TOMIN vs Anisakis

Issues on Anisakis

Because Japan is the country surrounded by sea, we have been enjoying raw fish such as sushi. Nowadays, sushi gained its popularity all over the world. However, eating raw fish means we are exposed to the risk of Anisakis.

What is Anisakis?

Anisakis is one of the parasites that live on fish, such as horse mackerels, mackerels, salmons, codfish, squids, and so forth. Anisakis is around 2 to 3 cm long and its color is semitransparent. It lives on the surface of fish’s internal organ while fish are alive. But after the death of fish, anisakis moves to fish’s muscle. Eating raw fish with it, we should suffer from anisakisis.

What happens if we suffer Anisakisis?

Once anisakis enter our stomach, it tries to bite off the surface of stomach. In this case, it is said that we will suffer nausea and stomachache, which is hard to stand.

Counter measure

There are 2 main counter measures against anisakis, heating and freezing. To eat in raw state, heating is not an option. With freezing, we can eat sushi. It is said that freezing fish at -20℃ for 24 hours kills anisakis.

Freezing can spoil taste?

With air blasting, fish’s taste will be spoiled because of drip. Drip contains lots of umami, nutrition, and so forth. This is why frozen fish are not tasty. On the other hand, TOMIN doesn’t generate drip, due to is rapidness. 

TOMIN vs Air-Blasting

To serve in raw state, you’d better freeze and store it for 24 hours. In this case, as you know, you need at least 24 hours to serve. Plus, you need freezing time as well. TOMIN can freeze 20x faster than air-blasting, you can maximize the rapidness in serving.

In addition to this, TOMIN keeps fish freshly, and you can keep the freshness much longer than air-blasting.

TOMIN will help your business in many ways.