Eating raw seafood is for novelty and adventure, more to satisfy the mental crave than actual taste.
When eating uncooked meat/ fish, the most important issue is the sanitation, the training of the cook,
the cleaningness of the restaurant.
In Hong Kong and Gongzhow, it is popular to eat raw fish that utilizing fresh water fish that contains
billions of live parasites, that will continue to grow in human intestine tracts. They do taste great thou.
The bacteria will only grow when you keep fish at room temperature for over an hour, that would cause
intoxication, diarrhea etc. Serving raw fish is risky, try to avoid eating Thai style raw shrimps, they taste good
but resulted in numerous poisoning cases, even fatal.
Handing raw seafood requires in depth sanitation training, much more than fancy garnishes and impeccable
knife skills.
I would not eat lobster salad at Chinese banquets, simply because they seldom use separate set of knives,
cutting board and utensils for hot and cold foods, that would cause cross-contamination. Just imagine they cut
the cold plate meat with the same knives and chopping boards after they chopped raw chicken and crabs,
that is the $2,500/ table banquet in Vancouver.shivering!!!
It is all about enforcing the Public Health Act,
in Canada, only fish that has been previously blast frozen is allowed to serve raw,
no matter it is Jap Sushi, Italian Cappaccio, French Tartare, Thai Shrimps or Peruian Serviche.
Blast Freezing is the process to drop the temp from 15 C down to -50 C in less than 1.5 hour.
It is best done on fishing boats. This process will kill 99% of Parasites in fish, the bonus is that
the blast freezing preserves the protein in fish, so the fish is actually taste as good as fresh.
Try to buy a live garoupa, freeze it in your home freezer then steam it, the frozen one taste
terrible and the sweetness from fresh is lost, because of the protein lost during defrosting,
not to mention nutrition lost. However, the process is costly therefore the sushi quality fish
is expensive, i.e. $36 for a Kilogram of Salmon, so each slice of sake sushi cost $1.25 At Purchase,
How much can you sell it for in order to get a reasonable margin. Most inexpensive sushi restaurants in
both Hong Kong and Vancouver use fresh Farm Raised Salmon for AYCE or 0.89 sushi, it is violation of
CFIA bylaw and illegal, you eat at your own risk.
It is nothing to do with Japanese, just health issue. Sashimi done by chef trained in Japan is safer to eat,
forget the Vietnamese owned sushi bar, they are dirt cheap but you never know what you are eating.
Just look up the local health authority website, majority of the Intoxication outbreak sushi restaurants,
the owners are either Vietnamese or Mainlanders. Seriously, they have no sense of Proper Food Handling.
I've seen so many of their kitchens.
發表於 2010-3-1 06:42
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