Re: sea bass freshness question?
Here in the U.S, Tuna is mostly frozen and shipped to the restaurant.
However, Fluke, Seabass, Porgy, Skipjack, Yellowtail, Jack Mackerel, Mackerel, etc are not.
For some cases like Tuna, they are frozen right after being caught at least -40C degrees to preserve freshness.
And ALS Mako is correct, unless you have a rapid freeze freezer, the cell wall got broken during frozen process. This destroys the taste.
By the way, if you make sashimi or sushi on the same day you catch, it's not that tasty. You need to keep in the refregirator for a day or 2 to age.
I usually wait a day for porgy, 2 days for fluke/Seabass, and 5-6 days for blackfish. Trust me, this is the best way to enjoy full flavor of fish....I was born and raised in Japan.
Oh, as for getting sick from fish, there are several rules to prevent.
1. Never eat fish in raw where there are whales...such as Cod.
2. Never leave the fish on room temp or outside more than 10mins...instead, put them in a cooler box right after bleeding.
3. Bleed all the fish...........even Mackerel.
4. Use ginger or wasabi....these sanitizes.
As for the parasite, the only parasite you have to be carefuyl is the worms called Anisakis, typically found on COd, Monkfish and Mackerel.
This causes serious stomachache.........
They live in the organ of fish but somewhat they live in the flesh for Cod and Monkfish....
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