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October 30, 2013
Blast Frozen Fish
Naomichi Yasuda was certainly the first acclaimed sushi chef I know of who not only admitted, but proudly boasted of freezing some of his fish,(much of the fish you eat in sushi bars is, in fact, at one point, frozen), giving the dates or “vintage” of each fish he’d blast frozen in a medical freezer to “cure” it in a desirable way. Many varieties of fish, Yasuda taught me, are in fact, improved by freezing. Anthony Bourdain, Parental Advisory. This Program is for Mature Adults. NOT for kiddies!
Posted by gerardvanderleun at October 30, 2013 9:53 AM. This is an entry on the sideblog of American Digest: Check it out.
Your Say
Deep freezing also kills the parasites rendering raw fish safe to eat.
Posted by: pbird at October 30, 2013 10:03 AM
So does all the alcohol in Anthony Bourdain system.
Posted by: Potsie at October 30, 2013 12:38 PM