The raw fish, and in Italy ‘has become very fashionable in the last years, although around the world it is consumed along. Japan has the base of its cuisine, many preparations of “raw” with variety fish and combinations that never arrived in Italy. Now ewerybody knows sushi and sashimi, although you probably still a lot of confusion. In sum, sushi is raw fish served with morsels of slightly sweet, sticky rice sashimi is raw fish served without rice, usually served with daicon (big long white turnip)finely cut into julienne strips, pickled ginger, soy sauce and wasabi … then over time we’ll put a some recipes. After this short introduction, I would like to remind everyone, that raw fish is good, but you can not ‘underestimate the mandatory procedure to avoid intestinal problems, which in some cases can be very serious. In fact, it can happen, fortunately rarely, to find Anisakis while you are working the fish. The Anisakis parasites are a maximum length of 3 cm, which are found, I repeat only in some cases, in some fish entrails.

I happened to find in the tuna, the redfish, mackerel, amberjack _ in dolphinfish, cod, but can also be in many other varieties.

If the fish is freshly caught that have these parasites are not eviscerated immediately and thoroughly and is consumed raw or undercooked can create serious health problems, such as bowel perforation, sometimes can only be resolved with intervention chilurgici.

To avoid any risk, the FRESH FISH should be, it should be FROZEN at -20 DEGREES centigrades for 24 hours before being served RAW;

COTTO or at a minimum temperature of 60 DEGREES centigrades to the heart (center of product) for 15 MINUTES.

LEMON, VINEGAR and SMOKING NOT ELIMINATE THE PROBLEM.

So eat raw fish, but not everywhere!

Matteo Casadio