What Is Sushi Grade Fish? (Image credit: Alice Choi) Buying fish you'll be eating raw can be a little nerve-wracking, especially if you've never done it before. It's expensive and you want to make sure it's safe to consume, so here's a guide on what to look for and what questions you should be asking. What is sushi grade fish? Although stores use the label "sushi grade fish," there are no official standards for using this label. The only regulation is that parasitic fish, such as salmon, should be frozen to kill any parasites before being consumed raw. The best practice for this is flash freezing on the boat immediately after the fish is caught, which preserves freshness and texture. The label sushi grade means that it is the highest quality fish the store is offering, and the one they feel confident can be eaten raw. Tuna, for example, is inspected and then graded by the wholesalers. The best ones are assigned Grade 1, which is usually what will be sold as sushi grade.

DIY Spicy Tuna Sushi (Image credit: Kathryn Hill) How to Buy Sushi Grade Fish Although something may be labeled sushi grade, here are a couple of things to know and questions to ask before purchasing: Go to the right place. As is always the case with fish, go to a reputable fishmonger or market. Look for one that sells through fish quickly, gets in regular shipments, and has knowledgeable staff.baby sushi costume pottery barnBeing a responsible consumer helps contribute to healthy oceans, so make sustainable choices. jiro dreams of sushi castThis Monterey Bay Aquarium Seafood Watch guide is a great reference, and you can also download their smartphone apps to always have up-to-date, regional information when you're at the store.sushi grade salmon cost

Ask the right questions. Don't be afraid to ask the staff where the fish came from, how it was handled, and how long it's been there. If the fish was processed at the store, ask if the equipment is sanitized to prevent cross-contamination from non-sushi grade fish."Touch and smell - the fish should only smell like the ocean, and the flesh should not be soft or flaky," says Skylar Roubison of Monterey Fish Market. samurai sushi menu slidellSince it's being served raw, look for vibrant color for the most eye appeal. sushi grade salmon long islandIf you have any doubt of the fish's quality, take a pass.sushi las condes a domicilio Once you get the fish home, use it as soon as possible since it's highly perishable. sushi online bestellen berlin mitte

Then savor every bite of your sushi grade fish, whether you use it in sushi, sashimi, ceviche, or crudo!Only use sushi-grade fish for sushi. Eating cooked fish is safer than eating raw fish. However, some people like to eat raw fish, which requires purchasing the right types, as some fish are not suitable for eating raw. Proper food-safety precautions also need to be taken to minimize the risk of food-borne illnesses from eating raw fish. Types of Fish Seafood commonly used in raw preparations like sushi include sea bass, tuna, mackerel, blue marlin, swordfish, yellowtail, salmon, trout, eel, abalone, squid, clams, ark shell, sweetfish, scallop, sea bream, halfbeak, shrimp, flatfish, cockle, octopus and crab. Certain types of tuna, including yellowfin, southern bluefin, northern bluefin, Thunnus alalunga, Thunnus atlanticus and Thunnus obesus are particularly good for serving in raw form because they are less likely to cause food-borne illnesses and don't need to be frozen first. Buying Fish When buying fish to serve raw, purchase fish that are labeled sushi-grade, as this type has been pretreated in such a way as to limit the risk of food-borne illnesses.

This involves freezing the fish for a certain time at very low temperatures that you cannot achieve with a home freezer. Health regulations stipulate that seafood that is going to be served raw must first be frozen in this manner, except for certain types of tuna, so any sushi you purchase at restaurants has been previously frozen. Don't purchase frozen fish in packages that are damaged, that contain ice crystals or frost on the packages or that are stored above the frost line of the freezer. Mercury Levels Blue marlin, mackerel, sea bass, swordfish, tuna and yellowtail are high in mercury, so limit your consumption of these high-mercury raw fish, since mercury in high amounts can affect your nervous system function. King mackerel and swordfish are among the types of seafood with the highest levels of mercury, so you may want to avoid consuming them. Food Safety Non-sushi grade fish may contain high levels of parasites that could cause food-borne illnesses, including listeria, salmonella, Staphylococcus aureus and Vibrio parahaemolyticus.

Even sushi-grade fish may contain some amount of these parasites, especially if it isn't kept refrigerated below 41 degrees Fahrenheit or frozen until you are ready to use it to keep these parasites from multiplying. Thaw frozen fish in the fridge and keep it refrigerated until you serve it, as thawing it on the countertop increases the risk of food-borne illnesses. At San Francisco’s Aloha Festival, you can get traditional Pacific Islander fare, including poke, which is also easy to make at home. Image source: Flickr CC user Family O'AbDuring my last trip to Hawaii a couple of weeks ago, I couldn’t wait to head down to a local market and get fresh ahi to whip up some classic Hawaiian poke. There was a neighborhood market nearby and I bought four pounds of ahi tuna to feed a crowd. I’ve found that if you want to feel like you’re in Hawaii (and who doesn’t?), the Pacific Islander Cultural Association’s annual Aloha Festival is the perfect way to get your tropical island fix.

This year it’s set for August 6-7, 2016 at the San Mateo County Fairgrounds. There will be dancing, lots of live music, workshops on island culture, canoe club displays, and of course lots of island food to eat. Classic foods include “plate lunches,” teriyaki chicken, Spam musubi, kalua pig, lau lau (a steamed vegetable and meat dish), poi (mashed taro root) and my favorite, tuna poke. Poke is classic Hawaiian dish made with nothing more than cubes of raw fish and a splash of soy sauce, rice wine vinegar, and sesame oil. It’s a little like sushi, and a little like ceviche, but with a flavor all its own.Once the fun is over, the best way to recreate the experience is by making your own poke (you’re probably not going to want to steam a whole pig for 12 hours or hunt down taro root in the store). Poke is delicious and it’s super easy, especially if you have the fish delivered to your door. Poke: It’s All About Freshness FirstSince you won’t be cooking this dish, start with the freshest ahi tuna you can find.

You can also use salmon, octopus, or other kinds of tuna but ahi is the classic preparation. Ordering your fish online ensures you’ll get it at least three days fresher than you’d find at your local market since it goes from supplier to you without a stop in the middle. Some stores will offer “sashimi grade” fish, but the fact is you don’t know how long the fish has been sitting on the ice, or if it’s been handled with gloves that touched non-sashimi grade fish. Cut the tuna into dice-size cubes. In a large bowl, mix soy sauce with rice wine vinegar and sesame oil. Add the fish to the bowl and toss gently in the marinade. Let it marinate in the refrigerator for about 10 minutes or more. When you’re ready to serve, I like to add black sesame seeds, sliced green onions and cubes of avocado. You can serve steamed rice or rice noodles on the side, but personally I don’t think this dish needs a thing.If you’re excited about the Polynesian culture festival and want to make your own poke, instead of searching the markets for fish labeled ‘sushi grade,’ let the fish come to you from a trustworthy supplier like Daily Fresh Fish.