— Star Pelsue

So the it's it's very difficult to give their single answer to that question. But then there are two aspects of all I can yeah to ask that you have to be careful. It's one is of course the parasites and the bacteria and another one is rotting. So the fish itself is not good enough for for for associate and the first part parasite is the easiest thing to see the views you can actually see it and it if the fish is Fresh enough then there. I mean it most of the fish has the parasite in the gut and I think it did departing you, you know better than that. I'm not sure many fish regardless of freshness. They have the Parasites and then that and but while they're fresh. the the muscle is strong enough and then the hard enough to prevent the parasite is going through the garden and going into the muscle. So if the fish is fresh enough, you can simply remove the head and then God and then clean it the meat is usually safe, but that's not the if it's not then The fresh enough then you can see it actually even with yet and eyes and if you see that then that's that's something that you should avoid and to avoid that completely you can freeze it the ones you freeze it or cook it then. It's usually sick. And then for the yeah for the rotting part, it's when it smells fishy then don't use it for sushi. It's it it's a it's the easiest sign to tell and if it's slimy or the color is the they can change then that's also the sign that you should avoid. Yeah, in most American municipalities in in order to be served right does have to be frozen. There are just a few species that are considered safe meaning that they just don't have parasites and those are tuna and farm salmon. Yeah, those those are not required to be frozen. But otherwise it actually a lot of sushi. Tuna is in fact Frozen. Yeah, just by virtue of the way the global markets for high on tuna work but You know. Just for those of you watching the things that you want to look for are just by great quality frozen fish bottom line is you know, Frozen Seafood used to be really bad. It used to be you froze Seafood as a means to stop it from spoiling but now the technology is Advanced to the point where where actually freezing Seafood as a means to arrest pristine quality. It's not to prevent going bad. It's actually to stop time at it's absolute peak of freshness and so in some ways Frozen seafood can actually be better quality than what's in the quote unquote fresh case just because what's in the fresh case. Hey, the clock is ticking right? I mean regardless of how fresh it is. The clock is ticking Frozen Seafood. The clock has been stopped, especially when it looks you you look at you know, great sustainable sources, like basically all of the fish that comes well, all of this comes out of the sustainable Fisheries up in Alaska. Know there's a lot of great quality product up there that's been frozen and hey, that's a really great place to start for sushi. There's also a number of purveyors here. I mean just in Maine and in Massachusetts some of my great friends and Patrick, maybe you could throw these names up Reds best seafood does some online ordering of Frozen Sushi Sashimi grade packets of delicious quality New England Seafood. Also, there's a group called true Finn true Finn Seafood that out of here here in Portland Maine that does Japanese ikigmase style Harvest on the fish and that is when the fish are harvested they are immediately killed bled. The spinal cord is threaded and this just sets the fish sort of kick starts Rick and mortise process and and the flavor development process. So anyway, but the safety of things look for Frozen Seafood look for a high quality seafood vendor that you can trust, you know consume. He's absolutely right in terms of quality. The seafood should look inspiring. I mean there's a lot of details there about you know, looking at the eyes and skin the scales and the moisture and all that but like hey is the person that's selling it to you wearing a clean uniform. Right does the place smell good? Does it look good? Is it brightly lit or is it dark and Dungey and cavernous? And it looks like they're trying to hide something like You know follow follow your instincts here like buy fish from a place that just inspires you. All right. Sorry to that point again, sorry and They Frozen. Fish and I will use that a lot but it what's really important is how to defrosted if you get that good course of fish and if you defrosting them wrong way, you get the wrong results like poor result. So then it's really important you you wrap their frozen fish. Sometimes like you have to wash it with the before while still frozen you wash it with the salted water and then wipe it and then wrap it was they dry kitchen cloth kitchen cloth and then and then rapid again with the plastic foil and then let it sit in the refrigerator something like this so that it has a certain steps to make sure that you get the best quality after the first thing it Awesome. Great great. Comment there it goes to my belief that there is no such thing as bad fish. There's only once glorious fish treated poorly. So it's very sad. It's not enough to just buy buy great quality fish, you know, you got to treat it right and throwing technique. Thank you very much for that. So so that question or that answers a question from our great friend start star P who joins us regularly on these events. So but just to finish out that question for you star the cut the sushi grade label that is on Seafood. It actually has no legal meaning that I know love that. I understand. So that's not any threshold that anyone is holding a fishmonger accountable for I think it's more just a means to communicate informally the Congress saying hey, this is a quality product that we believe in that we think is good enough and for this quality and for raw use so that's that.