除了好的饭店堂吃,大家一般都在哪买? 我是在家附近的好一些的 fresh fish market买了回来冷冻层华氏0度以下冻几天。我们全家都爱吃鱼生。
taratara 发表于 2021-05-03 22:30
0F低了点,买个能达到至少-8F的冰箱。冻7天以上。 另外如果不挑食的话,尽量买farmed fish,不要wild caught。 farmed fish存在寄生虫概率非常低。当然如果你只爱吃wild caught,那么-8F冰箱冻过7天的,也一样是安全的。 另外sushi grade fish is a myth,任何-8F以下温度冻过7天以上的鱼肉,都是sushi grade
我查了一下,怎么和你们不一样?我的是-4F。 Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufficient to kill parasites. Note that these conditions may not be suitable for freezing particularly large fish (e.g., thicker than 6 inches). https://www.fda.gov/media/80777/download
我查了一下,怎么和你们不一样?我的是-4F。 Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufficient to kill parasites. Note that these conditions may not be suitable for freezing particularly large fish (e.g., thicker than 6 inches). https://www.fda.gov/media/80777/download
我是在网上查的,sushi grade就是低温冷冻,温度要达到华氏0度以下,冷冻7天以上;或者华氏-35度,冷冻15小时。
0 度是杀不死寄生虫的。 喜欢就餐馆吃就好了。
我们因为太爱吃鱼生,有时候对外面处理的更不放心。自己处理的好歹也是严格按照标准做的。
你确信吗?华氏0度以下,比如把冰箱冷冻层设成华氏-2度
我就是去好超市买sushi grade,回来再自己华氏0度以下冻一周。
有些餐馆的我都不敢吃。
0F低了点,买个能达到至少-8F的冰箱。冻7天以上。
另外如果不挑食的话,尽量买farmed fish,不要wild caught。
farmed fish存在寄生虫概率非常低。当然如果你只爱吃wild caught,那么-8F冰箱冻过7天的,也一样是安全的。
另外sushi grade fish is a myth,任何-8F以下温度冻过7天以上的鱼肉,都是sushi grade
哪款冰箱能设成-8F啊?我的可以设成-5F,我一般设成-2f or -4f,就是因为太喜欢吃鱼生。都买farmed,wild的只敢吃熟的
我好奇也试了一下只能到-6。
FDA 说的。℉ 0度7天,-35度24小时
我仔细看了一下,我也是能翻到-6F,从来没有设那么低过
是啊,我也是查的FDA的标准。0F,7天;;-35f,15hr
我是不放心的,买了sushi grade再按照FDA规定自己回家再冻一周。
我查了一下,怎么和你们不一样?我的是-4F。
Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufficient to kill parasites. Note that these conditions may not be suitable for freezing particularly large fish (e.g., thicker than 6 inches).
https://www.fda.gov/media/80777/download
我以后打算按你查的做。
那那些吃餐馆的不是更容易有问题了?我这好歹还自己又加了一道坎儿😓 难道只有放弃吃鱼生才行么