Is Sashimi Safe Just Because It’s Fresh? Understanding the Real Reasons Behind Japan’s Raw Fish Safety
Many foreigners believe that sashimi is safe to eat simply because it is fresh. While freshness is an important factor, it is not the only reason why raw fish can be eaten safely in Japan. In fact, if you were to eat just any fresh fish raw, you might end up with a serious foodborne illness. So what makes Japanese sashimi safe, and what precautions are taken to ensure its quality? Let’s explore the real reasons behind Japan’s raw fish safety.
The Hidden Dangers of Eating Raw Fish
Eating raw fish carries several risks, the most common being:
1. Parasites
1. Parasites – Certain fish, such as mackerel and squid, can be infected with Anisakis, a parasite that can cause severe stomach pain, vomiting, and allergic reactions if consumed alive.
2. Bacteria and Viruses
2. Bacteria and Viruses – Improper handling or storage can lead to bacterial infections like Salmonella or Vibrio parahaemolyticus.
3. Toxins
3. Toxins – Some fish, like pufferfish (fugu), contain deadly toxins that require expert preparation.
In many countries, people avoid eating raw fish because of these risks. However, in Japan, there are strict methods and traditions that make sashimi not only safe but also delicious.
How Japan Ensures Sashimi Safety
1. Freezing to Kill Parasites
One of the most effective ways to eliminate parasites like Anisakis is freezing. The Japanese government recommends freezing fish at -20°C (-4°F) for at least 24 hours to kill parasites before serving it raw. In fact, many types of sushi-grade fish, especially those imported from overseas, have been frozen to ensure safety.
2. Visual Inspection by Skilled Chefs
Experienced sushi chefs are trained to identify Anisakis worms. These parasites are often visible to the naked eye, and skilled chefs carefully check each piece of fish before serving it. This is why high-end sushi restaurants rarely serve fish that have a high risk of parasitic infection.
3. Using Vinegar and Salt to Prevent Bacteria
Some types of sashimi, such as mackerel (shime-saba), are marinated in vinegar and salt before being served. This method not only enhances flavor but also helps kill bacteria and reduce the risk of food poisoning. Similarly, wasabi and ginger are often served with sashimi because they have mild antibacterial properties.
4. Strict Hygiene Standards
In Japan, professional fish handlers follow strict hygiene protocols. Fish is kept at the correct temperature, cutting boards are regularly disinfected, and knives are carefully maintained. These standards help prevent bacterial contamination that could lead to food poisoning.
Not All Fish Should Be Eaten Raw
While Japan has developed safe methods for eating raw fish, not all fish are suitable for sashimi. Here are a few that should generally be avoided raw:
Freshwater fish
• Freshwater fish – Fish from lakes and rivers often carry parasites that are more dangerous than those found in the ocean. In Japan, freshwater fish are usually cooked rather than served raw.
Pufferfish (Fugu)
• Pufferfish (Fugu) – Fugu contains deadly toxins and can only be prepared by licensed chefs.
Certain shellfish
• Certain shellfish – Some shellfish, like oysters, can carry dangerous viruses if not properly handled.
If you are outside Japan and unsure about the safety of a particular fish, it is best to cook it rather than eat it raw.
When Aged Fish Tastes Better: Controlled Fermentation
Interestingly, not all sashimi is best when eaten immediately after being caught. Some fish, such as tuna or flounder, actually taste better after a few days of aging. This process, known as jukusei-zushi (熟成寿司), allows the fish to develop richer flavors and a softer texture.
So why doesn’t aged fish cause food poisoning? The key is controlled aging under the right temperature and humidity. Skilled chefs store fish at just above freezing temperatures, allowing natural enzymes to break down proteins into umami-rich amino acids while preventing bacterial growth. This method enhances taste without compromising safety.
Conclusion: Freshness Alone Is Not Enough
While freshness is important, it is not the only factor that makes sashimi safe to eat. The Japanese have developed various techniques—such as freezing, visual inspection, vinegar curing, and strict hygiene practices—to ensure that raw fish is both safe and delicious. Simply copying the idea of “eating fresh fish raw” without understanding these precautions can be extremely dangerous.
If you love sashimi, be sure to appreciate not just the freshness but also the skill and care that go into making it safe. And if you are outside Japan, always choose sushi-grade fish from reputable sources or enjoy cooked seafood instead. Safe eating leads to a more enjoyable culinary experience!
Related Japanese Phrases for Talking About Sashimi
Here are some useful Japanese phrases related to sashimi and food safety:
Basic Vocabulary
• 刺身（さしみ） – Sashimi (sliced raw fish)
• 寿司（すし） – Sushi
• 新鮮（しんせん） – Fresh
• 熟成（じゅくせい） – Aging (for enhancing flavor)
• 寄生虫（きせいちゅう） – Parasite
• アニサキス – Anisakis (a common parasite in fish)
• 食中毒（しょくちゅうどく） – Food poisoning
• 衛生（えいせい） – Hygiene
Useful Sentences
• 「刺身は新鮮だから安全ですか？」(さしみ は しんせん だから あんぜん ですか？)
“Is sashimi safe because it’s fresh?”
• 「アニサキスは冷凍すると死にます。」(あにさきす は れいとう する と しにます)
“Anisakis parasites die when frozen.”
• 「この魚は酢でしめているので、寄生虫の心配はありません。」(この さかな は す で しめて いる ので、きせいちゅう の しんぱい は ありません)
“This fish has been cured with vinegar, so there’s no risk of parasites.”
• 「日本では、魚を熟成させて旨みを引き出すことがあります。」(にほん では、 さかな を じゅくせい させて うまみ を ひきだす こと が あります)
“In Japan, fish is sometimes aged to enhance its umami flavor.”
• 「新鮮なだけではなく、適切な処理が必要です。」(しんせん な だけ では なく、てきせつ な しょり が ひつよう です)
“Freshness alone is not enough; proper processing is necessary.”
These phrases can help you discuss sashimi in Japanese while also understanding the importance of food safety!
