I have a friend who insists that Sushi and Sashimi grade fish is treated with carbon dioxide in the United States so that it can't harbor parasites. He claims this also preserves the color of the Sushi, even after it comes into contact with the air.

Does anyone know if this is true?

Hmm... i don't know. But I know I LOVE the stuff!! :D:

Even if the fish did harbor parasites, they are not typically harmful to humans. Unless you happen to have the digestive track of a shark or ray. Most raw fish used in sushi are salt-water variety which contain parasites that only survive/reproduce in the digiestive track of sharks and rays.


However, if your local sushi place is making freshly caught Big Mouth Bass rolls.. or Bluegill sashimi, you may have something to worry about.

I have a friend who insists that Sushi and Sashimi grade fish is treated with carbon dioxide in the United States so that it can't harbor parasites. He claims this also preserves the color of the Sushi, even after it comes into contact with the air.

Does anyone know if this is true?

I actually love wasabi.

Sushi and sashimi are just okay, by themselves.

The wasabi and pickled ginger make the whole genre.

Even if the fish did harbor parasites, they are not typically harmful to humans. Unless you happen to have the digestive track of a shark or ray. Most raw fish used in sushi are salt-water variety which contain parasites that only survive/reproduce in the digiestive track of sharks and rays.


However, if your local sushi place is making freshly caught Big Mouth Bass rolls.. or Bluegill sashimi, you may have something to worry about.

So, only fresh water fish, which isn't typically used in sushi/sashimi, harbor parasites that can colonize the human body?

Interesting...

That's my story and i'm stickin to it!

That's what I have heard. Raw salt water fish, usually good. Raw fresh water fish, usually bad. Don't know anything about whether or not they are carbon dioxide treated. Never heard anything about it before.

if it tastes goood and doesnt kill ya after many times of eating it who cares enjoy it.

Never heard of that, and I can tell you I know for a fact that the prefered method of restourants is to freze the fish. that normally kills the bateria. and like mentioned before the fresh water fish are the dangerous ones but the ones that switch betwen salt water and fresh water are also bad, like salmon clams and such. I wuld not want to use Carbondioxide becouse it ataches to the pain reseptors in your mouth and couse a small omount of disconfort. they do use the CO2 for preserving the color of some of the red colored fish (maguro tuna).

At crappy sushi restaurants, they usually fill the container they store it in with CO2 to preserve the color of tuna and keep the meat a little longer. It makes the fish taste like crap though.

Salmon in general shouldn't be eaten too often, parasites or not. Most salmon used is farmed salmon. This wouldn't normally be bad if not for the quality of the feed that they use to grow them. They add coloring to the feed that is absorbed into the flesh to give it that unnaturally pink/orange color. Not only that, the feed for some reason contains DDT and other nasty crap you really shouldn't be eating. Google "Salmon Feed Contaminants" and you should find a whole bunch of articles about this.

Carbondioxide becouse it ataches to the pain reseptors in your mouth and couse a small omount of disconfort. they do use the CO2 for preserving the color of some of the red colored fish (maguro tuna).:bsmeter:
Wow, this thread is full of crap. C02 attaches to pain receptors? Where did you go to school? University of Stupid?

It's painful every time I drink soda too. :rolleyes:

It's painful every time I drink soda too. :rolleyes:
actually before you talk smack read. I used to work for Pesico then Perrier group of america In Philadelpia and it was the first thing you learn also cold soda wont fizz as much as warm one will thats why its bottled verry cold. wow how arogant of you, since you of course know everithing I'm surprised you dint know that. It has to be in your food and mix with your saliva to have efect. now back to the sushi

10) Coca-Cola. How could the same drink vary so much around the world, and even in the same city? There's nothing more satisfying than a cold glass of fountain Coke with ice on a hot day, or a cold cup of fountain Coke with ice accompanying a Quarter Pounder with Cheese. How better to nurse a hangover? But I don't really get why people like Coke straight from a can or a bottle. To me, the canned and bottled version is so much sweeter, so much more carbonated; the overall effect is just too much. At a certain point, carbon dioxide actually stimulates pain receptors in your mouth. This is why the best sparkling water--Ferrarelle and San Pellegrino, for instance--have less fizz than the impostors (Poland Spring, Perrier, and so on).

actually before you talk smack read. I used to work for Pesico then Perrier group of america In Philadelpia and it was the first thing you learn also cold soda wont fizz as much as warm one will thats why its bottled verry cold. wow how arogant of you, since you of course know everithing I'm surprised you dint know that. It has to be in your food and mix with your saliva to have efect. now back to the sushi

10) Coca-Cola. How could the same drink vary so much around the world, and even in the same city? There's nothing more satisfying than a cold glass of fountain Coke with ice on a hot day, or a cold cup of fountain Coke with ice accompanying a Quarter Pounder with Cheese. How better to nurse a hangover? But I don't really get why people like Coke straight from a can or a bottle. To me, the canned and bottled version is so much sweeter, so much more carbonated; the overall effect is just too much. At a certain point, carbon dioxide actually stimulates pain receptors in your mouth. This is why the best sparkling water--Ferrarelle and San Pellegrino, for instance--have less fizz than the impostors (Poland Spring, Perrier, and so on).Actually before you talk crap, tell me, just for my edification, what is the three equilibrium reactions of CO2 with water. If you can intellegently about that, we can discuss more.

sushi suchi if you want to have a brain competition start another tread, then we can compere the size of our wilies and arm size.

sushi suchi if you want to have a brain competition start another tread, then we can compere the size of our wilies and arm size. That is what I thought. You dont know what you are talking about.

That is what I thought. You dont know what you are talking about. solid NaCl - NaCl saturated liquid - vapor
Suuuuccchhhi little man
Arguing on the Internet is like competing in the Special Olympics. Even if
you win, you're still retarded.

If you want a educated guess, consider why we put lemon on fish. Is it because the taste of citrus is good on fish? No. It is because the acid in lemon neutralizes the primary amines in fish that give it its distinctive smell. What does CO2 do when it reacts with water? It forms carbonic acid, reduces the pH and neutralizes the primary amines that give fish its distinctive smell. I know for a fact that good sushi places DO NOT use co2 to preserve fish, but crappy places may.

Suuuuccchhhi little manWow, you must have a little penis to be compensating with these comments. Dont worry I dont want to compare. I have no need to see your willy.
sushi suchi if you want to have a brain competition start another tread, then we can compere the size of our wilies and arm size.

If you want a educated guess, consider why we put lemon on fish. Is it because the taste of citrus is good on fish? No. It is because the acid in lemon neutralizes the primary amines in fish that give it its distinctive smell. What does CO2 do when it reacts with water? It forms carbonic acid, reduces the pH and neutralizes the primary amines that give fish its distinctive smell. I know for a fact that good sushi places DO NOT use co2 to preserve fish, but crappy places may.


yup same whit vinegar no secret there and I really do belive this quote

Arguing on the Internet is like competing in the Special Olympics. Even if
you win, you're still retarded.

so give it a rest already its the internet for gods sake shesh

solid NaCl - NaCl saturated liquid - vapor
Suuuuccchhhi little man
Arguing on the Internet is like competing in the Special Olympics. Even if
you win, you're still retarded.WHAT??? BUZZZZZZZ! WRONG! please take home this lovely potted plant as a concolation prize.

SO why are you arguing?

WHAT??? BUZZZZZZZ! WRONG! please take home this lovely potted plant as a concolation prize.

SO why are you arguing?


Wow, you must have a little penis to be compensating with these comments. Dont worry I dont want to compare. I have no need to see your willy.

Big dog LOL how 90's
LOL I'm not I'm making fun of you and you dont even get it LOL :bootyshak

I do get it. I am just having fun, dude. Please dont think that I am being rude. Life is good. :Extends hand:

I do get it. I am just having fun, dude. Please dont think that I am being rude. Life is good. :Extends hand:

Same LOL got to go I got a date :rock:

actually before you talk smack read. I used to work for Pesico then Perrier group of america In Philadelpia and it was the first thing you learn also cold soda wont fizz as much as warm one will thats why its bottled verry cold. wow how arogant of you, since you of course know everithing I'm surprised you dint know that. It has to be in your food and mix with your saliva to have efect. now back to the sushi

10) Coca-Cola. How could the same drink vary so much around the world, and even in the same city? There's nothing more satisfying than a cold glass of fountain Coke with ice on a hot day, or a cold cup of fountain Coke with ice accompanying a Quarter Pounder with Cheese. How better to nurse a hangover? But I don't really get why people like Coke straight from a can or a bottle. To me, the canned and bottled version is so much sweeter, so much more carbonated; the overall effect is just too much. At a certain point, carbon dioxide actually stimulates pain receptors in your mouth. This is why the best sparkling water--Ferrarelle and San Pellegrino, for instance--have less fizz than the impostors (Poland Spring, Perrier, and so on).
You used to work for Pesico, eh? Fine, I'm the King of Sushi and I say that CO2 in the fish doesn't attach to pain receptors in the mouth.

Seriously, why does CO2 have to be mixed with food in order to trigger a pain reaction? Hell, we breathe out amounts of CO2 with every exhale. The presence of CO2 in liquids would have a much easier time reacting with anything in your mouth. The only ACTUAL thing that could cause a pain reaction is the acidity of carbonic acid (CO2 dissolved in water) and not the carbon dioxide itself.

How arrogant of you to assume that I wouldn't know warm soda fizzes more than cold soda.

solid NaCl - NaCl saturated liquid - vapor
Suuuuccchhhi little man
Arguing on the Internet is like competing in the Special Olympics. Even if
you win, you're still retarded.
Waht does salt have to do with anything?

Even if the fish did harbor parasites, they are not typically harmful to humans. Unless you happen to have the digestive track of a shark or ray. Most raw fish used in sushi are salt-water variety which contain parasites that only survive/reproduce in the digiestive track of sharks and rays.


However, if your local sushi place is making freshly caught Big Mouth Bass rolls.. or Bluegill sashimi, you may have something to worry about.

I love spicy catfish cut roll.

blah blah blah.......

I LOVE SUSHI!!

Actually before you talk crap, tell me, just for my edification, what is the three equilibrium reactions of CO2 with water. If you can intellegently about that, we can discuss more.

I'm not sure this is relevant. This is more the comment of college undergrads who think quoting verbatim from textbooks shows real knowledge. I remember how I discovered that different textbooks might illustrate the same biological process using a different number of steps. So in one textbook it would be 5 steps and in another textbook it would be 6 steps, and naive young people didn't understand that it wasn't the number of steps that really mattered but the process itself. Similarly, different grammar books delineate the 200 or so grammar categories using different titles, which are then broken down in different ways. If you're not focused on what the words are trying to illustrate, which is the true meaning, then you will only memorize structure that is man-made.

I don't see why you even started the BS contest and then went into irrelevant challenges.

I'm not sure this is relevant. This is more the comment of college undergrads who think quoting verbatim from textbooks shows real knowledge. I remember how I discovered that different textbooks might illustrate the same biological process using a different number of steps. So in one textbook it would be 5 steps and in another textbook it would be 6 steps, and naive young people didn't understand that it wasn't the number of steps that really mattered but the process itself. Similarly, different grammar books delineate the 200 or so grammar categories using different titles, which are then broken down in different ways. If you're not focused on what the words are trying to illustrate, which is the true meaning, then you will only memorize structure that is man-made.

I don't see why you even started the BS contest and then went into irrelevant challenges.Read post #18. It should make sense to you after that. I dont have to explain to you why I started this lame ass arguement in this lame ass thread.

Geezz whos ass are you guys smoking crack out of?

What you should be interested in is Scombroid Poising. Scombroid poising is on of the more common forms of illness caused by fish toxins in the U.S. It occurs when scombroid species of fish - such as tuna, mackerel, bluefish, skipjack and bonito- are time temperture abused. under these conditions, bacteria associated with the fish produce the toxin histimine. This oderless, tastless chemical causes scombroid intoxication when consumed. Symptoms of the illness include flushing and sweating, a burning peppery taste in the mouth, dizziness, nausea, and headache. Sometimes facial rash, hives, edema, diarrhea and abdominal cramps will follow. Scombroid poisoning, also known as histimine poisoning has been associated with other fish species as well, such as mahi-mahi, marlin and sardines. Histimine is not destroyed by cooking or freezeing. Time temp abuse occures when the fish is stored above 41 f.

Another seafood toxin is Ciguatera toxin. Ciguatera occurs in certain predatory tropical reef fisf, such as amberjack, barracuda, grouper and snapper. Ciguatera accumulates in the tissue of these large predatory fish after they eat smaller fish that have fed upon certain species fo toxic alge. When a person eats fish containing this toxin, an illness may result, requiring weeks or months of recovery. Symptoms in ciguatera poisoning include vomiting, severe itching, nausea, dizziness, hot and cold flashes, temporary blindness and sometimes hallucinations. Because the ciguatera toxin cannot be smelled or tasted and is not destroyed by cooking, it is important to purchase preadetory reef fish from approved sources.

In regards to shellfish they may contain toxins that occur ecause of the alge upon which they feed. Illness caused by shellfish poising vary and are specific to the type of toxic consumed. Paralytic shellfish poisoning (PSP), the most serious type may lead to resiratory failure and even death. PSP is generally associated with mussels, clams, cockles and scallops. Since cooking may not destroy shellfish toxins, purchase them from a trusted approved source.


source ServSafe coursebook Third Edition pages 3-3, 3-4

Read post #18. It should make sense to you after that. I dont have to explain to you why I started this lame ass arguement in this lame ass thread.

What I'm saying is he doesn't have to know the 3 reactions by heart to learn/know that CO2 can make fish seem fresher.

Histamine reaction = allergic reaction.

When I eat shrimp I get dizzy, have shallow respirations, start shaking, vomit, develop a rash, and my throat starts swelling shut.

I had that happen once at a restaurant while on vacation. I got taken to the hospital and had a tube put down my throat to keep my airway open and got epinephrine shots. Not a very pleasant experience. I only ate three medium-sized shrimp. About two years previous to that I ate about six tiny, tiny little shrimp that were a topping on a sald and had a similar reaction, although nowhere near as severe. Since I had never eaten shrimp before that I had no idea I was allergic and was not aware that was what happened to me when I came down with a milder form of the symptoms I described above. I just thought I had food poisoning and would feel better in the morning.

Needless to say, I now make every effort possible to avoid shrimp.

What I'm saying is he doesn't have to know the 3 reactions by heart to learn/know that CO2 can make fish seem fresher.Yeah, he can choose to be uneducated and try to quote facts without understanding the mechanics behind what he is talking about. Happens on forums all the time. In my experience, that just spreads more ignorance. Why? Because if you just memorize facts, you wont be able to respond to situations where the facts are presented in the order in which you learn them. IMO, everyone should have a good physical idea of how CO2 dissolves in water to release proton. If you dont you wouldnt be able to think for your self to understand why soda has a pH of about 4, nor explain why it MIGHT help make fish seem fresher. Everyone should also have a good physical idea about how receptors work on cells. Then the comment that CO2 makes pain receptors fire would never have been mentioned. The sad thing is that someone is going to read this thread and read that CO2 binds to and causes pain receptors on your tongue to fire and believe it and quote it somewhere else, thus spreading the ignorance.

Histamine reaction = allergic reaction.

When I eat shrimp I get dizzy, have shallow respirations, start shaking, vomit, develop a rash, and my throat starts swelling shut.

I had that happen once at a restaurant while on vacation. I got taken to the hospital and had a tube put down my throat to keep my airway open and got epinephrine shots. Not a very pleasant experience. I only ate three medium-sized shrimp. About two years previous to that I ate about six tiny, tiny little shrimp that were a topping on a sald and had a similar reaction, although nowhere near as severe. Since I had never eaten shrimp before that I had no idea I was allergic and was not aware that was what happened to me when I came down with a milder form of the symptoms I described above. I just thought I had food poisoning and would feel better in the morning.

Needless to say, I now make every effort possible to avoid shrimp.
Shrimp don't pose too much of a threat to me. Lobsters and crabs on the other hand, cause me to break out in hives. I can have a little bit, but large portions cause an allergic reaction. I don't really care for the taste, personally. So, it's no big loss. My dad's been trying to sneak crab into my food to try mithridatize me. I don't think it'll necessarily work, but I have been trying to eat more honey to reduce my pollen allergy. I haven't been reacting as severely to seasonal allergies, but that could just be because I'm getting older as well. :crazy:

Yeah, he can choose to be uneducated and try to quote facts without understanding the mechanics behind what he is talking about. Happens on forums all the time. In my experience, that just spreads more ignorance. Why? Because if you just memorize facts, you wont be able to respond to situations where the facts are presented in the order in which you learn them. IMO, everyone should have a good physical idea of how CO2 dissolves in water to release proton. If you dont you wouldnt be able to think for your self to understand why soda has a pH of about 4, nor explain why it MIGHT help make fish seem fresher. Everyone should also have a good physical idea about how receptors work on cells. Then the comment that CO2 makes pain receptors fire would never have been mentioned. The sad thing is that someone is going to read this thread and read that CO2 binds to and causes pain receptors on your tongue to fire and believe it and quote it somewhere else, thus spreading the ignorance.
I agree with you. The CO2 molecule itself does not bind to pain receptors in the mouth. That is to say we can't taste carbon dioxide. If we inhale it in large enough quantities, it will cause a stinging sensation in the nose and throat, but this isn't related to the sensation of taste.

For clarification, there is a molecule that will bind to the pain receptors on the tongue, causing a "pain" sensation. It's called capsaicin. You can find it in peppers and other spicy foods.

Crab and lobster don't do it to me, just shrimp. I have bad allergies to Christmas trees. I tell my dad it's all his fault because he is a logger and all that tree "stuff" just came home with him all the time. Of course, it doesn't help that I live in the country and there are a lot of Christmas tree farms in the area. I tried the honey thing but it didn't help me. I am also to the point that antihistamines don't help my tree allergies, just cause me to puff up. I think I will have to get allergy shots to take care of the problem if I want any relief. Fortunately, I only suffer about half the year with it. I get really itchy eyes, itchy nose, and sinus pain. I used to get sinus infections all the time, which is how it was determined I had the tree allergy. Allergies suck!!!!

I used to have my eyes swell shut from pollen allergies when I was in 6th grade. I remember that was really bad. Now, I just get runny nose and sneezing, which isn't so bad as long as I have a pack of tissues on me. It is annoying though. On bad days, I have to take a Claritin. It sucks that it's OTC now since I have to pay much more for it now. =T

According to my brother (who was a Doc) all fish have parasites. He had a book on parasitology and shoed me some nice photos of the various things you can get form raw fish...which is why I only eat cooked sushi now.

Somebody close this thread.

Somebody close this thread.It's in the lounge. Relax.

I agree with you. The CO2 molecule itself does not bind to pain receptors in the mouth. That is to say we can't taste carbon dioxide. If we inhale it in large enough quantities, it will cause a stinging sensation in the nose and throat, but this isn't related to the sensation of taste.

For clarification, there is a molecule that will bind to the pain receptors on the tongue, causing a "pain" sensation. It's called capsaicin. You can find it in peppers and other spicy foods.Yeah, you are absolutely right. That stinging sensation is actually a very mild chemical irriation due to the acid produced from disolved CO2. Unfortunatly, since OTHERS refuse to learn stuff like this, they wouldnt be able to figure it out.

Capsasin, OTOH, binds to specific receptors on the cells in your mouth, and leads to the preception of pain, but no real injury. FWIW, birds dont have these receptors and are "immune" to the effects of hot peppers.

It's in the lounge. Relax.

Relax is what you need to do in the lounge before you piss someone off. That is when these threads get closed, even in the lounge.

This thread reminds me of my first job. When I was 18 I worked at Six Flags St Louis. One of my first assignments was to pull nematodes out of the catfish before they were fried. Of course this was back in 1971 when fish were fresh and not frozen. On occasion I would miss a worm..... :naughty:

According to my brother (who was a Doc) all fish have parasites. He had a book on parasitology and shoed me some nice photos of the various things you can get form raw fish...which is why I only eat cooked sushi now.

These are the kinds of statements that just freak me out, man, and make me very, very reluctant to ever eat, much less enjoy, sushi or sashimi ever again.

You're not the first one who has made such a statement, and I've actually read accounts of people who've eaten a lot of sushi whose GI tracts are loaded with parasites, and who actually do not respond to antibiotics.

In fact, some of these people, many of whom were in Japan, were so loaded with parasistes, that said parasites actually added pounds to their body weight. :shocking: