I am assuming the ahi tuna at Costco is not sushi grade. I am wanting to make ahi poke, and most of the recipes call for sushi grade tuna. Any problems with using the Costco Ahi in it? ArticleWhen Whole Wheat Flour Goes Bad ArticleCan You Cook with Sprouted Garlic? ArticleIs It Safe to Leave Butter Out at Room Temperature? Bouncing around the big box!! Updated 6 months ago  |   Costco Food Finds - 4th Quarter 2016 Updated 10 days ago  |   Bon Appetit writes a love letter to CostcoB swears you can make sashimi out of Costco salmon. I was mildly (ok, very) skeptical, but I told him if he prepared it, I would eat it. Love is trust, right? I was sure if he ran a restaurant, he'd be cited for health violations by not using sushi grade fish for sashimi, but after a Google search, it seems that no one - not the FDA, not local health inspectors, not any governing body - knows what sushi grade means! Yep, there's no regulations, as long the fish has been frozen for a period of time to kill parasites.

I suppose it's comforting that even when self-regulated, at least seafood vendors care about whether we get tapeworms. Basically, "sashimi" is just a sexy marketing term to mean any fish that can be eaten raw. Of course, the fresher the fish, the better the taste and texture, so these fish should be killed and iced ASAP. Here's more info from Sushifaq, Cooking Stack Exchange, and Beyond Salmon. After more Googling (yeah yeah, so I trust online strangers' opinions more than my own boyfriend's) using Costco fish for sashimi is not uncommon. sushi kan ottawa merivale hoursFrom personal experience, their salmon quality is actually quite decent. ninja sushi menu gilroy caB is very picky about the package date being the same day to ensure absolute freshness, so he only trusts Costco (Ok, I know this is the second post in two weeks waxing eloquently about Costco, but my boy is in love with that place), and does not recommend getting the salmon from any random Chinatown market.umi sushi menu ottawa

Update to some FAQs in the comments: The salmon is fresh (not frozen), and the day you buy the salmon should be the day you make this recipe - don't let it sit in your fridge for days!Let's just say I was pretty darn impressed. The salmon is so buttery and had the perfect texture. N: I want you to make this salmon sashimi for my family when you visit us! B: Oh you know how to make sashimi now, so you can do it for them. N: Well, I'm afraid I'll poison them, so I'll let you make it! B: Great, so if anything goes wrong, I'm the fall guy, eh? B has made this recipe many times for family and friends and to date, no one has ever gotten sick. However, please use your own discretion when making this recipe as you are still eating raw fish (ie please don't try this if you're immunosuppressed or pregnant!). Otherwise, enjoy some amazing sashimi! fresh salmon filet (check the packing date - the day you buy = packing date = day making the recipe) rice vinegar, diluted in water (optional)

1 sushi cup rice, recipe below Rinse and rub a generous amount of salt onto your salmon (both sides). Let sit in fridge for 2 hours. Afterwards, take out salmon from fridge and rinse with water. Submerge your salmon in diluted vinegar (preferably rice vinegar but white works as well). You use pure vinegar or dilute the vinegar up to 1:10 (ie 1/2 cup vinegar and 4 1/2 cups water) if you want a less vinegar taste.Let sit in fridge for 1 hour. Remove from fridge and rinse thoroughly.Wrap salmon in saran wrap and put it in the freezer over night The day you want to eat it, remove it from the freezer and let it thaw in the fridge. This should take 6-8 hours; do not try speed it up by leaving it outside. Cut the sashimi with a sharp knife in a slicing motion. Mold rice with your hands, dab with wasabi, and cover with your sashimi. The Gentleman's Sushi Rice This serving size here is for 1 person. The lady and I do not like too much rice in our nigiri. 1/2 cup sushi rice

1 tablespoon rice vinegar Rinse the rice only 3-5 times (water does NOT have to run clear) and drain in a strainer. While rice is draining, combine vinegar, sugar, salt and mirin together in a bowl and mix well. Add rice to the pot. Bring quickly to a boil and then reduce to a simmer. Cover the pot and DON'T touch it until the end, NO PEEKING. Put something heavy on the lid like another pot. The more pressure the rice is cooked under, the better it tastes. Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED. Let rice rest for 10 min and then remove the cover. Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture. Mix rice gently, being careful not to break it. Doc Uy's notes: As a caveat, Costco does not claim to sell sushi grade fish, but if you freeze it per FDA guidelines (pg 69), you should be ok from parasites. As a doctor in training, I must also recommend taking FDA precautions if you're pregnant, old, sick, etc!

Please be diligent in making sure your fish is good quality, don't eat fish that has never been frozen, and treat the fish with salt and vinegar for safety. Sign up or log in to customize your list. Here's how it works: Anybody can ask a question The best answers are voted up and rise to the top I have a bag of frozen ahi tuna steaks purchased from Costco. Some of them have been quite tasty when seared. That said, I heartily enjoy raw tuna, so I am intrigued with the idea of trying them raw. Fwiw, the steaks are not labeled as sushi grade, but I am not sure how much that really matters. From my brief research, it appears that the primary determining factor for what qualifies as sushi grade is the fat & oil content of the fish. That might imply that these wouldn't be as tasty as fresh sushi, but it does not really have any bearing on whether or not these steaks would be good without searing. Is there any reason that they specifically need to be seared? With fish, you have two safety concerns: parasites and bacteria.

Freezing gets rid of parasites. It does not kill bacteria. You need heat to kill bacteria, that's why officially, food is only considered safe after being cooked to a specific temperature. Eating thawed uncooked fish is officially unsafe, and if you tried to sell it to people, the FDA would come after you. This being said, if your personal safety standards are not as high as the FDA's (which are extremely conservative), nobody will stop you from eating it. It shouldn't be more dangerous than sushi, as long as you eat it immediately after thawing. There is the small probability of it being kept around some time before freezing (as opposed to sushi-intended fish which should be frozen on the boat immediately), but as fish deteriorates really quickly after death, you should be able to notice it smelling fishy if this is the case. Atlantic Bluefin 'Sushi/Sashimi Grade tuna' (Ahi is Yellowfin not the same species as Atlantic Bluefin) is only available from certified wholesalers, usually buying whole fish which are extremely expensive.

All bluefin species are highly prized for sushi and sashimi. If you don't, beware of what you're buying. Escolar is widely being sold as fresh tuna! Escolar has been banned from consumption in Japan since 1977, as the Japanese government considers it toxic! I'm lucky to be able to only buy from my fishmonger, whose family has been fishing for generations. Fresh caught (in season) & frozen immediately to kill parasites. I read that some people buy from places like Costco etc. The USDA and FDA doesn't technically have a "Sushi Grade" for fish...its more about how fresh it is, and how it was frozen when packaged..Like with Salmon, you'd really only want to purchase a filet or slab of salmon that was a more fresh delivery to the store and defrosted no ealier than that morning so you can use it that day and no more than the next morning...I'm sure you'd want to use the same logic on your Tuna. Pretty standard and good info.. Sign up or log in Sign up using Google Sign up using Email and Password