"Taking the moisture out is sanitary, and it makes the fish more flavorful," Haraguchi says, noting that "a lot of people make the mistake of packing fish right after it's filleted, and there's a lot of moisture still left, whether it's from the fish or from the water used to clean the fish." At home, make sure your work area and tools are as clean as possible, and that the counter and cutting board (preferably a reversible one) have been sanitized properly, on both sides, using a bleach solution. "Of course, freshness is important," Haraguchi says, "but the most important thing is how it's handled the closer it gets to the table or the customer.". {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/49\/Make-Salmon-Nigiri-Step-1.jpg\/v4-460px-Make-Salmon-Nigiri-Step-1.jpg","bigUrl":"\/images\/thumb\/4\/49\/Make-Salmon-Nigiri-Step-1.jpg\/aid391395-v4-728px-Make-Salmon-Nigiri-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

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link, strong, em. I'm fine, you're fine. To create this article, 24 people, some anonymous, worked to edit and improve it over time. ), This FDA table details the species-specific risks of live parasites in fish. Let is sit for one hour to 1.5hour Water will start to come out and … For tapeworms, these are bears and other fish-eating mammals; for anisakids, they're marine mammals, such as whales, seals, and dolphins.

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