10-27-2020, 02:48 AM
OK, this one is a little tough, and may be one that is more about what risk you are willing to take.
Freshwater fish are subject to more parasites than Ocean fish. I don't know what it says now, but the FDA use to only "approve of" Tuna for raw sushi because it had such a low incident of parasites. Obviously anyone that loves sushi (Sashimi) knows that other raw fish are used.
Freezing at 20 degrees below zero for extended times will kill most parasites, but does your freezer get that cold and I doubt 4 or 5 days will be sufficient.
Having said that, I like a little risk, and I consider it little. I have taken raw trout and kokes and saltwater brined them. I then place the fillets under a fan at room temperature and dry it to the point where it gets just a little sticky. The smoke now stick and absorbs very well.
I then smoke at a "cold smoke" temperature. I figure that the saltwater brine has preserved it enough to allow extended smoking times at low temperatures. Once I am convinced that the fish is smoked and dried to a point that I like, I then, with a temperature probe in place, I quickly raise the temperature to 120 degrees. I remove the fish PRONTO just as soon as it hits 120 deg. F.
For me, the final 120 degree heat, after the fish is dried and smoked to where I want it, does little to impact taste or quality, but provides all of the risk aversion that I require.
I am not a doctor, NOT a LAWER, and make no promises, but, for me, this is all I require.
On the other hand, I have a recipe for uncooked raw red meat like elk or venison and it taste awesome, but would be totally illegal in the US. LOL
Freshwater fish are subject to more parasites than Ocean fish. I don't know what it says now, but the FDA use to only "approve of" Tuna for raw sushi because it had such a low incident of parasites. Obviously anyone that loves sushi (Sashimi) knows that other raw fish are used.
Freezing at 20 degrees below zero for extended times will kill most parasites, but does your freezer get that cold and I doubt 4 or 5 days will be sufficient.
Having said that, I like a little risk, and I consider it little. I have taken raw trout and kokes and saltwater brined them. I then place the fillets under a fan at room temperature and dry it to the point where it gets just a little sticky. The smoke now stick and absorbs very well.
I then smoke at a "cold smoke" temperature. I figure that the saltwater brine has preserved it enough to allow extended smoking times at low temperatures. Once I am convinced that the fish is smoked and dried to a point that I like, I then, with a temperature probe in place, I quickly raise the temperature to 120 degrees. I remove the fish PRONTO just as soon as it hits 120 deg. F.
For me, the final 120 degree heat, after the fish is dried and smoked to where I want it, does little to impact taste or quality, but provides all of the risk aversion that I require.
I am not a doctor, NOT a LAWER, and make no promises, but, for me, this is all I require.
On the other hand, I have a recipe for uncooked raw red meat like elk or venison and it taste awesome, but would be totally illegal in the US. LOL