How do sushi chefs kill bacteria?

Question

I know that they do flash freezing to kill parasites. But flash freezing only kills parasites, not bacteria. How they kill salmonella and stuff?

In: Other

Answer 1

Same premise as for why rare steak is safe but ground beef isn’t.

The inside of the beef is sterile, only the surfaces exposed to air pick up environmental contamination and need to be seated. In ground beef everything is a surface and so everything is hypothetically contaminated.

The sushi chef is generally breaking down a whole fish in their prep immediately before the service, not useing a cut of meat that got butchered 3 days ago. In a sanitary kitchen the process of cleaning the fish is usually sufficient, though it is an elevated risk compared to cooked fish.