so they know it was a parasite. (Not an ulcer)
Sushi chefs (trained professionals, many trained IN Japan) closely inspect the sashimi even after flash freezing and cut out any suspect area that they see prior to serving it up.
Therefore, IMO eating raw fish on the boat is highly risky. Akin to Russian Roulette.
I buy and make raw sea scallops and salmon into sushi/sashimi, but both have been flash frozen. But generally I think it's better to buy my Flying Fish Roe and such from a Japanese specialty store.
Yeah. I don't know the numbers but the vast majority is frozen. I've watched a show that even said fresh non frozen sashimi didn't taste as good as flash frozen. They even explained the science behind it.
If you look at the big markets in Japan where the top place get their fish you will see rows of frozen fish. Tuna worth 10's of thousand with a chunk taken out of the tail so the buyers can grade/ evaluate the Tuna.That show sounds interesting!
AFAIK, all the sushi/sashimi fish our restaurants here get is flash frozen. We are a 7-8 hours inland and I bet fresh would get kinda not-fresh by the time it got here. But flash frozen tastes even better than risky fresh fish on the boat???
If you look at the big markets in Japan where the top place get their fish you will see rows of frozen fish. Tuna worth 10's of thousand with a chunk taken out of the tail so the buyers can grade/ evaluate the Tuna.