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 provide information as to the guidelines and regulations that are followed in the seafood industry in terms of serving raw seafood. 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 either the FDA or any other agencies regarding ‘sushi grade’ seafood, which is why suppliers have set up their own micro and chemical parameters for their products. A personal 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 referred to as the parasite destruction guarantee, which is accomplished by ‘freezing and storing seafood 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). how to roll sushi ehowSome exceptions to that rule are bluefin tuna, yellowfin tuna, and farmed salmon. jiro dreams of sushi introI know that is a mouthful, but it’s the facts.  orez sushi onlineOther than a few specific organisms of concern for some seafood, sashimi standards are set as any other ready-to-eat item, e.g. sushi. sushi conveyor belt gardenaThis means that, aside from the FDA recommendations and local Health Department requirements, there are no laws or recommendations for "sushi/sashimi grade" fish. jiro dreams of sushi on itunes

It is no more than a marketing term. As for those on the serving side, their main concern seems to be with the seafood vendors.  Many of them will declare that the products they provide are "sushi/sashimi" grade but with no standards to back up those claims.  tupperware sushi maker kainaIn the U.S. parasite destruction is required for those species where that hazard is identified but you’ll find that most chefs will claim that they use "fresh" salmon and other products. jiro dreams of sushi budgetThis may be because they do not know, perhaps it is delivered thawed by the local supplier (who may or may not have frozen it according to the requirements), or they may even use fresh, never frozen, salmon.  The term "fresh" for sushi fish has been linked to higher quality in the minds of many consumers and therefore the restaurants use this as a selling point even though the product may have been previously frozen (usually aboard the fishing vessel) and serving certain species without proper freezing is against regulations.

Sushi rice is another critical part of sushi preparation, for many reasons.  Many sushi restaurants use acidification as a control but the final sushi products must be cooled to below 40F before put onto display in a self-service case (in the case of supermarkets, et. al.).  However, sushi restaurants do not cool the items before serving to customers since such a short time lapses between preparation and consumption.  Once the rice is acidified, time is not used as a control and therefore it can be stored at room temperature where the quality is best and it is also easiest with which to work.  As you can see, there are many issues that affect the quality of the sushi served in restaurants or as ‘ready-to-eat’ meals. But with no federal regulations, it’s all about practical standards and health code restrictions. When you eat sushi from a quality establishment, you may expect that the FDA requirements for parasitic destruction have been followed, however you are at the mercy of the preparer to make sure that subsequent to being frozen and thawed, your food has been handled properly.

On the whole, I don’t worry. But I also don’t eat anywhere that seems like they may not be devoted to proper sanitary standards. Good sushi is, in my opinion, well worth the minimal risk. 9 tips so far0.23594679 BTC(avg tip 0.02622 BTC)Like this post? Tip me with bitcoin!12h3FkDnmW1bdjsRW4pyfdoGUgB47roaB4If you enjoyed reading this post, please consider tipping me using Bitcoin. Each post gets its own unique Bitcoin address so by tipping you're not only making my continued efforts possible but telling me what you liked. If you tip, thank you for helping me keep this website alive!Since most sushi or sashimi includes raw seafood ingredients, it is essential to know how to select the correct fish, and how to keep it fresh. Proper food-safety precautions are the key to creating good sushi, as this will minimise the risk of foodborne illnesses associated with eating raw fish. Raw fish is not something to be afraid of. Virtually every fish or sea creature is edible, it’s just that not every fish can be eaten raw.

Knowing which sources are safe is the best place to start when choosing your sushi ingredients. Other fish that are commonly used include: squid, gizzard shad (kohada), mackerel, sea bass, porgies, and snapper. However, these typically need to be treated before being eaten raw. As a general rule, it’s worth noting that fish farmed in the USA, Norway, Britain, New Zealand, Canada or Japan should be safe to eat. These countries have strict standards in regards to cleanliness and are typically free from parasites. Parasites are a fact of life when it comes to meat of any sort, that’s why we tend to cook most of our foods. Parasites of concern are cod worms, seal worms, and tapeworms. Cod worms are typically found in cod, haddock and hake, hence why you never see these fish on a sushi menu. Seal worms can be found in salmon, jacksmelt and herring, but can be easily removed. Tapeworms are the nastiest of the creatures and are found in freshwater fish, such as wild trout or largemouth bass.

Never, ever eat these fish raw. ‘Sushi-grade’ fish is the term given to fish that shows it is safe to prepare and eat raw. Sushi-grade fish is caught quickly, bled upon capture, gutted soon after, and iced thoroughly. Known parasitic fish, such as salmon, should be frozen at 0°F for 7 days or flash-frozen at -35°F for 15 hours. This will kill any parasites, making the fish safe for consumption. It may sound strange to eat fish that’s been frozen raw, but most sushi restaurants use fish that has arrived heavily iced. As nice as it would be to think that the sashimi you’re eating has come off a boat just hours before, the reality is that this is rarely true. The good news is though, providing it’s of good quality, fish that’s been frozen can still taste great. There’s another benefit to using frozen fish when making your own sushi, and that is cost. Frozen fish is far more economical, plus it means you can keep it on hand for whenever you get a sushi or sashimi craving.

For best results, try to look for individually quick frozen (IQF) products, and unwrap the fish before placing in the fridge to thaw. If you’re choosing to use fresh fish, always use your nose before selecting. If the fish smells funny, don’t eat it. Fish should have a light, natural fishy smell and should not be at all offensive. Ideally, you want to buy fish that is still swimming in a tank when you select it, such as fish found in specialty seafood markets. You also want to buy in season, as certain fish have particular harvesting seasons. Eating raw fresh fish is all about timing. If you buy fresh fish, use it that day. Don’t stock up a day in advance, and always consume within two days. If the fish has cloudy eyes or feels mushy to touch, it’s best to avoid it. It’s worth noting that colour is not directly correlated with freshness, as many farms use colouring processes to make their fish look more appealing. The bright red colour of tuna sometimes found in a fish store doesn’t have to mean it’s fresher than the chocolatey-brown tuna, it simply means that it went through a process called ‘cold smoking’, in which the tuna is exposed to carbon monoxide to create a red finish.