Ceviche

[Comit 2]

I see a lot of people keeping Drum. After talking to them I find they are making Ceviche with the Drum.

It is good stuff and if you haven't tried it you are missing out on something good.

Just make sure you cut the fish into small pieces 1/8 inch thick or less.

[JP Z]

The main issue I've found with making Ceviche from freshwater fish is you have the different parasites and worms with them that you don't have to deal with in saltwater fish. I know the high acidity from the Lemon/Lime juice should kill anything bad but I think I will stick with saltwater fish..............on a side note Ceviche is wonderful, and a great summer appetizer.

[RebelSS]

Not me...not with freshwater fish, anyway. From the CDC and FDA:

How can I prevent gnathostomiasis?

Don't eat undercooked or raw freshwater fish, eels, frogs, birds, and reptiles, particularly if you are in an area of the world where the parasite is commonly found. Marinating freshwater fish in lime juice, as is done in ceviche, does not kill the parasite. Avoiding contaminated freshwater in areas where the parasite is commonly found, washing your hands with soap and warm water before and after preparing food, or wearing gloves when handling raw tissue from animals that might be infected may also reduce your risk of infection, though none of these has be proven to be effective.

The FDA recommends the following for fish preparation or storage to kill parasites.

Cooking

Cook fish adequately (to an internal temperature of at least 145° F [~63° C]).

Freezing (Fish)

At -4°F (-20°C) or below for 7 days (total time), or

At -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours, or

At -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours.

[mallardnwalleye]

2 guys ate raw untreated Pike ceviche and I believe one or both died from a tapeworm.

FREEZE FISH AS DESCRIBED IN POST ABOVE OR AT THE VERY LEAST 48 HRS IN A COLD FREEZER

[delcecchi]

Parasites - Gnathostomiasis (Gnathostoma Infection)

The disease is found and is most commonly diagnosed in Southeast Asia, though it has also been found elsewhere in Asia, in South and Central America, and in some areas of Africa.

[RebelSS]

Ya, don't worry about a thing with raw fish. Listen to everyone and stuff your face as much as you want with it; obviously not to worry. Later ya might be able to take a trip to Mayochester to that big gray building to find out what's wrong with ya. Wait until you see someone that's infected with some of the parasites. Pretty common among Ceviche gulpers.

[waskawood]

Does pickling northern kill parasites?

[delcecchi]

Does pickling northern kill parasites?

no. Only cooking or freezing do that.

[delcecchi]

Ya, don't worry about a thing with raw fish. Listen to everyone and stuff your face as much as you want with it; obviously not to worry. Later ya might be able to take a trip to Mayochester to that big gray building to find out what's wrong with ya. Wait until you see someone that's infected with some of the parasites. Pretty common among Ceviche gulpers.

It seems like that parasite is not found in Minnesota.

Others are, as I have mentioned frequently in the past.

[Comit 2]

I have never seen someone wearing gloves when cleaning fish.

So the way i understood it is freeze the fish hard for a few days and your good to go and low ph will not kill the microorganisms that can hurt you.

Am I right?

[delcecchi]

I have never seen someone wearing gloves when cleaning fish.

So the way i understood it is freeze the fish hard for a few days and your good to go and low ph will not kill the microorganisms that can hurt you.

Am I right?

If you live in some parts of the world, apparently it is a good idea. No problem here in the North Country. There are only a couple fish parasites that survive in people and you need to eat them to have a problem. So, freeze the fish for a week at -10 or something like that and you are safe.

[mwal]

I have pickled pike for years and thought about making ceveiche

I always was taught to freeze the pike fillet for several weeks. We have never had any issues doing it this way in over 20 years.i have heard many sushi chefs freeze all fish now before preparing them.

Mwal

[eyeguy 54]

man discovered fire for a reason... lol

[delcecchi]

I have pickled pike for years and thought about making ceveiche

I always was taught to freeze the pike fillet for several weeks. We have never had any issues doing it this way in over 20 years.i have heard many sushi chefs freeze all fish now before preparing them.

Mwal

In Minnesota, freezing the fish is a legal requirement for commercial establishments.

[Comit 2]

Thanks to al of youl for the good information.