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Grocery store sushi
They have some legit sushi chefs
Almost a year since I made sushi home last time.
Almost a year since I made sushi home last time.
Fish market breakfast
Fish market breakfast
6 comments
Not likely. That’s vasculature. More noticeable in the fattier sections on account of the lighter color. Parasite damage generally turns the surrounding area to mush. If you pressed on it a bit you could squeeze some blood out, or use tweezers and gently pull it if it really bothers you.
Chef here :
Hello , this is are bruise mark , probably during harvest
If it’s parasite or worm , it’ll be like mushy residue and a good chef will caught it already
☠️THE MARK OF THE PARASITE☠️
The prophecy said this day would come
Truthfully it doesn’t matter. Hamachi is generally filled with parasites. But they are pretty large and easy to spot. From what I’ve seen in Korea sushi chefs spend time to pick out the parasites then usually cut out the little pocket the parasite lived in. It’s not really a problem bc they can’t live in the human body but the little pocket they live in has their excrement which can give you food poisoning. After all tho if you live in the USA the hamachi is probably farmed and in that case there aren’t any parasites.
yeah, i’ve noticed those marks too. it’s pretty common, especially on cuts closer to the skin. not ideal, but it’s just part of dealing with a lot of tuna.
Blood vessels/maybe bruising, usually closer to the skin.
I fish for tuna and it’s pretty common to see, seen it in bluefin and yellowfin. Those fish have a ton of blood in them that it’s not abnormal to be left with some leftover