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Does preparing fish as Gravlax or Ceviche kill parasites? If curing fish using these techniques, do the same rules apply as they do with Sushi and Sushi Grade Fish?
So, I'm making gravlax and wonder if the curing process provides any additional protection.
There seems to be some confusion in the blogosphere and since you have conveyed the most exacting information I am looking to you for clarification. Almost every recipe calls for 'sushi-grade' salmon without mentioning that that is a marketing term as I have learned from your post, and there are really no rules. That makes me suspicious of the entire post and how much research the writer has put into the topic.
Does making ceviche (marinating fish in citrus acid) different from salt curing chemically? Is there a different end result from marinating in citrus for a few minutes vs a several day salt cure result in any chemically significant (as opposed to a culainary tase) difference? Is the level of protection from bacteria or paracites different?
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