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
Fish generally don’t have salmonella, and bacterial contamination is more of an issue with the digestive tract and external contamination + decay. So generally, using **fresh** fish that is properly handled (and frozen to take care of parasites in the flesh) is the way to go. However, raw meat goes bad quite quickly, hence why sushi has a poor shelf life.
It’s the same logic of why you can eat a steak despite the middle still being red and not fully cooked.
Latest Answers