[reonainoue]

Hi,

I would try not use frozen fish for sushi nor sashimi, nor even Ceviche.

When I freeze fish for sashimi or sushi, I just clean the inside of the body and wrap with kitchen paper. Then use vacuum packing and freeze it.

When defrosting, leave the frozen fish into refregirator for about 12hrs. Do not leave the frozen fish at room temp to defrost....too much fluid comes out from its body and lose the taste.

Also, do not use frozen fish for sashimi or sushi if the fish is frozen more than 3 weeks.

For Fluke, Seabass, Blackfish, and Tuna, it should hold for 4-5 days in the refregirator for sashimi or sushi. However, you need to bleed it as soon as you catch, and put into a cooler box. When you get home, clean the inside and wrap it with kitchen paper and wrap it. Then, store the fish in the refregirator. When you put the fish in the refregirator, keep the fish where the temp change much (ie. put into tapperware or end of regregirator).

For Ling and COd, there's no way to eat them in raw....parasite issue.
Porgy...3 days is the most.