Exquisite sushi: when the taste of raw fish meets safety
Sushi is one of the most emblematic dishes of Japanese cuisine, increasingly appreciated by Italians for its unique combination of flavours and elegant presentation. Behind the apparent simplicity of its preparation lies a rigorous and essential process to ensure food safety: blast chilling of the fish. Sushi is much more than placing a piece of raw fish on a bed of rice. It is care for the raw material and attention to the customer.
What is fish blast chilling?
Fish blast chilling is a preservation technique that involves rapidly chilling food to a very low temperature for a minimum of 24 hours. This process eliminates any parasites present in raw fish and bacterial contamination that can cause serious health problems in humans. Consumption of raw fish without proper heat treatment can expose restaurant customers to significant risks. Marine parasites, if ingested, can cause symptoms ranging from simple gastrointestinal discomfort to severe allergic reactions. Blast chilling ensures that sushi, sashimi and other raw fish dishes are safe to eat. It also helps to maintain the freshness and organoleptic quality of the product, preserving its flavour, texture and appearance. Rapid blast chilling in professional blast chillers prevents the formation of large ice crystals that can damage fish tissue cells.
Fish blast chilling regulations
More than 20 years ago, the Ministry of Health made blast chilling of fish mandatory for all sushi restaurants. Circular No. 10 of 1992 contains guidelines and recommendations regarding the presence of anisakis larvae in fish products. Blast chilling of fish is required to eradicate this parasite, which is very dangerous to humans. These recommendations apply to sushi, sashimi, fish carpaccio and other similar preparations. Subsequently, European Regulations 852/2004 and 853/2004 extended these measures to fish intended for marinating and smoking.
Ilsa professional blast chillers
Ilsa offers easy to use, high performance professional food blast chillers. This function is activated at the touch of a button. The blast chiller performs automatic blast chilling and freezing cycles, either normal or intensive, directly calculating all parameters in accordance with HACCP standards. With this technology, water microcrystallisation is achieved, preserving food molecules and maintaining organoleptic characteristics. The use of Ilsa professional blast chillers allows fish to be kept in perfect hygienic and safe conditions without any loss of quality. It also allows fish dishes to be prepared in advance, rapidly cooled and regenerated, thus reducing service times.
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