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Joined: Oct 2013
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Joined: Oct 2013
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John,
A regular freezer isn't enough. They have to be frozen below -4 F for 7 days or shorter periods potentially in freezers that get much colder. It generally takes two stage refrigeration to get this cold. This is something you don't want to fail at if you intend to do it. You need a thermometer to be sure of the time required.
BTW. A lot of HSB are served as sashimi, I have tried them and its not bad at all. Very good information. Guess no more BG ceviche!
John
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