Quote:
Originally Posted by Columbine
I don't know much about it, but I think I heard about this 'you need to chill the fish' thing before. I think someone told me you needed to almost freeze it to kill off parasites that would normally be killed by cooking, but i'm not sure.
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Now that you mention it, yes, the near freeze is used for killing off parasites, and that is really needed for most salmon these days. I am not so sure what the incidence of parasites is in fish that are from deeper waters though.