Marinating fish

Iristxo

Hi all

Yesterday I was in Howth and I bought anchovies the kind that are marinated in oil and vinegar - delicious. I am actually getting really bored of my fish these days and that just gave me an idea so i was wondering if any of you have any recipes for "healthy" marinades for fish whether raw or cooked, you know, something without sugar or whatever (not sure if soy sauce is consider healthy these days?). Saves me trawling the internet for recipes most of which are made of ingredients that I do not want to re-introduce into my diet.

Also, is eating raw fish safe?

Thanks in advance

El_Dangeroso

Not sure about raw fish tbh, you'd have to be sure that it is super super fresh and has absolutely no fishy smell around it. Even then, try at your own risk.

Small bit of soy sauce is fine, use tamari if you are sensitive to even tiny amounts of gluten like me.

I like lime juice, worcester sauce and a little ginger, it's nice and zesty and not too overpowering but some fish is just too nice to marinade, for example seabass.

jimi_t2

http://en.wikipedia.org/wiki/Ceviche

Mellor

Iristxo wrote: »

Also, is eating raw fish safe?

Temple_Grandin wrote: »

Not sure about raw fish tbh,

There are number of raw fish dishes that are perfectly safe to eat.

One is the ceviche mentioned above. Which is raw fish in a acidic marinate.
But, the fish isn't truly raw as the acidic or critic marinade breaks down the meat and basically cooks it without heat, it goes opaque and white just like cooked fish.

Then there is the more well know sushi, which can be made with bits of raw fish. Or even sashimi, which is whole chunks of raw fish. The two are often mixed up, but sushi refers to the "rolls" made up of rice + whatever

Iristxo

Thanks everyone. I knew about sushi (and I love it) but I am not sure how to "prepare" it or does just cut the nieces pieces out of a very fresh fish? I have never tried to do this to be honest, i'm a bit apprehensive. I was also asking from the point of view that, even though I know that one can eat beef raw I know that this is very dangerous because of the bacteria and whatever so was just wondering if I am forgetting something like that related to the fish.

Thanks for those marinades I will have a try

El_Dangeroso

I know if you want to eat beef raw you need to wrap in in cling film and freeze it for 24hrs then slice thinly into carpaccio. I love carpaccio but have not as yet been brave enough to make it!

Iristxo

Temple_Grandin wrote: »

I know if you want to eat beef raw you need to wrap in in cling film and freeze it for 24hrs then slice thinly into carpaccio. I love carpaccio but have not as yet been brave enough to make it!

Does this kill the bacteria or something? They eat carpaccio in Spain I think...

El_Dangeroso

Iristxo wrote: »

Does this kill the bacteria or something? They eat carpaccio in Spain I think...

Yep, I think it de-activates the nastier bugs and then you eat it before it has a chance to multiply. Think it's Italian, gorgeous wherever it's from!

duckworth

Temple_Grandin wrote: »

Yep, I think it de-activates the nastier bugs and then you eat it before it has a chance to multiply. Think it's Italian, gorgeous wherever it's from!

I'm not sure this is true...I'm think the freezing is just to make it easier to slice - I don't it's anything to do with killing bacteria. You wouldn't freeze beef for tar-tar, for example.

I wouldn't have a problem eating raw fish as long as it was fresh and I knew where it came from (i.e. a fishmongers, not a supermarket). I would apply the same rules to beef.

Just on the note of Sushi - it's extremely difficult to get right, and the quality of ingredients available to the home cook isn't great. I'd stick to buying my Sushi pre-made. Ceviche as detailed above is beautiful and easy enough to make.

Mellor

Temple_Grandin wrote: »

Yep, I think it de-activates the nastier bugs and then you eat it before it has a chance to multiply. Think it's Italian, gorgeous wherever it's from!

No it doesn't, it makes them dormant, but there are still as many on it going it as coming out. And they multiply once above 4 degrees.

The bacteria on beef only live on the surface, which is why blue steak is ok to eat. Carpaccio and Tartar do have a risk as the surface is not heated to kill bateria, hense why very fresh steak should be used (and why tartar is minced just before eating)

ash2008

Iristxo wrote: »

Also, is eating raw fish safe?

In a restaurant - yes; at home - no. The reason is that a restaurant serving raw fish will flash freeze it, which quickly freezes the fish to kill any parasites/worms. Your home freezer wont be able to freeze it as cold or as quickly, so may not kill them all. And its doubtful that a supermarket or wherever else you buy it from will have done so either, as generally they're selling you the fish for you to cook.

I did make sushi at home before though, when i didnt know that - luckily no side effects, but after hearing the above i wouldnt be doing it again:)