Spicy Tuna Rolls Are The Hamburgers Of Sushi Rolls
May 8, 2012 in Food News
I was under the impression that the mashed tuna in spicy tuna rolls I ate in Japanese restaurants were made of tuna sashimi leftovers that were ground up in the kitchen, but it’s most likely a product of leftover meat that’s scraped off the skeletons of yellow fin tuna after the meaty filets have been removed. The “hamburger meat” of the fish world is known as Nakaochi scrape and is produced and exported by companies overseas, usually in the coastal regions of India. This leftover product has been linked to the recent outbreak of of salmonella.
Centers for Disease Control and Prevention investigations linked consumption of Nakaochi scrape sushi to about 250 diagnosed cases and an estimated 6,000 or so undiagnosed cases of illness caused by two rare strains of salmonella. Among the victims who were interviewed, more than 80 percent said they ate spicy tuna sushi rolls purchased in grocery stores or restaurants.
-theatlantic.com
Once again, the topic of food safety and confidence in the FDA comes into question. Although consuming raw or undercooked seafood does carry an unofficial “eat at your own risk” memo, the thing that’s irking me inside is that this scrape in my spicy tuna roll contains bits and pieces contains an unspecified number of fish. I guess spicy tuna roll does sound much tastier than spicy hamburger fish roll.
Read the interesting and eye-opening article here.





















