4 tips for eating raw Japanese sashimi to avoid poisoning

Eat frozen raw fish

Sashimi is "cutting fresh meat to eat". Sashimi usually only uses seafood. Seafood in brackish or fresh water is not suitable for making sashimi because of its higher parasitic infection. Immediately after catching the fish, a sharp nail is pierced through the fish's head, causing the fish to die immediately, then arranging the fish on the grinding stone. Suddenly rapidly freezing frozen fish (-20 ° C to -35 ° C) will keep fresh for about 10 days without spoiling. If the fish slowly die, the quality cannot be guaranteed.

The fish is frozen for a week in a low temperature environment, causing the parasites to become paralyzed, at least to minimize the number of parasites.

Eat raw fish with washabi

To limit the poison in sea fish, Japanese people have a habit of using wasabia (also known as natural mustard) when eating sushi, sashimi as well as many other raw fish dishes. In addition to increasing the taste, this is also a highly detoxifying medicinal herb, because they have the ability to help kill harmful bacteria, parasites.

In particular, natural wasabia extract also helps the liver to eliminate dangerous toxins left in living fish by containing the active ingredient isothiocyanates, which helps activate the transcription factor Nrf2, thereby increasing the synthesis of molecules. Protein promotes detoxification processes in the liver.

At the same time, wasabia enhances antimicrobial and anti-toxic properties from the outside, inhibiting and reducing the accumulation of bacteria and heavy metals. This helps Kupffer cells not be activated excessively, thereby proactively combating poison, protecting and regenerating damaged liver cells. The study also showed that using natural wasabia essence helps increase Nrf2 up to 3 times after only 6 hours.

Serve with soy sauce, salt ginger

Eating sashimi properly must put the raw fish into the mustard dissolved in Japanese soy sauce (a form of low sodium soy sauce). Can be eaten with grated radish, perilla leaves to add spice to your liking. However, Japanese people often do not eat with other spices to preserve the taste of fresh fish. When eating sashimi, start from fish, seafood tastes light, white and then gradually increases to dark color.

Ginger, in addition to increasing the flavor, also to kill harmful bacteria and parasites often found in fresh seafood. Ginger salt also helps reposition the taste after each piece of sashimi to switch to a new type of fish.

Do not eat more than 5 times / month

Experts recommend eating sashimi no more than 5 meals a month. People with liver dysfunction, a weakened immune system, and people with colon disease should not eat sashimi.

Bacteria can grow on non-fresh fish, creating enzymes called histamine that cause poisoning. Some tropical fish also have a natural toxin called ciguatera that causes symptoms related to nerves or the stomach and intestines.

In particular, tuna also exists a certain amount of mercury, eating raw can often damage the nervous system development in the fetus in pregnant women. It can cause vision problems, memory loss, headaches and hair loss.