SUSHI

[Neethu Pratheep]

Dear All,

I would like to clear a major doubt regarding Sushi,

Is it possible to freeze fresh sushi meat (tuna, salmon) for further use? Wherein when required the meat is being thawed and then consumed raw .As far as I know raw meat should be consumed within 24 hours, kindly please provide the correct method and if possible please share the available references also.

Regards,

Neethu Pratheep

Food Hygiene Officer

CAPITAL CLUB DUBAI

P.O. Box 506536 Dubai, United Arab Emirates

Tel   +971 4 364 0111

Mob+971 56 7515 586

www.capitalclubdubai.com

Dubai's Premier Private City Club

[Raj Sekhar]

Dear Neethu,

Why would you like to add a risk by adding a process such as freezing and defrosting into a high risk product? In both ways it's a risk for safety and quality.

Rather why don't you choose a supplier who could give you frozen sushi grade material...which you could eventually thaw safely and  consume in the prescribed shelf life. In house freezing have lot of limitation and contamination risk.

This is just my thought ....the experts of this group could possibly give more inputs on this.

Best regards
Raj

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[Bobby Krishna]

Raj,

Freezing helps reduce parasites and is thus a CCP for fish types that are likely to be contaminated with parasites. However, slow freezing will destroy the cells and thus affect the quality of fish. For the same reason, freezing in retail is not recommended.

It is also important to look at what stage the fish is frozen.

Extending shelflife this way could Be a food safety and traceability nightmare.

Bobby

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[Nida Rizvi]

Dear Fish served raw required to be frozen as per fda requirement to kill parasite.

Or farmed raised otherwise fed on paletted feeds free from parasite.

And the requirement for 24 hours after thawing is for cooked food.

Sent from my iPhone

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[Neethu Pratheep]

Dear Mr Bobby,

As I have mentioned earlier the fresh fish(Salmon) is being frozen at the same day when it is received, the required is portioned and the remaining is being frozen the same day,

Regards,

Neethu

[Mohammed Thasreef]

Dear N,

I believe, what you are trying to say is that you transfer it to a frozen storage equipment (freezer @ -18 degree). This could only do a slow freezing as Mr.Bobby mentioned, leading to cell damage hence poor quality and at times might take hours to reach a core temperature of -18 (which should be the case for a frozen item). fishes frozen at temperatures as low as -30 degrees tend to have water left unfrozen leading to spoilage.  In which case, procuring commercially frozen fillet as mentioned by Raj is your best bet.

Now, if you happen to have a commercial freezer in hand, voila, you can quick freeze it and store it for further use.

PS: There is this article from FAO if you would like to self educate

http://www.fao.org/docrep/003/v3630e/v3630e03.htm#2.1%20What%20happens%20during%20freezing

Hope it helps.

Good day.

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[SREENADH C Menon]

Dear Neethu and team

I'm not sure whether my suggestions well received or not in previous post, Please do find the below recommendations:

1. Receive the fresh for the sushi preparation and cut into specific portions under controlled temperature.

2. Vacuum Pack the same.

3. Freeze the same in the Freezer by providing time and temperature combination of -20 Degree Celsius for 7 days to kill the parasites.

4. Store the same for 7 to 14 day period in the freezer.

5. Thaw the required portions in the chiller for one day.

6. Use the same for Sushi Preperation.

Cells of the fish required oxygen for any kind of activity, did this vacuum packing method can prevent the cell damage?

Please do recommend me any corrections need to be made in the above mentioned methodology.

Thanks and Regards

Sree.

Thanks and Regards

Sreenadh CM

[SREENADH C Menon]

Dear All,

Greetings from Maldives!!!

Can we follow the type of method mentioned below,

1. Fresh fishes are cut into specific portions while receiving for sushi preparation.

2. Vacuum pack the same.

3. Freeze the remaining vacuum portions in the freezer at a time and temperature combination of -20 Degree Celsius for 7 days. ( Verify the process by giving the samples for Lab testing for the parasite identification) 

4. Try to use the frozen portions with in 7 to 14 day period.

5. Thaw the same in the chiller one day prior for the usage.

6. Use for Sushi preparation.

Please do notify me, is there any other methodology added to these or corrections need to be made.

Thanks and Regards

Sreenadh CM

On Thursday, October 6, 2016 at 1:02:17 PM UTC+5, Neethu Pratheep wrote:

[Bobby Krishna]

Sreenadh,

There are no safety concerns provided the fish has been kept below 3 C after catch.

It should also be used immediately after thawing.

In Dubai, I would recommend that inhouse freezing is done in consultation with the food inspection officer and an SOP (part of the haccp system) be developed and approved.

Bobby

Sent from my iPhone

[SREENADH C Menon]

Noted and agreed.

Thanks Bobby and Team.

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