Image: library.thinkquest.org

Sushi is “in” these days. As amateur sushi chefs and home cooks are handling more and more sushi on a daily basis, it is drawing concern from the international sushi committee that there isn’t enough communication or awareness on how to properly handle and prepare raw fish.

A lack of experience and training leads to mishandling of raw fish, and it can lead to serious bouts of food poisoning.  If this happened at only one restaurant and the media catches wind of it, it could deal a serious blow to the Japanese food industry.

Chef Yoshi Tome of the restaurant, “Sushi Ran” told Reuters, “Everybody thinks: ’sushi is so expensive — I can buy cheap fish, fresh fish, I can make it at home.’ It’s not true. Not every fish is suitable to eat raw.”

He even recommends avoiding consumption of raw salmon, due to the amount of parasites the fish could carry.

Source

~ Kin

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