Eating raw fish - How to do it safely
Raw fish dishes, from sushi to ceviche, are enjoyed worldwide for their fresh flavours and health benefits.
However, eating raw fish also comes with its own set of risks that need to be managed to ensure a safe dining experience and it can be confusing as to what the rules are. What can and can’t you eat and can you prepare raw fish at home?
In this post, we’ll guide you through the main risks associated with eating raw fish and provide practical advice on how to enjoy these dishes safely.
Sushi Shin - Tokyo, japan
What’s the big deal, why is raw fish actually dangerous?
Eating raw foods can make us ill. Normally when we cook food we kill all the pathogens that the food could be infected with but if we are skipping the cooking process we need to be extremely vigilant in how our fish is processed.
Bacterias
Once a fish has been killed, bacteria will start to feed on the flesh and multiply. The more bacteria there is on your fish, the higher the risk of getting ill. To eat raw fish safely we need to ensure we do not allow bacteria to accumulate on the fish before we consume it; therefore, time becomes a very important factor.
The fish must be bled and gutted immediately after being caught to remove sources of bacteria
The fish must be kept on ice as bacteria doesn’t multiply in cold environments
The fish should be kept whole for as long as possible and only filleted before serving (to prevent bacteria from the air and environment from reaching the meat.
Parasites
There are hundreds of parasites found in fish but there are 3 specific ones that are common causes of food poisoning in humans:
Cod worm
Anisakis
Tapeworm
These parasites don’t live in Tuna, Scallops and Oysters which is why these are common seafood items people choose to eat raw.
Stick to farmed salmon for raw consumption (wild salmon can be riddled with parasites)
Parasites need to be killed by freezing the fish at -20ºC for 24 hours
In the UK and the USA, any raw fish served in restaurants must be frozen to kill parasites before serving. Industrial freezers can hold these low temperatures and preserve the texture of the fish at the same time. A standard home freezer will not be able to go down to temperatures this low and even if they can, they are likely to ruin the texture of your fish anyway.
Safety tips for eating raw fish at home
If you want to eat raw fish at home, follow the following precautions
Eat raw fish within 24 hours of buying it
Ask your fishmonger about when the fish was caught and filleted if they don’t know, then don’t eat it raw
Choose a fishmonger with a high turnover so you know you are getting fresh product
Tell your fishmonger you’re planning on eating it raw so they can guide you
Make sure the fish has been kept on ice
Make sure the fish is farmed
Don’t use supermarket fish unless the fish counter can satisfy the above precautions
Tuna, Scallops and Oysters are your safest options
Summary
Enjoying raw fish safely is all about handling it correctly from the moment it's caught to when it's served. Choose your sources carefully, understand the risks, and take the necessary precautions to minimise them.
PS. You need to take the exact same precautions mentioned above for cured fish as well!
