Is it safe to eat raw Tuna, weigh-in!

[frozn1]

Ok folks, here is how it happened. Got some fresh yellow fin form a friend, and have eaten plenty of it raw. A friend of mine then says, that raw tuna when served, should have been frozen first to kill off the parasites.

Ok, I know that is true for fresh water fish, but I have eaten my share of just to the boat tuna, and never used it later for chum or upset tummy syndrome.

So, feel free to pipe in, but what I am looking for is the site, book, listing or something from the subject matter expert that can put this rumor to rest, or to educate the rest. This guy I am dealing with here is a 'show me' person, not a wrod of mouth person. Please send me the web site if you find it. this should be good for a couple of responses.

thanks and tight lines

BTW: I'm still going to eat it raw!
Warren

[whitebite]

Warren I also eat freshly gaffed raw tuna. I try not to freeze tuna either. I eat it raw for up to 1 week and then either give it away or cook it for a few more days. BUT.........BUT......according to many books that I have read concerning the preparation of proper sushi, he is correct. I will have to find the title of the books that I have read but almost everything I have read concerning preparation of raw tuna begins with, clean, cut, pat dry and freeze in an airtight rap for 3 days in order to kill off any parasites.

I do the painstaking working with tuna I catch in Nov-Dec to hold me over in Jan, Fe and march. If you take the time to cut the loin into a portion the size that you plan on serving (about 4-5 inches of a loin) rinse and wrap in a paper towel and let the towel soak up the moisture given off by the fish. I do this about 4 times to make sure the portion is extremey dry. Wrap it up completely airtight and freeze. I have had raw tuna that has been frozen for up to a month and it taste fine.

[frozn1]

Dag gome it!. This is me eating crow......crunch, crunch, crunch.

thanks white...

[capteddie]

It's almost like asking if its safe to drive on i-95. there's lots of factors involved.

Yes, raw tuna is going to have lots of bacteria, parasites, and organisms that will be killed off by cooking/freezing. Not all of these will make you sick. Bacteria is not a bad thing. There's more bacteria simply living on YOUR skin than there are people living on earth. Doesn't matter how often you bathe.

Freezing, or flash freezing, will kill off the majority of parasites. It will make the tuna safer to eat.

Not all tuna's have the bad things inside them. There's no easy way to tell...unless you've got a high powered microscope and a great eye for identifying the bad parasites involved.

I've got a website at home about this. I'll see if I can dig it up...


Safe or not, mercury levels or not, I'm still eating tuna every chance I get. If properly treated, packaged, and frozen...Tuna will last a long time. Vacuum sealing is the best investment I have found. If you don't own a vacuum sealer, you can freeze tuna (and all saltwater fish) in SALT WATER. Do all your wash down in salt water, and it will help prevent the fish from being ruined. It won't last nearly as long as vacuum sealing, but does work well enough for longer term storage.

[bobdu11]

Vacuum packed Tuna right off the bone will last for a loonngg time. Tastes like you just cut the loin into steaks......

We usually take our Raw Tuna and make Kelligan out of it. That is Raw Tuna soaked in Lemon Juice, Vinegar Boonie Peppers (hot peppers), Onion touch of finely chopped garlic. Soak it for a couple of hours and the meat slowly cooks in the sauce. The Acid in the Lemon Juice cooks the meat. IT's awesome picking it while sipping a brewski watching the football game !.....Bob


1 pound YFT, sliced thin.
2 tsp. fresh green onion, chopped
1/4 cup fresh lemon juice
4 small red chili pepper (or more)
1 tsp. salt.

METHOD:
Mix ingredients in a bowl.
Chill before serving.
Serve with finadene sauce and tortillas.


the lemon juice pickles the meat.
I love it and the people of Guam have been eating it for years.
It is served at all of their Fiestas.

[capteddie]

bobdu describes what is more commonly, atleast around me, known as a crudo. It is wonderful with tuna.

This method lets the acids cook the fish instead of heat. I would assume it would kill off some of the 'nasties' as well, typically those bugs don't like high/low pH levels.

[Albemarle24]

While Tuna fishing yesterday there was a 80 year old guy on the boat who said he once ate a raw squirrel. That beats all my sushi eating adventures.

I have eaten fresh croaker raw.

Eric

[TommyTuna]

if its not safe to eat raw, i should be dead now, let me check......

[Tom Kidwell]

Warren:

Beware of the MAD TUNA DISEASE . [grin]

[DC Ben]

Oh crap I must be dead too.

[foxwind]

I should have been dead 15 years ago if that is the case. I ate enough raw tuna last night to feed a family of 8. I usually will eat it raw up to about the 3rd or 4th day before freezing it or giving it away, that is only if I am the one who caught and prepared it.Cant trust just anyone.

Reel Hooker II
30' Hydra Sports Center Console

[WORLDCAT]

Warren you sure get some attention with this topic...... Call me your number was trashed on my cell....... Nice first steps...

Peter

[fishfool]

Commercial sushi get frozen down to 15f or so to kill off parasites. I dont think there are any parasites in tuna that are trouble. im sure I would have gotten one. There is a picture floating around the net of a japanese guys brain w/worms crawling around. I am pretty sure it is tricnosis, or some pork worm.

With all the sushi consumed in high end food boutiques, you'd never hear the end of the 'harmfull parasites' -if anything exhisted. I think the flash freezing really just helps the tuna stay sushi grade longer. I wouldnt eat any other fish raw. BTW- It's been three hours since my last raw tuna, and Im feeling fine.






http://i39.photobucket.com/albums/e191/fishwagon/IMG_0234.jpg
w/ a couple (no-filler) deviled crabs and (Northern Neck) ginger ale..Mmmmmmmmmmercury

[Woody Fish]

I'm with Tommy, Ben and Fox. To the best of my knowledge none of my parts are dead yet. Years ago I even ate some raw rockfish while on the boat with a group of Chinese friends. After recent articles on that fishery I'll discontinue that practice; but not with tuna.

[whitebite]

I'm hungry

[tober]

IF IT SMELLS LIKE FISH EAT THE WHOLE DISH
IF IT SMELLS LIKE COLOGNE LEAVE THE SHI? ALONE

AT LEAST THATS WHAT MY DAD ALWAYS TOLD ME

[BerkedFish]

i eat it by the pound raw.....up to 4 - 5 days....i will go thur w/drawals if i dont have raw tuna...its like drugs. thats one of my favorit parts of tuna fishin...is getting it home to clean & eat RAW

Furthermore...i ate raw black sea bass last night that we caught at the triangle wrecks on Tuesday....it was.....sooooooo good!

[sfcallen]

The 'proper' way to prepare tuna for raw consumption is fairly involved and I doubt few of us do it. But, it begins by quickly killing the fish with a sharp blow to head to prevent it from bruising. Next a V notch cut is made in the head expose the spinal cord. The a piece of stiff mono or wire is run down the spinal cord and spinal fluid drained. Then remove gills and guts. Next immerse in a slurry of ice and salt water to drop the temp below 40 degrees. So if a tuna is prepared in this manner than it requires no freezing to be fully safe for raw consumption.

I don't freeze until four to five days after I have caught the fish. Nor do I prepare it in the manner above. As matter fact they get gaffed and stuffed in the fish box and covered in ice. Very few cases of food borne illness are a result of consuming raw fish, the ones that do are usually from tropical and sub tropical fish. I am not a microbiologist or an FDA food inspector but I did stay at a Holiday Inn Express last night.


Maguro
Type: Nigiri
Main ingredient: Akami/Tuna
Calories per slice: 45


Although maguro is probably the most common sushi tane, historically speaking it was not even considered to be high quality sushi tane until the beginning of this century. The majority of the maguro served in sushi restaurants is imported from around the world. The bright red maguro is taken from the fish's back. It is very low in fat and high in iron.



Hon Maguro
Type: Nigiri
Main ingredient: Akami/Tuna
Calories per slice: 45


Hon Maguro tuna is a top grade tuna - over 200lbs in size. This meat of this tuna is a very dark red, almost as dark as a red wine. Although maguro is probably the most common sushi tane, historically speaking it was not even considered to be high quality sushi tane until the beginning of this century. The majority of the maguro served in sushi restaurants is imported from around the world. The bright red maguro is taken from the fish's back. It is very low in fat and high in iron.



Maguro Toro
Type: Nigiri
Main ingredient: Toro Oily Tuna
Calories per slice: 70


Toro is taken from the inner portion of the Tuna's belly. It contains the most fat of any part of the fish. Although it is a very pricey cut of tuna, its richness in flavor makes it a very popular choice. Until the mid 1950's, toro was not served as a sushi tane, in fact, it was usually discarded during the filleting process. Toro has the most nutritional value of all sushi tane but is also the highest in calories. It also contains more DHA and EPA than any other fish.

[Albemarle24]

Toro
(fatty tuna)

Love it

[DC Ben]

This thread got me so hungry I defrosted a pack to find it was no good! Dammit sushi blue-b***ls.

Clam chowder it is.

[capteddie]

DC Ben originally wrote:
This thread got me so hungry I defrosted a pack to find it was no good! Dammit sushi blue-b***ls.

Clam chowder it is.



Same thing happened to me:( Atleast the foxes in the back yard ate well......

So who's sending me a couple loins of tuna? [grin][grin]

[DC Ben]

My cat is very happy but I'm worried about my frozen stock.

Gol durn it I just may have to fish for some more ;)

[WildeOne]

I'm grilling a long fin steak for lunch today, medium rare, thank you! I think I'm still alive.
Jim

[frozn1]

Thanks everyone for your replies, if nothing else it has been very educational and though this guy was right about the freezing part, I feel safe to continue to bring soy, wasbee and ginger out on each trip.

Tight lines

warren

[rocksandblues]

oh hell yea!








especially the girl tunas...[grin]

[peaksjam]

From what I understand, most home freezers don't get cold enough to match the temp of commercial freezers anyway, so there is no point in freezing your tuna to kill the bacteria, just to save your catch.


we came home from Oregon Inlet this week with tons of fish and quite a bit was eaten raw or seared. I think that using enough wasabi will kill bacteria anyway [wink]

[fishfool]

Commercial sushi gets flash frozen to 12-15F.

If anyone is in doubt of fresh tuna, I will gladly accept samples over ten pounds. I will do my best (not very accurately) to say wether there is mercury present.

[spyder]

OK Well I figured a chef should go ahead and chime in with my 2cents worth...

To start off the post about the procedure for harvesting sushi grade tuna is correct. As for the Toro it is the most flavorful and the highest price for good quality. $60-180.00 a lb.

Now from my exp. with tuna I have found only one way to freeze tuna and still have sushi grade tuna. I do not freeze tuna to make sushi I only use fresh. There are plenty of parasites that live through the freezing and thawing process. Anyone remember what happens to a goldfish when you freeze it?
If they can live that is proof enough for me!

So for getting nice fresh tasting tuna that still has its natural color after freezing this is the process.

1st- after properly handling your kill, i.e... Knocking it out, bleeding it out, and immersing in ice you should make sure to clean the fish within 12hrs or so. Make sure not to cut any of the guts until the loins have been removed and are away from the innards. You deer hunters know about what can happen to your meat if you are not careful.

2nd- once the loins have been removed and lightly rinsed and dried with a paper towel you need to decide how much loin you will need to freeze (3-4 day shelf life MAX for the sushi)

3rd- the tuna that you are not going to freeze you will need to either vacuumed seal or put into a Ziploc bag and remove the air.
Do not just put this in the frig. It should go into the frig on an ice bath that is able to drain to a catch pan underneath. So after you drill holes in your wife’s' 9x9 brownie pan, since you should only use metal, you will half to remember to get her a new one from the store.

4th- the tuna that you are going to freeze should be cut into large brick size chunks of loin (that’s cut in 1/4s for you big boys) about 10in long.

5th- once you have portioned out your loins you will need a hot echelon pan and a little Pam or veg oil and a paper towel.

6th- turn the pan on med high and allow it to heat up, oil it and sear all sides of the loin for OLNY 5-8 SECONDS. Promptly remove the loin and cool on a chilled plate in the frig for about 15 min or so.

8th - once the loin is cold remove it from frig and wrap securely with several layers of plastic wrap PLEASE only use industrial cling wrap not store bought cling wrap. Use the large rolls from the wholesale club is fine.

9th- after wrapping 3-4 layers of plastic then wrap with 2-3 layers of tin foil.

10th- make sure to label with the date caught and date frozen you can keep it frozen in good quality for about six months.

Now when you want to serve this tuna you will need to plan ahead a little because you will need to thaw it in the frig for 24-36 hours (still wrapped)

Once you have thawed the product then you will unwrap it and with that awesomely sharp filet knife you have start slicing off (shaving off) the outside layer until you have that beautiful loin that you started with.

When you are cleaning the loin you should not be cutting more than an1/8th of an inch or so. The trimmings are still good to eat,
you can toss all of them into a pan with your fav seasonings or make tuna tacos with it.

I have used this method many times for great quality fish and have not been disappointed yet. Go ahead and give it a try with a piece and you will be happy with the results.

I am also going to copy a menu from the last catered dinner that I did.

ENJOY!!!
Chris


Soup
Roasted Chanentay Carrot, White Truffle and Chervil


Appetizer
Half Maine Lobster Tail with Coconut Curry, Micro Greens, Cracklin Bread, and a Red Chili Hummus


Entree
Grilled Beef Tenderloin topped with Wild Mushroom Port Duxelles En croute
Blueline Tilefish wrapped in Peppered Pancetta with
a Blue Crab Cream
Gruyere and Fontina Noodle Cake
Sauteed Yellow Romano Bean and Purple Dragon Bean


Salad
Petite Hearts of Fire coupled with Lady Asian Pears
Pink Peppered Goat Cheese Champaign Vinaigrette


Dessert
Blackberry Mousse with Jack Black Chocolate Cake

[bitemysister]

As long as its pink on the inside I'm gonna eat it...