Sashimi and sushi: Sashimi is raw fish. Sushi is a rice based product which may contain sashimi. There are many varieties of sushi which do not contain any raw fish and these are not considered here.
Sashimi is typically made from tuna, although halibut, red snapper, yellowtail and mackerel are also common. Fish for sashimi is usually thinly sliced. Hazards of concern are parasites and V. parahaemolyticus. With sushi, the primary concern is related to sushi prepared in advance and then stored for some time without refrigeration. This allows for growth of pathogens as the rice is generally shaped by hand, and the sushi may contain egg, raw vegetables, and a wide variety of other growth media. The potential hazards include parasites and Vibrios and contamination by S. aureus, Salmonella, noroviruses and hepatitis A virus, and L. monocytogenes.
Roe and caviar: Caviar comes in a variety of shapes and colours the most prolific source country is Russia, from Sturgeon spp. in the Caspian Sea. It may be fresh, pasteurised or pressed. Lumpfish and salmon roe have been long-standing cheaper substitutes for caviar. Sea urchin roe is also a delicacy in some Asian countries. Processing typically involves draining, salting, colouring and pressing into a solid mass. As a raw product, the hazards are similar to those for other raw fish products, including parasites and endogenous and introduced pathogens.
