Dinner was epic!
 

Followed the advice given by Darkhorse on keeping my yellow on ice for 24 hours. Filleted and cut for sashimii. Not a scrap was left!

YUM, YUM, YUM.... but where is the BEER?

I haven't tried eating my yellowtail raw yet, is 24 hours on ice sufficient to kill any parasites present in the fish? Josh recommended a minimum of 24 hours on ice and preferably 48 hours

I was thinking of throwing the meat in the freezer for a few hours before trying it raw


Did some quick reading and it seems home freezers cool the fish too slowly to kill parasites and only degrades the quality of the fish
Maybe dry ice?

-30F to kill parasites properly. Dry ice is around -100F on its surface. I will try an experiment with my next tuna/jack and see if I can create the perfect environment and report.

I vacuum seal and freeze my yt for a day or two before eating

Destruction -
Cooking (utilize seafood products that have been/are fully cooked to 145 degrees F for 15 seconds)

Freezing -
(1) -20 degrees C (-4 degrees F) or below for 168 hours (seven days) in a freezer; or
(2) -35 degrees C (-31 degrees F) or below for 15 hours in a blast freezer.


"Alternatively, E.U. regulations require freezing at a temperature of no more than -4 ^oF (-20 ^oC) in all parts of the product for not less than 24 h in order to control parasites in fish."



Long version:

http://www.fda.gov/Food/FoodScienceR.../ucm094578.htm


I've read elsewhere that 4 types of Tunas (Yellowfin, Bluefin, Bigeye) are exempt from these requirements and can safely be eaten raw.

Looks amazing! My friends always love when I have them over for "all you can eat sushi".

I fillet mine once home, vacuum seal it then freeze it for a week or so. Still tastes great and I don't notice any issues with texture when eaten raw or lightly seared (and have not been sick.... yet, as I knock on wood).

I ice my fish for a good 24 hours.
I constantly drain any water and add new ice as needed.
After that I grab a beer, a towel, and my knife and go to town on it.
:cheers1: