I have had snapper fresh from the sea many times without any cooking, actually pretty damn good..They have a really disappointing selection of sushi, restaurant is more geared towards noodles and rice. White fish is apparently Red Snapper. Sticking with Salmon, Snapper, and Eel.
They have “white tuna”, but I stay away from that, “white tuna” is actually a fish called Escolar. It is hard to digest and can give you the shits.
What?I have had snapper fresh from the sea many times without any cooking, actually pretty damn good..
I think you can get a parasite if you don't freeze it first...Oh well, I feel fine so far...just learned about it this year.
I likely would have seen it in the pieces I ate...but an egg is possibleWhat?
Do you mean all fish or just snapper?I likely would have seen it in the pieces I ate...but an egg is possible
worms are in many many many types of seafood...freezing kills em
Then just cook it, dipshit.I likely would have seen it in the pieces I ate...but an egg is possible
worms are in many many many types of seafood...freezing kills em
most fish will be packing a parasiteDo you mean all fish or just snapper?
I've been cooking fish for seriously 25 odd years, freezing it damages the texture and the freshness. I even look out for "previously been frozen" labels at the fish counter. I've had seafood poisoning or any food poisoning only once. You can smell if it's bad.most fish will be packing a parasite
Stand your ground about what, dipshitI'll stand my ground on this, @Frank Armitage
If there's one and only thing I know about and can discuss at length, it's food.
Dipshit's the word of the day is it?Stand your ground about what, dipshit
Most sushi is previously frozenI've been cooking fish for seriously 25 odd years, freezing it damages the texture and the freshness. I even look out for "previously been frozen" labels at the fish counter. I've had seafood poisoning or any food poisoning only once. You can smell if it's bad.
My favourite fish cooking times are literally as I can see the boat come in to the dock and buying it there. I cook a lot of fish. Not in this country fresh off the boat admittedly but in the UK and Europe loads.Most sushi is previously frozen
With exceptions in Asia
Talking raw
BlahblahMy favourite fish cooking times are literally as I can see the boat come in to the dock and buying it there. I cook a lot of fish. Not in this country fresh off the boat admittedly but in the UK and Europe loads.
Freezing fish changes the texture of it completely.
Guttingly I have two amazing halibut steaks I had to freeze the other day.Stand by it then