Raw fish is a wonderful thing when done well. But precisely because it's "bare," it requires utmost attention.

We put it this way: safety first, then experience.

What blast chilling is (simply put)

Blast chilling is a rapid freezing process at controlled temperatures to reduce risks associated with raw consumption (particularly those from parasites like anisakis).

It's not a "shortcut." It's a technical procedure.

Myth vs reality: "blast chilled = not fresh"

Myth.
Blast chilling is not synonymous with "old." It's a safety practice that, when managed well, allows raw food to be prepared correctly.

Why "freezing in a home freezer" isn't enough

A domestic freezer is not designed to handle times and temperatures like a blast chiller. That's why raw food must be treated with appropriate procedures.

Not all fish is suitable for raw consumption

Another point often overlooked: selection varies. We only choose what makes sense to offer raw for quality, texture, and yield.

Good raw food doesn't need tricks

When the raw material is correct, a few elements are enough: the right cut, measured seasoning, balance. The rest is noise.

FAQ

Anisakis: should we worry?
We must follow correct procedures. With serious management, the risk is reduced.

Is raw always better than cooked?
No. They are two different experiences. Cooked enhances species and cuts that don't perform well raw.