Small Japanese fish snacks, also called sushi, have become very popular with us. Sushi bars have become established in many cities. Sushi not only looks appetizing, it also represents a particularly healthy and varied diet with its mixture of fish, rice and vegetables.
What makes sushi so healthy
Fish contains vital iodine for a well-functioning thyroid and valuable omega-3 fatty acids that have a positive effect on the heart and circulation. Salmon, anchovies and sardines are particularly rich in omega-3 fatty acids at 1.5 to 2 grams per 100 grams. In addition, fish contains 12 to 20 percent protein of high biological value, depending on their origin and food, but no carbohydrates.
Lean species are therefore low in calories, yet full of minerals such as iron, iodine, selenium and potassium as well as vitamins A, D and B12.
Two servings of fish per week significantly reduce the risk of cardiac arrhythmias and high blood pressure and normalize blood lipid levels. They have an anti-inflammatory effect, increase blood circulation in the brain as well as serotonin levels, reduce the general susceptibility to stress and counteract macular degeneration, a disease of the retina.
Salmon, mackerel, pike-perch and victoria roe do not appear in the traditional, low-fat cuisine of Japan in the form of sushi. There tuna, sea bream, catfish, snapper, fly fish and sea urchins are preferred.
Sushi: fresh and chilled no problem!
In the preparation, however, some rules must be complied with. A true Japanese "sushi master", who learns his trade for at least five years, he pays special attention to freshness: he checks the fish for color, consistency, smell and taste. The fish must always be kept at zero degrees in the cold chain, processed and eaten as soon as possible.
When optimal hygiene conditions prevail, and the sushi is made before the eyes of the guests and consumed immediately, there are no health concerns. However, if the small snacks have been on the treadmill or in the display for a while, they will become too warm and can easily reach high germ numbers.
When should one be careful?
Consumers should also be careful with sushi from the supermarket. There, the fish packages often store in the open refrigerated counter at a temperature of eight to ten degrees. That is too warm. Salmonella, vibrios or listeria, which are transmitted by eating raw fish, can multiply unhindered.
If the fish, crustaceans and molluscs come from Central Pacific and African regions, there is a danger that they will get sick with Salmonella. In fish from Asia and South America cholera pathogens are sometimes detected.