>I was wondering does anyone eat raw meat with dip sauces. What sauces
>are nice? Anyway I was thinking, any dip sauces that might decrease bacteria?
We frequented a seafood market which many local sushi bars and restaurants
relied on for their fish. Fish sold as ³sushi salmon² or ³sushi tuna² will
have been frozen at 10 degrees below zero, which is supposed to kill any
parasites which may be contained in the fish. Sometimes we buy that fish,
but typically we just buy our favorites directly from the display case. We
are partial to salmon, tuna, marlin, and tilapia, although many others taste
great too. We pay more for this than fish form the supermarket but the
quality is better. After eating this fish, when I have bought fish from the
supermarket fish counter, whether cooked or raw, such fish was tougher and
less pleasant. Don has said "where did you get this fish?" :-( We have
also had some fish we've had to return to the supermarket because it smelled
bad or was slimy even though they called it "fresh." We had some we wished
we returned too!
Other precautions which you may wish to take to insure safety include
washing the fish with a food-grade hydrogen peroxide- or citrus-based food
wash to kill surface bacteria. Although we donıt find that one necessary
with the top quality fish we buy. I marinate the fish in an acidic solution
(such as lemon or lime juice), as is traditionally done around the world to
kill bacteria. I also include mustard, garlic, ginger or other herbs and
spices in such fish dishes. These have classically been used to promote the
flow of digestive juices, and protect against parasites and other potential
pathogens.
The USDA food handling documents state that freezing for at least 14 days
will kill parasites in meat, fish, or fowl. However, freezing of fish can
adversely effect the texture, particularly if the fish will not be cooked
before serving. In general, fattier fish hold up to the rigors of freezing
better than lean, white meat fish. According to Consumer Reports on Health
article says that freezing fish at -10 F for 72 hours destroys parasites.
However, home freezers rarely sustain such low temperatures, unless you have
a deep-freezer. Not a bad idea. With all the meat, fish, and poultry
youıll be buying.....
Btw, wet mustard from a natural foods store can be used to replace wasabi.
You can add this and some paprika or dill weed, chives, or other herbs, and
finely ground, mineral-rich sea salt to fish after marinating it all day or
overnight in lemon or lime juice. We find this quite delicious, especially
with oily, deep ocean fish.
Rachel
P.S. Have you tried making tuna salad for your daughter--with
preservative-free canned tuna or cooked fresh tuna or white meat fish? How
about egg salad? Tuna and egg salad? Leftover fish and egg salad? Herbed
meatballs? Flavoring ground meat with sausage type herbs and spices? There
are many ways.....
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