How Safe Is Raw Fish?

We cook our meat mainly for two reasons, to break down the protein in the meat into amino acids for the flavor and more importantly, destroying any microorganism present in the meat. In the case of sushi and sashimi, raw fish presents a unique savory flavor from the fish oil which would otherwise be destroyed if subjected to high temperature. In order to maintain the flavor cooking of the fish is avoided. However in doing so it presents the other problem; the risk of infection on the meat.

Meat from a healthy animal is actually safe to consume. It is after all part of the animal.  What makes uncooked meat unhealthy is what happens after the slaughter. Without the antibodies when it was alive, the meat is now susceptible to infection. Bacteria will begin to invade the meat and fungus from the external environment may even begin to grow on the meat surface. Hence Japanese fishermen takes additional precaution to prevent these infections when fishing.



On A Japanese Fishing Vessel

The process of producing sashimi grade fish safer for raw consumption begins immediately upon capture of the fish. The fish is gutted immediately on boat and thus removing any chance of infection from the innards, namely from its digestion system which contain infection microorganism. Any remaining blood in the fish is bled out as well leaving the fish only with its desired meat.

Once gutted and cleaned, the fish is subsequently stored in a dry storage room, allowing the muscle's protein to slowly break down into amino acid and glutamate, giving the fish its flavor without the need for any cooking.

A scene at a fish market tuna auction. Photo Credit : telegraph.co.uk

Back on shore, the fish is then sent to the market and fishmongers to be sold to sushi chef's and restaurants. The whole process from fishing to the serving table is done in a sterile and clean environment. All parties involved in the supply chain of sashimi takes to great length to ensure that the fish is not contaminated or they risk damaging their reputation.

Where Do I Get 100% Safe To Consume Raw Fish

Freshness is never an indication for safe for raw consumption.

Nowhere or rather, there's no such thing as entirely safe to consume raw fish. Sellers will never indicate that the fish is safe for raw consumption. They will often indicate that their fish will be 'suitable for sashimi' and some will even mention that fish should always be cooked to minimize risk of bacterial infection and contamination. Even in Japan there are no absolute way to determine if raw fish is entirely safe for consumption. It all hinges on the fishmonger's reputation and trust on them to take the necessary step to provide safe fish.

Sellers will never label their fish is 'safe for raw consumption'

However if you still insist on making your own sashimi or sushi, there are several precautions you can take to ensure minimize the risk of consuming raw fish. Purchase from reputable seller, preferably one that is known to supply sashimi grade fish. If you're buying from a reputable supermarket, look out for the word 'sashimi' on the label. Keep in mind again that the usage of the term 'sashimi' and its guarantee for safe raw consumption is not regulated and it's on the seller's reputation on ensure that they supply fresh untainted fish. Once home it is essential to store and prepare the sashimi in a clean environment.

In the end of the day it's always best to trust a reputable outlet for safe sushi and sashimi.