Does anyone know of a small, cheap(< $300) freezer that reaches
temperatures to at least as low as -4F(-20C)? I would like to keep my
sushi grade seafood frozen for at least a few months. I've been
searching for one for weeks now, but I haven't had much luck. Thanks
for any help.

On Thu, 25 Oct 2007 10:31:22 -0700, wrote:

>Does anyone know of a small, cheap(< $300) freezer that reaches
>temperatures to at least as low as -4F(-20C)? I would like to keep my
>sushi grade seafood frozen for at least a few months. I've been
>searching for one for weeks now, but I haven't had much luck. Thanks
>for any help.

Yes, I own an "Edgestar" Medical freezer. It has a 1.5 cu ft area and
stays at -32F.

I love the thing.

I put a digital temperature gauge on it that shows high/low and
current temps.


Freezer:
http://www.compactappliance.com/xq/J...ct/CMF151L.htm


Digital Temperature gauge:
http://www.partshelf.com/ci00985.html

You HAVE to use Lithium batteries in the freezer. They are good to a
much lower temp than standard batteries. Once I had them in, the thing
worked great.

On Oct 26, 5:20 pm, Merlin > wrote:
> On Thu, 25 Oct 2007 10:31:22 -0700, wrote:
> >Does anyone know of a small, cheap(< $300) freezer that reaches
> >temperatures to at least as low as -4F(-20C)? I would like to keep my
> >sushi grade seafood frozen for at least a few months. I've been
> >searching for one for weeks now, but I haven't had much luck. Thanks
> >for any help.
>
> Yes, I own an "Edgestar" Medical freezer. It has a 1.5 cu ft area and
> stays at -32F.
>
> I love the thing.
>
> I put a digital temperature gauge on it that shows high/low and
> current temps.
>
> Freezer:http://www.compactappliance.com/xq/J...tar_1_5_cu__ft...
>
> Digital Temperature gauge:http://www.partshelf.com/ci00985.html
>
> You HAVE to use Lithium batteries in the freezer. They are good to a
> much lower temp than standard batteries. Once I had them in, the thing
> worked great.

I actually have that page saved to favorites. It was the only one I
found that I was really considering buying, but I couldn't find any
reviews on it. Thanks a lot for the response. It's most likely the
one I'll buy.

If anyone has any others, please feel free to post them. It will
probably be a month or two before I buy one.

On Oct 26, 5:20 pm, Merlin > wrote:
> On Thu, 25 Oct 2007 10:31:22 -0700, wrote:
> >Does anyone know of a small, cheap(< $300) freezer that reaches
> >temperatures to at least as low as -4F(-20C)? I would like to keep my
> >sushi grade seafood frozen for at least a few months. I've been
> >searching for one for weeks now, but I haven't had much luck. Thanks
> >for any help.
>
> Yes, I own an "Edgestar" Medical freezer. It has a 1.5 cu ft area and
> stays at -32F.
>
> I love the thing.
>
> I put a digital temperature gauge on it that shows high/low and
> current temps.
>
> Freezer:http://www.compactappliance.com/xq/J...tar_1_5_cu__ft...
>
> Digital Temperature gauge:http://www.partshelf.com/ci00985.html
>
> You HAVE to use Lithium batteries in the freezer. They are good to a
> much lower temp than standard batteries. Once I had them in, the thing
> worked great.

By the way, have you ever used the freezer to store your sushi seafood
for a couple months or so? If so, did it maintain sushi quality?

On Fri, 26 Oct 2007 22:25:24 -0700, wrote:

>On Oct 26, 5:20 pm, Merlin > wrote:
>> On Thu, 25 Oct 2007 10:31:22 -0700, wrote:
>> >Does anyone know of a small, cheap(< $300) freezer that reaches
>> >temperatures to at least as low as -4F(-20C)? I would like to keep my
>> >sushi grade seafood frozen for at least a few months. I've been
>> >searching for one for weeks now, but I haven't had much luck. Thanks
>> >for any help.
>>
>> Yes, I own an "Edgestar" Medical freezer. It has a 1.5 cu ft area and
>> stays at -32F.
>>
>> I love the thing.
>>
>> I put a digital temperature gauge on it that shows high/low and
>> current temps.
>>
>> Freezer:http://www.compactappliance.com/xq/J...tar_1_5_cu__ft...
>>
>> Digital Temperature gauge:http://www.partshelf.com/ci00985.html
>>
>> You HAVE to use Lithium batteries in the freezer. They are good to a
>> much lower temp than standard batteries. Once I had them in, the thing
>> worked great.
>
>By the way, have you ever used the freezer to store your sushi seafood
>for a couple months or so? If so, did it maintain sushi quality?

I bought it about two months ago. I've had sushi fish in it for about
7 weeks. I've noticed no difference in the quality when defrosted
rapidly in an airtight baggie in cold water.

It takes about 30 minutes to defrost that way and the meat looks and
tastes just like it did when fresh.

If you slow defrost it, it changes the texture of the meat. It makes
it kind of mushy.

Good luck to you man! You'll love this thing.

I catch fish on the beach and put them into it for 10 days to ensure
that no parasites are present. That fish is wonderful. Great texture,
great taste and it's virtually free.

wrote:
> On Oct 26, 5:20 pm, Merlin > wrote:
>
>>On Thu, 25 Oct 2007 10:31:22 -0700, wrote:
>>
>>>Does anyone know of a small, cheap(< $300) freezer that reaches
>>>temperatures to at least as low as -4F(-20C)? I would like to keep my
>>>sushi grade seafood frozen for at least a few months. I've been
>>>searching for one for weeks now, but I haven't had much luck. Thanks
>>>for any help.
>>
>>Yes, I own an "Edgestar" Medical freezer. It has a 1.5 cu ft area and
>>stays at -32F.
>>
>>I love the thing.
>>
>>I put a digital temperature gauge on it that shows high/low and
>>current temps.
>>
>>Freezer:http://www.compactappliance.com/xq/J...tar_1_5_cu__ft...
>>
>>Digital Temperature gauge:http://www.partshelf.com/ci00985.html
>>
>>You HAVE to use Lithium batteries in the freezer. They are good to a
>>much lower temp than standard batteries. Once I had them in, the thing
>>worked great.
>
>
> By the way, have you ever used the freezer to store your sushi seafood
> for a couple months or so? If so, did it maintain sushi quality?

Once the fish is frozen I don't think you need to worry about maintaining
sushi quality. A couple of months in a regular freezer won't be an issue
if it was properly handled from the start.

--
Dan

On Sat, 27 Oct 2007 14:17:53 -0400, Dan Logcher
> wrote:

>Once the fish is frozen I don't think you need to worry about maintaining
>sushi quality. A couple of months in a regular freezer won't be an issue
>if it was properly handled from the start.

Lots of people have ideas that conflict on this.

If parasite control is the issue as it is with me, then a standard
freezer just won't reach a low enough temperature to guarantee dead
parasites unless it gets to below -4F.

If the fish has already been frozen to the proper temps and is free of
parasitic problems, then it's really up to each persons tastes. Try it
in a standard freezer and if that's good for you, then you've got it
licked.

On Oct 26, 5:20 pm, Merlin > wrote:
> On Thu, 25 Oct 2007 10:31:22 -0700, wrote:
> >Does anyone know of a small, cheap(< $300) freezer that reaches
> >temperatures to at least as low as -4F(-20C)? I would like to keep my
> >sushi grade seafood frozen for at least a few months. I've been
> >searching for one for weeks now, but I haven't had much luck. Thanks
> >for any help.
>
> Yes, I own an "Edgestar" Medical freezer. It has a 1.5 cu ft area and
> stays at -32F.
>
> I love the thing.
>
> I put a digital temperature gauge on it that shows high/low and
> current temps.
>
> Freezer:http://www.compactappliance.com/xq/J...tar_1_5_cu__ft...
>
> Digital Temperature gauge:http://www.partshelf.com/ci00985.html
>
> You HAVE to use Lithium batteries in the freezer. They are good to a
> much lower temp than standard batteries. Once I had them in, the thing
> worked great.

I actually have that page saved to favorites. It was the only one I
found that I was really considering buying, but I couldn't find any
reviews on it. Thanks a lot for the response. It's most likely the
one I'll buy.

If anyone has any others, please feel free to post them. It will
probably be a month or two before I buy one.

Merlin wrote:

> On Sat, 27 Oct 2007 14:17:53 -0400, Dan Logcher
> > wrote:
>
>
>>Once the fish is frozen I don't think you need to worry about maintaining
>>sushi quality. A couple of months in a regular freezer won't be an issue
>>if it was properly handled from the start.
>
>
> Lots of people have ideas that conflict on this.
>
> If parasite control is the issue as it is with me, then a standard
> freezer just won't reach a low enough temperature to guarantee dead
> parasites unless it gets to below -4F.
>
> If the fish has already been frozen to the proper temps and is free of
> parasitic problems, then it's really up to each persons tastes. Try it
> in a standard freezer and if that's good for you, then you've got it
> licked.

Unless you are getting the fish right off the boat, a sushi supplier will
have already frozen the fish to disable parasites. I have several pieces
of pre-frozen sushi fish in my standard freezer.

--
Dan

On Sun, 28 Oct 2007 00:21:34 -0400, Dan Logcher
> wrote:

>Merlin wrote:
>
>> On Sat, 27 Oct 2007 14:17:53 -0400, Dan Logcher
>> > wrote:
>>
>>
>>>Once the fish is frozen I don't think you need to worry about maintaining
>>>sushi quality. A couple of months in a regular freezer won't be an issue
>>>if it was properly handled from the start.
>>
>>
>> Lots of people have ideas that conflict on this.
>>
>> If parasite control is the issue as it is with me, then a standard
>> freezer just won't reach a low enough temperature to guarantee dead
>> parasites unless it gets to below -4F.
>>
>> If the fish has already been frozen to the proper temps and is free of
>> parasitic problems, then it's really up to each persons tastes. Try it
>> in a standard freezer and if that's good for you, then you've got it
>> licked.
>
>Unless you are getting the fish right off the boat, a sushi supplier will
>have already frozen the fish to disable parasites. I have several pieces
>of pre-frozen sushi fish in my standard freezer.

I catch my own, Dan. I use the medical freezer as a safety precaution.

Merlin wrote:
> On Sun, 28 Oct 2007 00:21:34 -0400, Dan Logcher
> > wrote:
>
>
>>Merlin wrote:
>>
>>
>>>On Sat, 27 Oct 2007 14:17:53 -0400, Dan Logcher
> wrote:
>>>
>>>
>>>
>>>>Once the fish is frozen I don't think you need to worry about maintaining
>>>>sushi quality. A couple of months in a regular freezer won't be an issue
>>>>if it was properly handled from the start.
>>>
>>>
>>>Lots of people have ideas that conflict on this.
>>>
>>>If parasite control is the issue as it is with me, then a standard
>>>freezer just won't reach a low enough temperature to guarantee dead
>>>parasites unless it gets to below -4F.
>>>
>>>If the fish has already been frozen to the proper temps and is free of
>>>parasitic problems, then it's really up to each persons tastes. Try it
>>>in a standard freezer and if that's good for you, then you've got it
>>>licked.
>>
>>Unless you are getting the fish right off the boat, a sushi supplier will
>>have already frozen the fish to disable parasites. I have several pieces
>>of pre-frozen sushi fish in my standard freezer.
>
>
> I catch my own, Dan. I use the medical freezer as a safety precaution.

I catch my own and eat raw without freezing. I catch striped bass and bluefish.

--
Dan

On Oct 28, 7:50 pm, Dan Logcher > wrote:
> Merlin wrote:
> > On Sun, 28 Oct 2007 00:21:34 -0400, Dan Logcher
> > > wrote:
>
> >>Merlin wrote:
>
> >>>On Sat, 27 Oct 2007 14:17:53 -0400, Dan Logcher
> > wrote:
>
> >>>>Once the fish is frozen I don't think you need to worry about maintaining
> >>>>sushi quality. A couple of months in a regular freezer won't be an issue
> >>>>if it was properly handled from the start.
>
> >>>Lots of people have ideas that conflict on this.
>
> >>>If parasite control is the issue as it is with me, then a standard
> >>>freezer just won't reach a low enough temperature to guarantee dead
> >>>parasites unless it gets to below -4F.
>
> >>>If the fish has already been frozen to the proper temps and is free of
> >>>parasitic problems, then it's really up to each persons tastes. Try it
> >>>in a standard freezer and if that's good for you, then you've got it
> >>>licked.
>
> >>Unless you are getting the fish right off the boat, a sushi supplier will
> >>have already frozen the fish to disable parasites. I have several pieces
> >>of pre-frozen sushi fish in my standard freezer.
>
> > I catch my own, Dan. I use the medical freezer as a safety precaution.
>
> I catch my own and eat raw without freezing. I catch striped bass and bluefish.
>
> --
> Dan-

I used to as well, Dan. However, after my Doctor explained the risk I
was taking by doing so, I quit doing it.

I enjoy them just fine after their 10 day stay in the freezer at -32.

I sincerely hope you never have an occasion to regret your decision to
eat them raw from the ocean without ensuring that they are free of
parasites. Because of my health problems, I can no longer afford that
risk.

John Doe wrote:
> On Oct 28, 7:50 pm, Dan Logcher > wrote:
>
>>Merlin wrote:
>>
>>>On Sun, 28 Oct 2007 00:21:34 -0400, Dan Logcher
> wrote:
>>
>>>>Merlin wrote:
>>
>>>>>On Sat, 27 Oct 2007 14:17:53 -0400, Dan Logcher
> wrote:
>>
>>>>>>Once the fish is frozen I don't think you need to worry about maintaining
>>>>>>sushi quality. A couple of months in a regular freezer won't be an issue
>>>>>>if it was properly handled from the start.
>>
>>>>>Lots of people have ideas that conflict on this.
>>
>>>>>If parasite control is the issue as it is with me, then a standard
>>>>>freezer just won't reach a low enough temperature to guarantee dead
>>>>>parasites unless it gets to below -4F.
>>
>>>>>If the fish has already been frozen to the proper temps and is free of
>>>>>parasitic problems, then it's really up to each persons tastes. Try it
>>>>>in a standard freezer and if that's good for you, then you've got it
>>>>>licked.
>>
>>>>Unless you are getting the fish right off the boat, a sushi supplier will
>>>>have already frozen the fish to disable parasites. I have several pieces
>>>>of pre-frozen sushi fish in my standard freezer.
>>
>>>I catch my own, Dan. I use the medical freezer as a safety precaution.
>>
>>I catch my own and eat raw without freezing. I catch striped bass and bluefish.
>>
>>--
>>Dan-
>
>
> I used to as well, Dan. However, after my Doctor explained the risk I
> was taking by doing so, I quit doing it.
>
> I enjoy them just fine after their 10 day stay in the freezer at -32.
>
> I sincerely hope you never have an occasion to regret your decision to
> eat them raw from the ocean without ensuring that they are free of
> parasites. Because of my health problems, I can no longer afford that
> risk.

I think you guys put way too much concern on the parasites issue. I'm more
concerned about bacteria from cross contamination of sushi fish that makes it
to the sushi bars.

http://www.allaboutworms.com/sushi-worms
The only fish I've seen these worms in was cod, which are known to have them.
They are quite visable and easy to remove. I did not eat the cod raw of course..
I have never seen worms in striperd bass or bluefish and never had an ill effects.

--
Dan

On Oct 30, 10:09 am, Dan Logcher > wrote:

> I think you guys put way too much concern on the parasites issue. I'm more
> concerned about bacteria from cross contamination of sushi fish that makes it
> to the sushi bars.

I'm still trying to figure out why you would be concerned with what
*I* buy or use.

I'm not pushing for you to do anything. I don't care what you do with
your life.

If I think it's best for me, why does that concern you?

Had I said, "I think everyone should do this" then fine, tell me how
you think.

However, the OP obviously intends to do the same as I have done and
has asked for suggestions about possible freezers to buy. I answered
his question.

Then you come in *again* and start with the "I don't think it's
necessary" thing.

I say again, because in the last thread on this when I was discussing
what *I* do, you also stepped in with your opinion against it.

What exactly is it with you on this topic? Why are you seemingly
trying to make an issue of it?

Last, but not least, you have no idea what my health conditions are,
and why I would take more care than others. That said, you also have
no idea of the importance of this issue to my health and I really
don't care what you think of my decision to use this method.

In the future, if you decide to avoid involvement in my threads, I
won't miss your input.

Thanks.

John Doe wrote:
> On Oct 30, 10:09 am, Dan Logcher > wrote:
>
>
>>I think you guys put way too much concern on the parasites issue. I'm more
>>concerned about bacteria from cross contamination of sushi fish that makes it
>>to the sushi bars.
>
>
> I'm still trying to figure out why you would be concerned with what
> *I* buy or use.
>
> I'm not pushing for you to do anything. I don't care what you do with
> your life.
>
> If I think it's best for me, why does that concern you?
>
> Had I said, "I think everyone should do this" then fine, tell me how
> you think.
>
> However, the OP obviously intends to do the same as I have done and
> has asked for suggestions about possible freezers to buy. I answered
> his question.
>
> Then you come in *again* and start with the "I don't think it's
> necessary" thing.
>
> I say again, because in the last thread on this when I was discussing
> what *I* do, you also stepped in with your opinion against it.
>
> What exactly is it with you on this topic? Why are you seemingly
> trying to make an issue of it?
>
> Last, but not least, you have no idea what my health conditions are,
> and why I would take more care than others. That said, you also have
> no idea of the importance of this issue to my health and I really
> don't care what you think of my decision to use this method.
>
> In the future, if you decide to avoid involvement in my threads, I
> won't miss your input.

That's great.. I'm not sure why you're getting all bent out of shape.
It just seems to me you guys are way too concerned about the freezing
issue. You can do what you want for your own health, I wouldn't
expect otherwise. My point is that you're at high risk of getting ill
from bacteria than from a parasite via raw fish, and freezing will not
protect you from bacteria.


--
Dan

On Tue, 30 Oct 2007 15:20:01 -0500, Dan Logcher
> wrote:

>John Doe wrote:
>> On Oct 30, 10:09 am, Dan Logcher > wrote:
>>
>>
>>>I think you guys put way too much concern on the parasites issue. I'm more
>>>concerned about bacteria from cross contamination of sushi fish that makes it
>>>to the sushi bars.
>>
>>
>> I'm still trying to figure out why you would be concerned with what
>> *I* buy or use.
>>
>> I'm not pushing for you to do anything. I don't care what you do with
>> your life.
>>
>> If I think it's best for me, why does that concern you?
>>
>> Had I said, "I think everyone should do this" then fine, tell me how
>> you think.
>>
>> However, the OP obviously intends to do the same as I have done and
>> has asked for suggestions about possible freezers to buy. I answered
>> his question.
>>
>> Then you come in *again* and start with the "I don't think it's
>> necessary" thing.
>>
>> I say again, because in the last thread on this when I was discussing
>> what *I* do, you also stepped in with your opinion against it.
>>
>> What exactly is it with you on this topic? Why are you seemingly
>> trying to make an issue of it?
>>
>> Last, but not least, you have no idea what my health conditions are,
>> and why I would take more care than others. That said, you also have
>> no idea of the importance of this issue to my health and I really
>> don't care what you think of my decision to use this method.
>>
>> In the future, if you decide to avoid involvement in my threads, I
>> won't miss your input.
>
>That's great.. I'm not sure why you're getting all bent out of shape.
>It just seems to me you guys are way too concerned about the freezing
>issue. You can do what you want for your own health, I wouldn't
>expect otherwise. My point is that you're at high risk of getting ill
>from bacteria than from a parasite via raw fish, and freezing will not
>protect you from bacteria.

Thank you for explaining that, Dan. I prepare my own catch less than 1
minute from the surf. I rinse it, bag it and put it in ice water until
an hour or two later. Then I rinse it and freeze it on a flat metal
tray at -32 for 30 minutes.

I then use my foodsaver to vac pac it and freeze it on the same tray.
After freezing, I stack it in it's appropriate place in the freezer.

It's only 1.5 cu ft inside.

About 10-15 pounds of fillets.

Sorry I snapped at you man. Bad day, and I took what you said wrong.

This system gives me a nice, soft, warm, fuzzy feeling that I'm being
good to myself.

Plus, like I've said before, I can afford it, I like gadgets and it's
fun to me with no ill effects that are obvious.

I own almost every gadget known to man.

Within reason.

Merlin wrote:
> Thank you for explaining that, Dan. I prepare my own catch less than 1
> minute from the surf. I rinse it, bag it and put it in ice water until
> an hour or two later. Then I rinse it and freeze it on a flat metal
> tray at -32 for 30 minutes.

Now thats fresh frozen. A few sushi chefs have said keeping the fish
(referring to stripers) on ice for up to 5 days before cleaning is still
acceptable for sushi. I've given a striper to our usual sushi chef and
he was serving it immediately that evening. He actually said its better
a day or so later, after its had some time to age. Lactic acid breaks
down the flesh making it softer and more flavorful.

> I then use my foodsaver to vac pac it and freeze it on the same tray.
> After freezing, I stack it in it's appropriate place in the freezer.

I love my foodsaver. I use that for all meats, hops, grains, and herbs.
Its a great food investment.

> Sorry I snapped at you man. Bad day, and I took what you said wrong.

No problem.. I wasn't trying to make a big issue out of it.

> This system gives me a nice, soft, warm, fuzzy feeling that I'm being
> good to myself.

And if you have compromised immune system I can understand why..

--
Dan