11 April 2018

Anisakis and raw fish sanitation

The consume of raw fish is growing, it is getting is more popular, and even "hip". Whether it is a traditional local recipe or a dish from a fusion restaurant, eating fish is certainly an healthy habit.


However, this practice can become dangerous because of parasites contained in many common fishes like sardines and herrings, tuna or salmon, cod, seabass and swordfish or squids.

The most infamous is THE ANISAKIS, which is possible to be found  in the meat of fish if it is not properly gutted.


Fish is safe if its cooking reaches at least 65°C for 10 minutes minimum. Instead, marinating does not kill parasites.

So the only safe solution is to deep freeze the food very quickly to -20°C for 24 hours.


This process can be successfully carried out WITH A HIGH PERFORMING BLAST CHILLER ONLY, because freezing fish in storage freezer-cabinets or using a low quality blast chiller damage the texture, flavor and organoleptic content of it.


SINCOLD blast chillers-deep freezers allow a completely safe RAW FISH SANITATION in accordance with sanitary regulations.


Enjoy your fish, by SINCOLD !!

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