Moromoto prep

https://www.youtube.com/watch?v=uiOq9EdFcys

breakdown of a whole tuna

https://www.youtube.com/watch?v=7gNqLRbX8uM

https://www.youtube.com/watch?v=62L_uqk26KE - Raw fish safety

Raw fish, main risks

• bacteria

  • Feed on flesh after death and multiply
  • Fish needs to be bled and gutted ASAP after killing
  • put on ice (keep temp down)/ frozen
  • filetted as close to serving as possible (reduce air contamination)
  • Whole fish can last well on ice / frozen

• parasites - many but the 3 below are the ones that can live in mammals

  • cod worm
  • Anisakis
  • tapeworm
  • Fresh water fish and wild salmon, wild fish - don’t eat them raw - parasite risk
  • Tuna, scallop and oysters are free from these
  • Farmed fish (aquacultured) are parasite free - arctic char and branzino (Mediteranean bass)
  • Farmed salmon depends on farming methods - probably best to freeze first - wrapped tight in freezer for 7 days is enough to kill parasites - defrost in fridge for 24 horus before serving

eat raw fish within 24 hour of purchase, ask when it was killed / prepped

Ask your fishmonger when the fish was filleted - find a good one with a high turnover

Most sushi restaurants will freeze fish before prepping - they have tech that doesn't allow water to crystalise - keeps texture well. This is requied in the USA by law

home freezers will destroy the texture of a lot of fish - salmon due to its fat holds up nicely

Freezing only pauses bacteria growth but does not kill them - supermarket frozen is not good enough - lots of transport - refrozen a lot of times - texture not ideal