l*i
3 楼
总归是可以的。但是如果是野生捕捞来的,有很小的一点会引起肚子疼的概率。养殖的
基本可以放心。此外当然要保证他不能变质,不能闻起来味道太腥。
基本可以放心。此外当然要保证他不能变质,不能闻起来味道太腥。
M*y
4 楼
为什么不能生吃?生鱼片不就是这么来的么?
a*g
5 楼
we have done it before, sashimi
make sure it is fresh
make sure it is fresh
i*9
7 楼
不能。生三文鱼必须要是sushi grade的。我特别问过的。
楼上的朋友说的对,大鱼里都有寄生虫,我有个朋友在鱼店打工过,活儿是专门挑出寄
生虫。
楼上的朋友说的对,大鱼里都有寄生虫,我有个朋友在鱼店打工过,活儿是专门挑出寄
生虫。
y*i
10 楼
能,sushi grade这个词没有任何法律意义,饭馆可以随便说是sushi grade.
只要新鲜就可以,当然总会有风险,但不比在饭馆吃风险更大。
只要新鲜就可以,当然总会有风险,但不比在饭馆吃风险更大。
w*r
15 楼
下面两个link,通常廉价是有代价的
Live Worm Found in Costco Sockeye Salmon Package
http://www.youtube.com/watch?v=GkeLTIl3oLo
Live worm in cooked salmon
http://www.youtube.com/watch?v=DbIsqF8we0k
【在 m******i 的大作中提到】
: 我一直认为去buffet,尤其是低级buffet,狂吃sushi/sashimi的都是勇士
Live Worm Found in Costco Sockeye Salmon Package
http://www.youtube.com/watch?v=GkeLTIl3oLo
Live worm in cooked salmon
http://www.youtube.com/watch?v=DbIsqF8we0k
【在 m******i 的大作中提到】
: 我一直认为去buffet,尤其是低级buffet,狂吃sushi/sashimi的都是勇士
M*y
20 楼
天啊,我最喜欢吃生鱼片了....看了这个帖子都绝望了。有的大城市里有那种30块钱一
个人的日本buffet,那里面的生鱼片能吃吗?我看店里装潢什么都挺不错的....
我们这个农村就只有十几块钱的buffet了,这么看来肯定是不能吃的...
个人的日本buffet,那里面的生鱼片能吃吗?我看店里装潢什么都挺不错的....
我们这个农村就只有十几块钱的buffet了,这么看来肯定是不能吃的...
M*y
21 楼
salmon最有可能含虫吗?还是所有的鱼都是这样?
k*a
23 楼
sushi grade:
"The only concern any inspectors have is referred to as the parasite
destruction guarantee, which is accomplished by ‘freezing and storing
seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -
31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below
for 15 hours, or freezing at -31°F (-35°C) or below until solid and
storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to
kill parasites. "
http://www.sushifaq.com/sushi-sashimi-info/sushi-grade-fish/
【在 l******e 的大作中提到】
: sushi grade不是光新鲜与否的问题,据说sushi grade的鱼捞上来都是要超低温速冻杀
: 死寄生虫的。我以前吃过costco的tuna和salmon,也是被别人这样警告了。当然像你说
: 的,如果是餐馆的就无从考证了,所以还是少在餐馆吃吧。
"The only concern any inspectors have is referred to as the parasite
destruction guarantee, which is accomplished by ‘freezing and storing
seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -
31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below
for 15 hours, or freezing at -31°F (-35°C) or below until solid and
storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to
kill parasites. "
http://www.sushifaq.com/sushi-sashimi-info/sushi-grade-fish/
【在 l******e 的大作中提到】
: sushi grade不是光新鲜与否的问题,据说sushi grade的鱼捞上来都是要超低温速冻杀
: 死寄生虫的。我以前吃过costco的tuna和salmon,也是被别人这样警告了。当然像你说
: 的,如果是餐馆的就无从考证了,所以还是少在餐馆吃吧。
l*e
24 楼
嗯,我也看过这个
-
below
【在 k******a 的大作中提到】
: sushi grade:
: "The only concern any inspectors have is referred to as the parasite
: destruction guarantee, which is accomplished by ‘freezing and storing
: seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -
: 31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below
: for 15 hours, or freezing at -31°F (-35°C) or below until solid and
: storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to
: kill parasites. "
: http://www.sushifaq.com/sushi-sashimi-info/sushi-grade-fish/
-
below
【在 k******a 的大作中提到】
: sushi grade:
: "The only concern any inspectors have is referred to as the parasite
: destruction guarantee, which is accomplished by ‘freezing and storing
: seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -
: 31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below
: for 15 hours, or freezing at -31°F (-35°C) or below until solid and
: storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to
: kill parasites. "
: http://www.sushifaq.com/sushi-sashimi-info/sushi-grade-fish/
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