Does my raw fish have to be "sushi grade" to make ceviche? My friends having a hard time finding sushi grade fish at our local grocery stores. She should be fine using just "regular" fish, right? I've never made ceviche. ArticleWhy Does My Roasting Pan Have a Moat? ArticleMaking Ceviche from Cooked Shrimp ArticleSummer's Most Refreshing Dish: Ceviche Fish recipe as good/easy as Miso Black Cod Updated 21 hours ago  |   What to do with salmon bones? First time making sushi What is meant by a salmon scallop (cut from a fillet)? Updated 1 month ago  |   Kombu Dashi (Brady Williams, Canlis, Seattle) February 2017 Cookbook of the Month: NOMINATIONS New Boyfriend - What to Cook? Which is better for making pesto: a blender or food processor? Fridge organization ideas/advice for one fridge and four roommates? Five Dinners In New OrleansSushi is incredibly mainstream. I've eaten and enjoyed the iconic Japanese dish for years, but I've never made it at home.

In fact, it terrifies me. My wife and I prepare new foods all the time, but sushi is not one of them. While not all sushi involves raw fish, the varieties I enjoy the most do — which causes me to shy away from making it at all. So I sought out professional help. Ted Dimoglou is the owner of the recently-opened Tiki Sushi in Windsor's Via Italia neighbourhood. The business might be new, but Dimoglou has been making sushi for 16 years. He has led a number of sushi-making workshops, including a sold-out course this coming Monday at The Chef Next Door in Walkerville. Tiki Sushi is located at the northeast corner of Erie St. and Parent Ave. (Jonathan Pinto/CBC News) "It really isn't that complicated to prepare sushi," said Dimoglou. "Getting the rice the way you need it, to have it perfect, is the key." Dimoglou recommends using only medium-grain, calrose rice from California. "Say you would start with two cups of rice. You rinse the starch off five or six times over a period of five minutes or so.

When you strain the rice, you put it in your pot. Add two cups of a water — and a bit [more]. Cover, bring to a boil at high heat. Once it rolls real hard, let it go for about a minute. Turn it down to the lowest heat setting for five minutes. Then you crank it up to the highest heat setting again for 10 seconds — and turn it off. Let it sit for 15 minutes. After that, dump the rice, and stir in your seasoned rice vinegar." Dimoglou said that every sushi chef has a different way of seasoning rice. For example, in addition to rice vinegar, some chefs add sake, a fermented rice beverage. Dimoglou's seasoning is a "trade secret." "Once [the rice vinegar is] stirred in, you let [the rice] rest uncovered for 25 minutes, then stir it again one more time. Let it rest again for 25 minutes, then cover and wait for it to get to just above room temperature before using it." While making perfect sushi rice does take practise, patience and time, it sounds very achievable at home.

However, while rice may be the key to good sushi, it was the fish I was most worried about. Should I only purchase "sushi grade?" Dimoglou said that while "sushi grade" can be a good indicator of the quality of the fish, it's more important to purchase it from from a knowledgeable establishment. yo sushi menu brent crossOnce told that you need fish for sushi, a proper fish retailer will guide you to the right offerings.sushi factory bremen online Tiki Sushi is lucky enough to be located next door to Mediterranean Seafood, one of the last fishmongers in Windsor-Essex. genki sushi hong kong deliveryThey source as much high-quality Canadian and North American fish as possible for the restaurant.jiro dreams of sushi with english subtitles

Dimoglou said that the freshest fish should have good colour, look fresh, and most of all, not smell "fishy." He said that good salmon, for example, smells more like watermelon than stinking fish.yo sushi menu edinburgh Then, all you have to do is assemble it — and enjoy.sushi grade fish fort wayne Of course, homemade sushi isn't going to look anywhere as pretty as what you get at a restaurant. where to buy sushi grade tuna in torontoSushi chefs take years to hone the proper knife skills. Despite that, with a little bit of patience and a friendly fishmonger on your side, sushi made at home will certainly be tasty. Click the video above to watch Ted Dimoglou explain how salmon nigiri is made.

Hear Jonathan's latest food adventure every Thursday at 8:10 a.m. on CBC Radio One - 97.5FM in Windsor, 91.9FM in Leamington, 88.1FM in Chatham & 90.3FM in Sarnia. Do you have a food, restaurant or dish that you think Jonathan should explore? Call (519) 255-3400, email windsormorning@cbc.ca or tweet him directly at @jonathan_pinto.Is Sushi Safe to Eat? A Chicago man sued a restaurant in 2008 for allegedly serving him a parasitic tapeworm along with his salmon. So what about the sushi or sashimi that hungry buyers pick up to go during the lunch hour rush? Sushi lovers need not fret about the raw fish they consume, food scientists say, as long as the sushi has been prepared properly according to regulations by the Food and Drug Administration. People preparing sushi themselves need to take extra care with both the raw fish and the rice. Raw fish poses several potential hazards for consumers besides parasites. Bacteria can develop in non-fresh fish and produce enzymes called histamines that may result in Scombroid poisoning.

Certain tropical-water fish may also have a natural toxin called ciguatera which causes gastrointestinal and neurological symptoms. Sushi eaters don't typically have to worry because sushi restaurants take certain steps in handling and preparing their fish. A required step involves freezing fish at temperatures of -4 degrees Fahrenheit (-20 degrees Celsius) for seven days, or frozen at -31 degrees Fahrenheit (-35 degrees Celsius) for 15 hours, which kills any parasites. "As far as sushi goes, the rules are in place because people were getting sick," said Keith Schneider, a microbiologist and food safety expert at the University of Florida. "The parasites are why we do the freezing on the raw fish." The cases of sushi-related illness fall far below the number of people sickened by contaminated produce such jalapeno peppers. Even in those rare cases, the rice in sushi is more often the culprit than the fish. "I got sick eating sushi at a place I go to occasionally — a fast food place, not a restaurant — and I could swear I came out with bacillus cereus," Schneider told LiveScience.

The bacillus cereus bacteria can spread rapidly in rice that sits at room temperature. Sushi rice requires an acidic bath in a vinegary solution that lowers the PH to 4.1, killing troublemaking microbes and making sushi safer for the everyday foodie. Don't walk on the wild side Many sushi lovers feast contentedly on albacore or eel, but a few people aim for a more dangerous culinary experience by eating the raw flesh of a poisonous puffer fish called fugu. Master fugu chefs sometimes include some of the poison in their prepared dish, which creates a tingly feeling on the lips when eaten. However, improperly prepared fugu can kill due to the fish's potent neurotoxin. "I consider it more of a dare than a delicacy," Schneider said. "There are people who kill themselves every year trying to make fugu, and it gives sushi a bad name." As for trying to make sushi with raw meat other than fish, best perish the thought. "Raw chicken, raw beef has probably much greater risk," Schneider said, pointing to bacteria such as E. coli and salmonella that can sicken thousands each year in the United States.