Yellowtail Bacteria

[vellocity]

Originally Posted by Grego

Never heard of that, seems like a recipe to me, to eat it cooked later on. Salt draws water out, sake could make the meat sweet.

The chef certainly can't mean to eat it later on sashimi style. Frozen stuff taste like crap, the coloring, taste, and texture is a dead give away that it was frozen. I wouldn't even make poke out of frozen stuff. I think maybe you can make spicy tuna roll mix with it since you mash it up and douse it with seasoning anyhow.

never had a problem eating raw Hamachi either..
but.....about frozen fish..
ALOT of the Sashimi and Sushi we eat at majority of the Japanese restaurants ARE indeed frozen..
Tuna is flash frozen, and even treated with a coloring agent to make it perfectly pink/red...
Hamachi is ALL from farm raised Japan YT and frozen... that's why restaurant Hamachi taste so oily and buttery, and our local YT taste so crunchy and tough.. kinda like farm raised salmon and wild caught salmon, two completely different tastes and textures!

i like fresh caught tuna sashimi over restaurant tuna sashimi
i like farm raised hamachi over our local fresh hamachi... whoops!
i like farm raised salmon over wild caught salmon too! farm raised taste more oily