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?
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
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.
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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