1. What does sashimi generally mean?
Sashimi (called sashimi in Japanese) is the most representative and characteristic food in Japanese cuisine. Before the edo period, sashimi was mainly made of snapper, flounder and perch, all of which were white.
2. Are there parasites in sashimi?
Whether sashimi has parasites depends on the kind of fish. Most sashimi eaten by Japanese people have no parasites, but we should also pay attention to distinguish which sashimi has no parasites and which sashimi has parasites.
3. Common parasites that sashimi
Anine nematodes are the most common sashimi. If you eat raw or undercooked marine fish, it is easy to be infected with Aninina nematodes, which will enter our gastrointestinal mucosa, causing nausea, vomiting, stomachache and other symptoms, and will also stimulate the throat and cause cough.
This bug can continuously absorb nutrients from the human body. After the death of ascaris lumbricoides, it will slowly transfer to the biliary tract along the liver, resulting in stones, which may also cause cirrhosis. Dead worms may also be allergens that cause allergic reactions.
4. How to tell whether there are parasites?
It is generally believed that marine fish are safe and not afraid of strange diseases, while river fish are unsafe, so few people eat river fish. The strange worms of marine fish are usually in the viscera of the fish when they are alive, but they may move into the fish a few days after their death, so stale fish are at greater risk.
5. How to avoid parasites
The best way to avoid eating parasites in sashimi is to freeze it quickly, because the freezing effect below MINUS 20 degrees is the same as that of heating, which has the effect of parasites. In addition, drinking sake while eating sashimi can also effectively kill some parasites.
6. Why don't freshwater fish make sashimi?
Most marine fish are parasitic larvae and die after quick freezing, but freshwater fish are full of eggs, which can't be killed even after quick freezing, so freshwater fish can't be used to make sashimi in theory.
7. How to eat sashimi?
1. Dip in mustard
Mustard contains bactericidal ingredients, which can kill bacteria such as Escherichia coli and Staphylococcus aureus, and inhibit the growth of toxic bacteria such as mold in food. In addition, according to the data of Japan Food Nutrition Research Institute, mustard can also inhibit the activity of carcinogens and acidifying enzymes in the liver.
So when eating sashimi, it's best to dip it in mustard and eat it together. However, experts warn that mustard is highly irritating, and pregnant women and people with stomach diseases and eye diseases should eat less.
Soak sashimi in vinegar
According to the investigation of relevant institutions, nearly half of raw aquatic products and fresh frozen aquatic products were found to contain Vibrio parahaemolyticus, which is easy to cause food poisoning after being absorbed by human body. However, studies have shown that Vibrio parahaemolyticus is sensitive to acid and will die within 1-3 minutes in common vinegar.
Therefore, eating sashimi can be soaked in vinegar first, or adding vinegar in the process of cooking seafood can also effectively kill Vibrio parahaemolyticus. In addition, Vibrio parahaemolyticus is also very sensitive to temperature. When heated to 56 degrees Celsius, it can die within 5- 10 minutes, so it is suggested that the cooking time of seafood should not be too short.