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. sushi restaurants in manilaFor best results, try to look for individually quick frozen (IQF) products, and unwrap the fish before placing in the fridge to thaw.where to buy sushi ingredients in boston If you’re choosing to use fresh fish, always use your nose before selecting. best sushi rolls weight watchersIf the fish smells funny, don’t eat it. sushi san francisco eater

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.how to roll sushi fashion sandwiches Eating raw fresh fish is all about timing. sushi san francisco marina districtIf you buy fresh fish, use it that day. yo sushi deals onlineDon’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. The same goes for bright pink or orange salmon, which could be a result of food colouring pellets being in their fish food. Be careful that these processes haven’t been done to disguise older-than-should-be fish. When buying shelled fish, avoid any with broken shells, as once broken they can begin to spoil quickly. Follow these tips and you should be on your way to creating a delicious homemade sushi!To find what you are looking for, try one of the following: Go back to the page you were on. Look for information in our Help section or e-mail customer service. Look for information in community. Or go to one of these areas on the site:We procure our fresh fish and seafood from local purveyors who deliver every day to local restaurants and select retailers like Cosentino’s Market.

We purchase in small quantities to keep our inventory moving. if it’s not fresh, we won’t sell it. Clams, mussels and oysters are filter-feeding shellfish that are extremely well-suited to aquaculture. For this reason, we sell many varieties of domestic and imported farm-raised mollusks. All fresh mollusks should be alive when you buy them (tap the shell – it should close). When cooking, discard any that do not open in the cooking process. Ever wonder what those numbers mean when describing shrimp sizes? That is the average count of shrimp to equal one pound. A 51-60 shrimp is pretty small, and a U-10 can be as big as 2 ounces EACH! We stock shrimp harvested from waters all around the USA, and do not recommend any imported fresh shrimp at this time. Whether you prefer the smaller Snow/Opilios, or the huge King Crabs, we take pride in offering these crabs from the icy waters off the Alaskan coast. We also obtain Dungeness and Blue crabs when available. Our all-natural premium sea scallops are dry packed to ensure maximum freshness and flavor.