It took me 37 years to try sushi. I’m not sure what took me so long, but once I did, I totally got hooked. Because sushi may contain raw fish, you need to be careful when eating. The folks at ShopSmart magazine, a publication from Consumer Reports, have shared their handy list of sushi dos and don’ts with us, so now you can enjoy sushi, but lessen your chances of being exposed to mercury, nasty parasites, and bacteria that can make you sick.
DO Pick the Right Rolls: Studies show that eating lots of high-mercury fish can affect the neurological, cardiovascular, and immune systems, especially in women and children, so avoid mercury-heavy fish like tuna, mackerel, shark, swordfish and tile fish. Instead, order seafood that tends to be low in mercury, such as crab, salmon and shrimp.
DON’T Make it Yourself: The Food and Drug Administration requires sushi restaurants to freeze fish at minus 4 degrees F or colder for varying lengths of time (depending on the fish), which can eliminate the risk of parasites like tapeworms and nematode worms. So ask if your favorite sushi restaurant freezes its fish, and leave sushi-making to the pros.
DO Look at the Fish: Fish should be served cold and look bright, glossy, and translucent. Go to restaurants with clean counters, floors, and tables.
DON’T Eat Leftovers: If you buy take-home sushi, eat it right away. Bacteria that usually live in small numbers in raw fish can multiply and lead to food poisoning if sushi isn’t kept cold enough. Unsanitary handling can introduce more bacteria, so wash your hands before and after handling the fish.
For more great tips, ideas, advice and resources, be sure to pick up your own copy of ShopSmart magazine on newsstands now.
