Small Japanese fish bites, also called sushi, have become very fashionable in our country. Sushi bars have established themselves in many cities. Sushi not only looks appetizing, but with its mixture of fish, rice and vegetables also represents a particularly healthy and varied food.
What makes sushi so healthy
Fish contains vital iodine for a well-functioning thyroid gland and valuable omega-3 fatty acids, which have a positive effect on the heart and circulation. Salmon, anchovies and sardines are particularly rich in omega-3 fatty acids, with 1.5 to 2 grams per 100 grams. In addition, depending on the origin and diet, fish contains 12 to 20 percent protein of high biological value, but no carbohydrates.
Lean species are therefore low in calories, yet filling, at the same time rich in minerals such as iron, iodine, selenium and potassium as well as vitamins A, D and B12.
Healthy food
Two servings of fish per week significantly reduce the risk of cardiac arrhythmias as well as hypertension and normalize blood lipid levels. They have an anti-inflammatory effect, increase blood flow in the brain as well as serotonin levels, reduce general susceptibility to stress and counteract macular degeneration – a disease of the retina.
However, salmon, mackerel, pike perch and Victoria perch are not found in the traditional, low-fat cuisine of Japan in the form of sushi. Tuna, sea bream, catfish, snapper, flyfish and sea urchin are preferred there.
Sushi: fresh and refrigerated no problem!
However, when preparing it, some rules must be followed. A true Japanese “sushi master”, who learns his craft for at least five years, pays particular attention to freshness: he checks the fish carefully for color, consistency, smell and taste. The fish must be constantly kept at zero degrees in the cold chain, processed and eaten as soon as possible.
If optimal hygienic conditions prevail and the sushi is prepared in front of the guests and eaten immediately, there are no health concerns. However, if the small bites have been on the conveyor belt or in the display for a long time, then they become too warm and can easily reach high germ counts.
When should you pay attention?
Consumers should also be careful with sushi from the supermarket. There, the fish packets are often stored 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, crabs and mollusks come from Central Pacific and African regions, there is a risk of contracting salmonella when they are eaten. Cholera pathogens are sometimes detected in fish from Asia and South America.
