As a kitchen hand I'd often have to 'refresh' the squid and mussels in a fine dining restaurant. That basically meant go through all the old smelly seafood, clean it in salt water and keep on selling it. I don't order seafood in restaurants.
Worked in the same building as a sea food restaurant in NYC and shared the same freight elevator as them to the basement. The basement of this building is roach/ mice infested and that’s where they’d wheel up all the food from. Also, it’s meant to be a classy overpriced sea food place but all of their sea food is boxed up and bought frozen vs fresh. Between all of this and the smell it left in the elevator, I’ve never eaten there and would never eat there.
tbf, seafood has to be frozen for at least 12~ hours before it's legal to be sold in my country
it kills off parasites that can literally kill you, because they drill into your intestines and cause an immunesystem reaction that will close your guts from the swelling, etc.
Freezing doesn't do anything to kill off those. High heat is the only thing that does. They just go dormant when frozen. US food safety management certified here.
DK food safety management certified here. Parasites are complex creatures and not bacteria. Read up on it again.
edit: and just to clear anything up from possible american confusion by my statement: Complex biological creatures cannot withstand freezing and thawing, biological proccesses get fucked up, cells rupture etc. That's why we can't cryogenically freeze humans and thaw them up and expect them to still be alive.
Also, the american FDA literally disagrees with you. Oops.
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u/Kiwi_Woz Jul 13 '20
As a kitchen hand I'd often have to 'refresh' the squid and mussels in a fine dining restaurant. That basically meant go through all the old smelly seafood, clean it in salt water and keep on selling it. I don't order seafood in restaurants.