What is "sashimi grade" and what makes sashimi okay for people to consume?!
What is "sashimi grade" and what makes sashimi okay for people to consume?
Inherently, their are risks associated with the consumption of raw fish. My question has two parts 1) Can someone give me a detailed explanation of what it takes for "sashimi grade" fish to get this designation? What is the process that this fish goes through? 2) Do restaurants do anything additional to the fish to improve it's safety to consume raw? (for some reason the term "flash freezing" comes to mind" I'm interested in preparing my own sushi/sashimi and safety is my biggest concern if I'm going to make it for myself and others. Thanks!
Answers:
sashimi grde tuna has been frozen but i prefer fresh, The fish MUST be really fresh , kept cold at all times, get to know your fishmonger stroke his ego he will be glad to help you out and always tell him you plan to make sashimi/sushi he doesn't whatyou to get sick on his fish either...
former wholefoods fish man
Both Sashimi and sushi grade fish must be of the best quality, smell, texture colour and all round quality, it CANNOT be frozen then it is not a premium product, as for improving, with tuna the only improvment is the trimming of the blood line out to have the finest quality, with most tuna and other fish it is nessessary to keep it cold and use it as soon as possible.
Japanese restaurants use so much that freezing it is not nessessary, and now with overnight shipping the fish is as fresh now as when it came out of the sea, my advice is to find a good fish store, the same place that is frequented by the pros, find out at the restaurant you eat at to the supplier of there fish.
I am a former chef here in Canada, I have eaten sushi for over 20 years, and worked in places that had sushi bars or Japanese restaurants in them, so make sure that you get the best you can.
Sushi- or sashimi-grade fish are generally killed & fileted on the boat as soon as they are caught. Regular fish are caught and stored in the hold (usually suffocating to death) long enough for bacteria & worms & whatever that are in the fish's gut to make their way into the flesh. These nasty critters are easily killed by cooking so if you cook a fish they won't hurt you, that's why there is a difference between the two grades...
There's not a simple answer to this question but this is what a Google search turned up.
What is sushi grade fish?
The question of what is sushi grade fish comes up a lot and no one seems to accurately answer that question. After some research I am now able to offer an answer. As for micro standards for sushi or sashimi grade seafood, I have spoken with many in the seafood industry who supply ‘sushi grade’ fish for sushi and sashimi served at restaurants and they all give me the same answer… they do not know of any regulations from FDA or other agencies which is why suppliers set up their own micro and chemical parameters for their products. A search of FDA documents turns up the same results, no clear standards as to what makes fish 'sushi grade' or 'sashimi grade' and no definition of the term. The only concern any inspectors have is the parasite destruction guarantee, which is accomplished by 'freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours' which is sufficient to kill parasites. The FDA's Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption (for further information, please visit the FDA website). I know that is a mouthful, but it's the facts. Other than a few specific organisms of concern for some seafood, sashimi standards are set as any other ready-to-eat item
I don't have that kind of time...
Buy some from your local fish market or grocery store and keep it in the fridge. It's all good.
Tsukiji Central Wholesale Market in Tokyo has the best "Sashimi Graded" fishes that you could buy.
If you can catch a live tuna, and know how to cut it up, you will have the best "sashimi grade' fish.