Despite not being Brazilian, the Sushi is one of the most popular dishes in our country, largely due to the large number of japanese who migrated to Brazil in the last century. Because of this, it is possible to find this dish in almost every corner, but not all have an affordable price, especially when they are of high quality. Soon, many people choose to do it at home, but end up ignoring some essential care.
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Starting with the basics, but which many forget, is that this is a dish that must be served chilled. After all, consuming raw fish can be dangerous, so don't let this fun experience spoil your health or that of your family members. In addition, it is also important to understand that there are different “types” of the same dish, such as sashimi, nigiri and maki.
Sushi preparation
The most important item on the plate and the one that everyone thinks of when they think of sushi is the fish. Therefore, it is essential that when looking for one, you choose the best quality. When frequenting good markets, you can find them with some labels or labels, such as “made for sushi” or “made for sashimi”. Still, there are some dangers to consuming it raw.
This is because the pieces of the animal may contain some parasites found in the sea, but which can at most cause some stomach discomfort, diarrhea and vomiting. To reduce the chance of contamination, you can freeze the fish at extremely low temperatures, around –35°C for 15 hours or –20°C for 7 days. That way, it's very likely that the parasites end up dying.
In general, experts also advise caution with the possibility of mercury poisoning, a substance that is very prevalent in farm animals. However, don't let so many recommendations stop you from enjoying good food, they are just a few necessary precautions to avoid a future headache.
