Yin-Seafood Ensures Sushi Safety With EU-Recommended Freezing Process
Hamburg-based Yin-Seafood, a manufacturer and seller of sushi-quality fish, ensures safety by freezing its salmon and tuna at least 24 hours at minus 20 degrees Celsius. This process, recommended by EU regulations, kills parasites and reduces infection risks when consuming raw or nearly raw fish.
Yin-Seafood's commitment to safety is crucial, as fish intended for raw consumption must undergo this freezing process. Proper freezing significantly reduces the risk of infection, making it a vital step in preparing sushi and sashimi at home.
It's important to note that the term 'sushi-quality' is not legally protected. Therefore, consumers should be cautious when buying fish meant for raw consumption. Always ensure fish caught by yourself is thoroughly cooked, especially if it hasn't been professionally frozen. The same applies to fish from the fresh counter or packaged fish from the freezer, even if labeled as suitable for raw consumption.
Yin-Seafood's dedication to freezing fish at minus 20 degrees Celsius for at least 24 hours aligns with EU hygiene requirements, ensuring safer consumption of raw or nearly raw fish. Consumers should be aware of the importance of proper freezing and cooking to minimize infection risks when eating fish raw.
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