I've just bought a medical freezer that is digitally controlled down
to -20C, (-4F).

After researching through an FDA scientist, I've discovered that fish
frozen at -20C for one week, is free of parasites and safe to eat.

I'm going to buy several types of fillets from a local fish market,
vacuum pack them individually and freeze them for 10 days, (3 extra to
err on the side of caution).

I'll then rapidly defrost them in cool water and give them a try as
sushi, both as sashimi and in rolls.

I'm not sure what to expect in terms of flavor and texture, but it'll
be an interesting experiment.

I'll post the results in this thread in about 12 days or so, (it
hasn't arrived yet).

Has anyone here tried this method?

"John Doe" wrote in message
ups.com...
I've just bought a medical freezer that is digitally controlled down
to -20C, (-4F).

After researching through an FDA scientist, I've discovered that fish
frozen at -20C for one week, is free of parasites and safe to eat.

I'm going to buy several types of fillets from a local fish market,
vacuum pack them individually and freeze them for 10 days, (3 extra to
err on the side of caution).

I'll then rapidly defrost them in cool water and give them a try as
sushi, both as sashimi and in rolls.

I'm not sure what to expect in terms of flavor and texture, but it'll
be an interesting experiment.

I'll post the results in this thread in about 12 days or so, (it
hasn't arrived yet).

Has anyone here tried this method?


Sounds like an interesting experiment.
One question that comes to mind- for the most part, fish I see for sale in
supermarkets
and even some dedicated fish markets are not of a level of freshness that
I'd use them
in raw dishes.
Are these the kind of fish you are going to freeze? Because if so, I can't
imagine that the freezing
process is going to make them any fresher.
M

John Doe wrote:
I've just bought a medical freezer that is digitally controlled down
to -20C, (-4F).

After researching through an FDA scientist, I've discovered that fish
frozen at -20C for one week, is free of parasites and safe to eat.

I'm going to buy several types of fillets from a local fish market,
vacuum pack them individually and freeze them for 10 days, (3 extra to
err on the side of caution).

I'll then rapidly defrost them in cool water and give them a try as
sushi, both as sashimi and in rolls.

I'm not sure what to expect in terms of flavor and texture, but it'll
be an interesting experiment.

I'll post the results in this thread in about 12 days or so, (it
hasn't arrived yet).

Has anyone here tried this method?


I'm not sure what this will tell you, other than what fish tastes/feels
like after being frozen, which many have been previously anyway. I would
think that you would have to inoculate them with parasites prior to
freezing, then test them after thawing to see the results. Since fish
used for sushi is previously frozen (with the exception of some tuna) I
would think that the texture would be the same as any sushi
restaurant.... or perhaps mushier if it had been previously frozen...no?

--
HTTP://www.sushifaq.com/ The Sushi FAQ
HTTP://www.sushifaq.com/sushiotaku/ The Sushi Otaku Blog
HTTP://www.sushifaq.com/sushiyapedia/ Sushi-Ya-Pedia Restaurant Finder
HTTP://www.theteafaq.com/ The Tea FAQ
HTTP://www.jerkyfaq.com/ The Jerky FAQ

On Jul 26, 12:18 pm, "Musashi" wrote:
"John Doe" wrote in message

ups.com...





I've just bought a medical freezer that is digitally controlled down
to -20C, (-4F).

After researching through an FDA scientist, I've discovered that fish
frozen at -20C for one week, is free of parasites and safe to eat.

I'm going to buy several types of fillets from a local fish market,
vacuum pack them individually and freeze them for 10 days, (3 extra to
err on the side of caution).

I'll then rapidly defrost them in cool water and give them a try as
sushi, both as sashimi and in rolls.

I'm not sure what to expect in terms of flavor and texture, but it'll
be an interesting experiment.

I'll post the results in this thread in about 12 days or so, (it
hasn't arrived yet).

Has anyone here tried this method?

Sounds like an interesting experiment.
One question that comes to mind- for the most part, fish I see for sale in
supermarkets
and even some dedicated fish markets are not of a level of freshness that
I'd use them
in raw dishes.
Are these the kind of fish you are going to freeze? Because if so, I can't
imagine that the freezing
process is going to make them any fresher.
M-

I'm going to be very picky and buy only from fish markets that have
fresh fish. I'm on the coast in Florida and most of the local fish
markets buy the fish from the private boaters when they come in. I
have several that will call me when they get in a load of fresh stuff.
If, after freezing, it's still of good taste and texture, then I'll
stock up and have an "on-hand" supply at my house.

On Jul 26, 12:28 pm, Warren Ransom wrote:
John Doe wrote:
I've just bought a medical freezer that is digitally controlled down
to -20C, (-4F).

After researching through an FDA scientist, I've discovered that fish
frozen at -20C for one week, is free of parasites and safe to eat.

I'm going to buy several types of fillets from a local fish market,
vacuum pack them individually and freeze them for 10 days, (3 extra to
err on the side of caution).

I'll then rapidly defrost them in cool water and give them a try as
sushi, both as sashimi and in rolls.

I'm not sure what to expect in terms of flavor and texture, but it'll
be an interesting experiment.

I'll post the results in this thread in about 12 days or so, (it
hasn't arrived yet).

Has anyone here tried this method?

I'm not sure what this will tell you, other than what fish tastes/feels
like after being frozen, which many have been previously anyway. I would
think that you would have to inoculate them with parasites prior to
freezing, then test them after thawing to see the results. Since fish
used for sushi is previously frozen (with the exception of some tuna) I
would think that the texture would be the same as any sushi
restaurant.... or perhaps mushier if it had been previously frozen...no?

What it tastes like and the texture of the fish is exactly why I'm
doing this.

If the taste is still good and the texture is pleasant, then I'll have
my own personal supply of sushi in my house. Quite often, I want some
sushi, but don't feel like going out to a restarant or fish market. To
have it at the house any time I want some, would be great for me.

If I understand what you're saying, you think that *all* sushi fish
has been frozen prior to serving it anywhere? I would think that at
least *some* places have it fresh and not previously frozen. Perhaps
I'm mistaken.

"John Doe" wrote in message
oups.com...
On Jul 26, 12:18 pm, "Musashi" wrote:
"John Doe" wrote in message

ups.com...





I've just bought a medical freezer that is digitally controlled down
to -20C, (-4F).

After researching through an FDA scientist, I've discovered that fish
frozen at -20C for one week, is free of parasites and safe to eat.

I'm going to buy several types of fillets from a local fish market,
vacuum pack them individually and freeze them for 10 days, (3 extra to
err on the side of caution).

I'll then rapidly defrost them in cool water and give them a try as
sushi, both as sashimi and in rolls.

I'm not sure what to expect in terms of flavor and texture, but it'll
be an interesting experiment.

I'll post the results in this thread in about 12 days or so, (it
hasn't arrived yet).

Has anyone here tried this method?

Sounds like an interesting experiment.
One question that comes to mind- for the most part, fish I see for sale
in
supermarkets
and even some dedicated fish markets are not of a level of freshness that
I'd use them
in raw dishes.
Are these the kind of fish you are going to freeze? Because if so, I
can't
imagine that the freezing
process is going to make them any fresher.
M-

I'm going to be very picky and buy only from fish markets that have
fresh fish. I'm on the coast in Florida and most of the local fish
markets buy the fish from the private boaters when they come in. I
have several that will call me when they get in a load of fresh stuff.
If, after freezing, it's still of good taste and texture, then I'll
stock up and have an "on-hand" supply at my house.


I see. What species do you plan on working with?

John Doe wrote:
On Jul 26, 12:28 pm, Warren Ransom wrote:
John Doe wrote:
I've just bought a medical freezer that is digitally controlled down
to -20C, (-4F).
After researching through an FDA scientist, I've discovered that fish
frozen at -20C for one week, is free of parasites and safe to eat.
I'm going to buy several types of fillets from a local fish market,
vacuum pack them individually and freeze them for 10 days, (3 extra to
err on the side of caution).
I'll then rapidly defrost them in cool water and give them a try as
sushi, both as sashimi and in rolls.
I'm not sure what to expect in terms of flavor and texture, but it'll
be an interesting experiment.
I'll post the results in this thread in about 12 days or so, (it
hasn't arrived yet).
Has anyone here tried this method?
I'm not sure what this will tell you, other than what fish tastes/feels
like after being frozen, which many have been previously anyway. I would
think that you would have to inoculate them with parasites prior to
freezing, then test them after thawing to see the results. Since fish
used for sushi is previously frozen (with the exception of some tuna) I
would think that the texture would be the same as any sushi
restaurant.... or perhaps mushier if it had been previously frozen...no?

What it tastes like and the texture of the fish is exactly why I'm
doing this.

If the taste is still good and the texture is pleasant, then I'll have
my own personal supply of sushi in my house. Quite often, I want some
sushi, but don't feel like going out to a restarant or fish market. To
have it at the house any time I want some, would be great for me.

If I understand what you're saying, you think that *all* sushi fish
has been frozen prior to serving it anywhere? I would think that at
least *some* places have it fresh and not previously frozen. Perhaps
I'm mistaken.



http://www.sushifaq.com/sushi-grade-fish.htm

While it's a recommendation, not a requirement that fish be frozen prior
to raw consumption, I've talked to a lot of itamae who have told me that
the fish they have was frozen at some point (and some species they
even buy frozen and thaw themselves, e.g. hamachi)... That's no
guarantee that they all make sure of this, but it is my opinion that if
you own a sushi restaurant, you would want to take steps to make sure
that your clientèle don't get sick.

--
HTTP://www.sushifaq.com/ The Sushi FAQ
HTTP://www.sushifaq.com/sushiotaku/ The Sushi Otaku Blog
HTTP://www.sushifaq.com/sushiyapedia/ Sushi-Ya-Pedia Restaurant Finder
HTTP://www.theteafaq.com/ The Tea FAQ
HTTP://www.jerkyfaq.com/ The Jerky FAQ

On Thu, 26 Jul 2007 18:05:22 GMT, "Musashi"
wrote:


"John Doe" wrote in message
roups.com...
On Jul 26, 12:18 pm, "Musashi" wrote:
"John Doe" wrote in message

ups.com...





I've just bought a medical freezer that is digitally controlled down
to -20C, (-4F).

After researching through an FDA scientist, I've discovered that fish
frozen at -20C for one week, is free of parasites and safe to eat.

I'm going to buy several types of fillets from a local fish market,
vacuum pack them individually and freeze them for 10 days, (3 extra to
err on the side of caution).

I'll then rapidly defrost them in cool water and give them a try as
sushi, both as sashimi and in rolls.

I'm not sure what to expect in terms of flavor and texture, but it'll
be an interesting experiment.

I'll post the results in this thread in about 12 days or so, (it
hasn't arrived yet).

Has anyone here tried this method?

Sounds like an interesting experiment.
One question that comes to mind- for the most part, fish I see for sale
in
supermarkets
and even some dedicated fish markets are not of a level of freshness that
I'd use them
in raw dishes.
Are these the kind of fish you are going to freeze? Because if so, I
can't
imagine that the freezing
process is going to make them any fresher.
M-

I'm going to be very picky and buy only from fish markets that have
fresh fish. I'm on the coast in Florida and most of the local fish
markets buy the fish from the private boaters when they come in. I
have several that will call me when they get in a load of fresh stuff.
If, after freezing, it's still of good taste and texture, then I'll
stock up and have an "on-hand" supply at my house.


I see. What species do you plan on working with?

Tuna is my favorite. It'll be one of the kinds I try first. It depends
a lot on what the market has on hand the day I get the freezer.

Whiting is a very popular fish here. I'll try it also.

Do you have any suggestions?

"Terrorist Killer" wrote in message
...
On Thu, 26 Jul 2007 18:05:22 GMT, "Musashi"
wrote:


"John Doe" wrote in message
groups.com...
On Jul 26, 12:18 pm, "Musashi" wrote:
"John Doe" wrote in message

ups.com...





I've just bought a medical freezer that is digitally controlled down
to -20C, (-4F).

After researching through an FDA scientist, I've discovered that fish
frozen at -20C for one week, is free of parasites and safe to eat.

I'm going to buy several types of fillets from a local fish market,
vacuum pack them individually and freeze them for 10 days, (3 extra
to
err on the side of caution).

I'll then rapidly defrost them in cool water and give them a try as
sushi, both as sashimi and in rolls.

I'm not sure what to expect in terms of flavor and texture, but it'll
be an interesting experiment.

I'll post the results in this thread in about 12 days or so, (it
hasn't arrived yet).

Has anyone here tried this method?

Sounds like an interesting experiment.
One question that comes to mind- for the most part, fish I see for
sale
in
supermarkets
and even some dedicated fish markets are not of a level of freshness
that
I'd use them
in raw dishes.
Are these the kind of fish you are going to freeze? Because if so, I
can't
imagine that the freezing
process is going to make them any fresher.
M-

I'm going to be very picky and buy only from fish markets that have
fresh fish. I'm on the coast in Florida and most of the local fish
markets buy the fish from the private boaters when they come in. I
have several that will call me when they get in a load of fresh stuff.
If, after freezing, it's still of good taste and texture, then I'll
stock up and have an "on-hand" supply at my house.


I see. What species do you plan on working with?

Tuna is my favorite. It'll be one of the kinds I try first. It depends
a lot on what the market has on hand the day I get the freezer.

Whiting is a very popular fish here. I'll try it also.

Do you have any suggestions?

Tuna, preferably bluefin or bigeye, but yellowfin will do should work well
for you.
Albacore will also. The whiting you refer to must be the southern kingfish
which
I've never actually encountered in my life. But if it's a straight up lean
white-meat fish, I'd certainly try it.
Mahi-mahi generally isn't considered good for sushi/sashimi although I've
seen it in
some low-end sushi joints in Japan. The marlin species are also sold as
sashimi/sushi
in some parts of Japan as I've seen them. Other Florida species like Wahoo,
King Mackerel,
it's rather hard to say. They'd just need to be tested as would any of the
sea breams, snappers
and grunts. Grouper exists in Japan as sashimi.sushi as I've had it numerous
times although it's
not one of my favorites, just very white-meat and meaty. Southern Flounder
will work well.
Could give you better suggestions if you gave me a list of the species you
find at your
fish store.
M

On Fri, 27 Jul 2007 15:32:23 GMT, "Musashi"
wrote:


Do you have any suggestions?

Tuna, preferably bluefin or bigeye, but yellowfin will do should work well
for you.
Albacore will also. The whiting you refer to must be the southern kingfish
which
I've never actually encountered in my life. But if it's a straight up lean
white-meat fish, I'd certainly try it.
Mahi-mahi generally isn't considered good for sushi/sashimi although I've
seen it in
some low-end sushi joints in Japan. The marlin species are also sold as
sashimi/sushi
in some parts of Japan as I've seen them. Other Florida species like Wahoo,
King Mackerel,
it's rather hard to say. They'd just need to be tested as would any of the
sea breams, snappers
and grunts. Grouper exists in Japan as sashimi.sushi as I've had it numerous
times although it's
not one of my favorites, just very white-meat and meaty. Southern Flounder
will work well.
Could give you better suggestions if you gave me a list of the species you
find at your
fish store.
M

Thank you Musashi. The types of fish at my local market or off the
boats depend only on what is running at any given time of year. I've
just been told that my freezer won't be shipping until 8/17, so I have
some time to wait.

Right now, Kingfish, flounder, mangrove snapper, whiting (Southern
Kingfish) are hitting well and all the boats are bringing them in.

Kingfish can't be sold legally, but there is a bunch of mangrove
snapper, flounder and whiting.

As soon as my freezer comes in, I'll get whatever is available and
I'll be letting you know how it works.

The freezer is supposed to ship on or about 8/17.

Then, I'll receive it, wash it good, set it up and let it come to it's
lowest temperature for a couple of days.

Then a trial load of one fillet of at least four types of fish.
Whatever is available that day.

I'm seriously anxious to get this thing!

I love to make my own sushi, but quite often, I just don't feel like
waiting down at the docks for the boats to come in.

This way, I can have sushi of almost any kind, any time I wish.

On a side note, does anyone have a good recipe for a "shrimp sauce"
that isn't too spicy but still very flavorful? One of my favorite
rolls at one of my favorite places drizzles some on what they call a
"Dragon" roll. It doesn't cover the flavor of the veggies, tuna, and
tempura shrimp in the roll, but it does add a very nice flavor to it.

Well, the freezer arrived, has been sanitized and is currently
"burning in" on my kitchen counter-top.

It fit perfectly between the counter and the bottom of my cabinets.
Nice looking piece of equipment as well.

It's rated at -4F and is amazing me by holding at -25F.

A high temp of -23.

I'm going to let it stay empty for a week to see if it fails and to
see what the high/low will be. I'll add fish to it after next Friday
after pre-freezing it in the regular household freezer. This will
avoid much of a "shock" to the sushi freezer when adding items.

I'll mark each wrapper with the Date/Time of entry and let it stay at
temp for 10 days instead of the FDA suggested 7 days.

That will take me to the 10th of Sept. when I'll have my first meal
come out of the freezer.

I'll be sure to post a sushi report after the first test of it's
capability.

Until then, happy sushi to all of you!

On 2007-08-24 14:35:01 -0700, John Doe said:

Well, the freezer arrived, has been sanitized and is currently
"burning in" on my kitchen counter-top.

It fit perfectly between the counter and the bottom of my cabinets.
Nice looking piece of equipment as well.

It's rated at -4F and is amazing me by holding at -25F.

A high temp of -23.

I'm going to let it stay empty for a week to see if it fails and to
see what the high/low will be. I'll add fish to it after next Friday
after pre-freezing it in the regular household freezer. This will
avoid much of a "shock" to the sushi freezer when adding items.

I'll mark each wrapper with the Date/Time of entry and let it stay at
temp for 10 days instead of the FDA suggested 7 days.

That will take me to the 10th of Sept. when I'll have my first meal
come out of the freezer.

I'll be sure to post a sushi report after the first test of it's
capability.

Until then, happy sushi to all of you!

What did this gizmo cost you?
--
///---

On Aug 24, 7:14 pm, Gerry wrote:
On 2007-08-24 14:35:01 -0700, John Doe said:





Well, the freezer arrived, has been sanitized and is currently
"burning in" on my kitchen counter-top.

It fit perfectly between the counter and the bottom of my cabinets.
Nice looking piece of equipment as well.

It's rated at -4F and is amazing me by holding at -25F.

A high temp of -23.

I'm going to let it stay empty for a week to see if it fails and to
see what the high/low will be. I'll add fish to it after next Friday
after pre-freezing it in the regular household freezer. This will
avoid much of a "shock" to the sushi freezer when adding items.

I'll mark each wrapper with the Date/Time of entry and let it stay at
temp for 10 days instead of the FDA suggested 7 days.

That will take me to the 10th of Sept. when I'll have my first meal
come out of the freezer.

I'll be sure to post a sushi report after the first test of it's
capability.

Until then, happy sushi to all of you!

What did this gizmo cost you?

$208.10 delivered.

The digital freezer gauge was $35

On 2007-08-25 10:32:22 -0700, John Doe said:

Until then, happy sushi to all of you!

What did this gizmo cost you?

$208.10 delivered.

The digital freezer gauge was $35

I know your intent is to freeze sushi and then eat it. I further seem
to recall your intent is to find out if it tastes better/fresher than
regularly frozen seafood. Or maybe in hopes the fish will be okay
frozen for longer periods of time?

But is that the entire rationale for the purchase of this gizmo? Just
for freezing fish?
--
///---