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What the meaning of Sashimi-grade fish? The term “sashimi-grade” is used by restaurants and fish sellers to describe the quality or freshness of fish. In reality, the term is nothing more than a marketing term that consumers associate with fish that they may safely eat raw. Is it safe to eat raw shrimp? Do Chinese people eat cats? How is beef graded as whole carcasses? Neither the Food and Drug Administration nor any government agencies or industry groups provide a standard definition or guidelines for labeling fish as sashimi-grade or sushi-grade. Supermarkets, fish stores and restaurants often use the term to describe fish they feel is of sufficient high quality or freshness to be safely consumed raw, or used to prepare sushi. However, nearly all fish contain harmful parasites and microorganisms and must be frozen at some point before it may be safely consumed raw. For example, salmon frequently contains roundworm larvae that cause illness in humans if consumed.
Most salmon catchers flash-freeze the fish on the boat immediately after catching. Food and Drug Administration guidelines specify the temperature and length of time necessary for killing parasites found in fish. However, cross contamination can occur during preparation even when preparers adhere to these guidelines. Learn more about Meat, Poultry & Seafood How long does ground beef stay good in the freezer? According to the United States Department of Agriculture, frozen ground beef remains safe for consumption indefinitely, but people should consume beef with... Meat, Poultry & Seafood How is beef graded? In the United States, beef is graded on two scales: the quality of the meat and the quantity available on the carcass. By the time beef reaches the consume... What are some different cuts and grades of meat? The USDA grades the quality of beef from highest to lowest quality as follows: Prime, Choice, Select, Utility, Cutter and Canner. Cuts are not officially r...
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sushi conveyor belt india What does carp taste like? You are hereHomeMaking your own sushi? Making your own sushi? The most missunderstood and incorrectly identified species in Florida waters is the fish locals call the "Bonito." We caught several of these fish which gave a powerful fight. The large Bonito we caught resembled small Tuna and were brightly colored and very plump. We were told they are not good to eat and received conflicting information on it's status as good table fare from many people. We were involved in several debates amongst seasoned anglers on 2 forums that consider the Bonito a trash fish, only suitable for bait! We weren't convinced, so we did some research.
What we found after doing some research is there are 2 very different species of what Floridian anglers call "Bonito", one with superior taste, the other not. So we went with our research, figured out we caught the sushi-grade species in the Tuna family, bled it in ice water, had some raw, grilled the rest and had a fantastic cookout with our friends. We were fishing a mile out of Fort Lauderdale the end of July 2012 and hit several schools of Little Tunny, pictured below on the left. Both species called "Bonito" travel in large schools and are very powerful swimmers giving anglers an exciting fight. Once caught, most anglers think the following two very different species are the same fish and toss it for bait, discarding the sushi-grade fish because they do not realize what they caught. So let's compare the two common Bonito's of Florida. The Little Tunny (False Albacore) pictured to the left has horizontal markings on the top and is a shinny turquoise color when first caught.
See more pictures of the Little Tunny (False Albacore) on our Facebook Album. We caught many Little Tunny's off Fort Lauderdale the end of June 2012. There were large schools that gave us a furious fight. Once onboard, the fish were a stunning blue-green color topside with spots on their belly, they averaged around 30 inches and were very proud of our catch. The picture on the left is freshly taken from the body; the picture on the right is of the fillets after soaking in ice water 24 hours, notice how the fillets turned white on the outside and when cut the inside is still a nice red color. We started by filleting the red colored flesh and tossing all the meat in a cooler full of ice water. We let the fillets sit for several hours, a process called "bleeding the meat". This step is necessary, this is a very bloody fish and we think it is the key to enjoying your sushi. After soaking in ice water a few hours we removed the meat then cut out the dark blood line down the middle of the fillets, cutting up and freezing the blood line meat for our next fishing trips bait.
The keeper filets were the size of pork tenderloins with a reddish hue. Next we finely sliced some of the meat and enjoyed a little sushi - it was fantastic and tasted identical to high priced Tuna, no fishy taste or smell at all. The rest we threw back in the cooler to bleed some more. 24 hours later, the water in the cooler was very bloody and the fillets had a whitish hue indicating the bleeding process was complete. Next we marinated the fillets for a few hours in a mixture of soy sauce, honey, brown sugar, fresh chopped garlic, ginger, and pepper then grilled them for about 3 minutes each side. They were fantastic, not a piece left over. Now try a Little Tunny, you won't regret it! As of this writing in August 2012, the Little Tunny are schooling on inshore waters on the Central and Southeast Atlantic coasts of Florida. We took a trip during Mini Lobster Season out of the Port Everglades and caught quite a lot. The Little Tunnys were attracting Shark too, we had a few stolen by a Hammerhead Shark and a Shortfin Mako - it was an exciting trip!