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What makes a fish sushi grade?

  1. Paul Edmondson profile image
    96
    Paul Edmondsonposted 2 years ago

    What makes a fish sushi grade?

    I've been grilling a lot of fish lately and serving it pink. I'm wondering if I should be cooking sushi grade salmon since it is pretty pink. What makes a salmon fit for sushi?

  2. bravewarrior profile image92
    bravewarriorposted 2 years ago

    Paul, I found an interesting article addressing your question. Apparently there are no steadfast regulations. However, the article says to freeze parasitic fish, such as salmon, before consuming raw. Here's the link:

    http://www.thekitchn.com/what-is-sushi- … nce-204696

    1. Paul Edmondson profile image
      96
      Paul Edmondsonposted 2 years agoin reply to this

      Interesting.  Beef is graded.  I suspected they used a similar process for fish, but it doesn't look like they do.  Now I wonder if wild caught salmon is flash frozen (since that is what kills parasites) before it gets to the store.

    2. bravewarrior profile image92
      bravewarriorposted 2 years agoin reply to this

      Good question, Paul. Aside from proprietors who catch the fish they sell, I wonder if the typical worker in the fish department would even know the answer.

 
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