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). Some exceptions to that rule are bluefin tuna, yellowfin tuna, and farmed salmon. sushi hong kong grugliascoI know that is a mouthful, but it’s the facts.  where to buy sushi mat ottawaOther than a few specific organisms of concern for some seafood, sashimi standards are set as any other ready-to-eat item, e.g. sushi. where to buy sushi mat in calgaryThis means that, aside from the FDA recommendations and local Health Department requirements, there are no laws or recommendations for "sushi/sashimi grade" fish. sushi london ontario wonderland

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.  In 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. This 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! Dine In Anytime or Order Online!  We are currently closed ! We are closed ! 2418 N. Guernsey Ave“Seriously people this is as close as we are going to get in OKC to honest to goodness fresh unfrozen fish.” “With all the live fish, the aroma can be disconcerting (Mrs. Eva doesn't like it), but it is very tolerable to me and adds to the atmosphere.” “Oh I forgot that there is lots of parking and the electric palm trees outside let you know you're in for an exciting journey.”

The 15 Best Places for a Fresh Fish in Oklahoma CityCreated by Foursquare Lists Super Cao NguyenGood butcher shop. Best fresh fish selection in OKC. Not just Asian foods.This has been my favorite grocery store since I discovered it in 1990. Fresh seafood, awesome fruit/vegetable/herb choices. Any countries cuisine you want to try , you can!A good rice cooker? Best Asian market in OK, period. The Sushi BarReally great sushi selection!The Naughty Girl roll is awesome as well as the Agidashi tofu Gogo SushiNice atmosphere and friendly staff. Lots of window seating! Good prices and good sushi! Will definitely be back!Their lunch specials are usually very good.Their Crunchy Crab Roll is GrEAT! Tokyo Japanese RestaurantI second the dynamite dynamite and cowboys roll they are my favorites along with the yellowtail sashimi!The best sushi in town. They are closed on Monday and during some afternoon hours, so make sure you check the hours before you come.Always ask for Monica to be your waitress.

She is the bees knees!!! Mahogany Prime Steakhousebest service,great wine and dessert was amazing!!Good atmosphere especially if dining in the bar service is perfectTry the chopped salad and get the filet butterflied...add Mac and cheese and you're set! Red Rock Canyon GrillMustard crusted pork chops are my go to here!! My wife always loves the meatloaf. Great dinner with an excellent view.Let the view and the food take your breath away at Red Rock Canyon Grill, located on the banks of Lake Hefner. The food portions are large enough to share, but so good you may not want to! Definitely try the house salad!! Pearl's CrabtownHad the lunch crab cakes. The crab cake were delicious. The remoulade was perfect.Must try the Crazy Jerry's sauce. Oysters on the half-shell are awesome! Saii Bistro And Sushi BarBy far the best sushi in OKC. The atmosphere is extraordinary and the service is fantastic.The lobster bomb will rock your socks off!Everything was delicious but there is an appetizer of avocado shrimp that you really MUST try! 

San Marco'sAsk for the hot carrots,jalapeno n onions! Best chili rellenos n chicken enchiladas!!!!! Red LobsterI love the rock lobster! I love the coconut shrimp and the sauce!The New Orleans Salmon meal was okay. The Mane Lobster tails and the Garlicy Grilled Shrimp is mighty tasty!! Dot Wo GardenLove the vegetable clay pot, add shrimp!The veggie lo mein and crunchy chicken were amazing!Best Chinese in town by far!! Wouldn't go anywhere else!! The Sushi BarThe firecracker with just sliced avocado on top. And the amazing naughty girlFood awesome, live music on Fri terrible.The Tyky Cosmo & captain crunch roll are great! Red LobsterCheddar biscuits are great and I love their scampi and crab legs.Sailors Platter was very good, the WoodGrilled Shrimp Bruschetta was "Great"!The service was even better. Ask for Twila when you come in. She is a very good waitress! La Brasa International CuisineFrom Latin food to Asian, La Brasa offers many great dishes for each individual. Our charcoal broiled chicken is what we take pride in.