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Sushi (alt.food.sushi) For talking sushi. (Sashimi, wasabi, miso soup, and other elements of the sushi experience are valid topics.) Sushi is a broad topic; discussions range from preparation to methods of eating to favorite kinds to good restaurants. |
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Small sushi freezer
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. |
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Small sushi freezer
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. |
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Small sushi freezer
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. |
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Small sushi freezer
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? |
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Small sushi freezer
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 |
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Small sushi freezer
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. |
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Small sushi freezer
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. |
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Small sushi freezer
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 |
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Small sushi freezer
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. |
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Small sushi freezer
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 |
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Small sushi freezer
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. |
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Small sushi freezer
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 |
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Small sushi freezer
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. |
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Small sushi freezer
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 |
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Small sushi freezer
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. |
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Small sushi freezer
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 |
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