Flash freezing and Raw Fish

Most of us love Japanese cuisine specially sushi tho my favorite is sashimi. Handling raw sea food is a rough business due to parasites and bacteria. If there are parasites present in the fish it takes -20℃ and seven days to kill it! A risk reducing method to eat fresh wild fish raw is to cut the gut of the fish and let the blood flow a little because of the parasite and eggs in the blood. Just a reminder, unless you carbonize your fish you still can get infected. I wouldn't worry tho it's a small chance even in a market where most suppliers don't go thorugh the hassle to kill them.

Sea food loses more flavor comğared to other types of food when frozen. Thats why every restaurant that serves raw fish either keeps a flash freezer or buy from distributors that handle raw fish with flash freezers. The main difference these freezers have from our conventional freezers are that it freezes the air inside so fast to degrees that our freezers cant reach.

There are a variety of flash freezing techniques but i will not get in to them today. The main idea is that when the water molecules present in the fish freeze slowly they form bigger molecules of ice. These relatively bigger molecules penetrate the cell membrane it also changes the taste. When flash frozen the ice molecules form a smaller shape thus keeping the food same.