| Recently I wrote another article that described | | | | in large part by the type of fish and whether it is |
| some of the different options an at-home sushi | | | | wild or farmed. |
| chef had for purchasing raw fish, and whether or | | | | - Bacteria - introduced after the catching of the |
| not these sources truly provided safe fish for | | | | fish, via contamination, and likely attributed to |
| raw consumption. Because there is so much | | | | improper handling practices. |
| widely propagated misinformation on the subject I | | | | Parasites that live in fish can be killed by both |
| felt it was important to cover more thoroughly, in | | | | cooking and freezing. The FDA does have a |
| order address all the questions associated with it | | | | guideline for serving raw seafood called the |
| and answer them to the fullest. | | | | "parasite destruction guarantee" which is done by |
| Sushi Grade Fish | | | | freezing fish for 7 days at -4 degrees F or below. |
| The term "sushi grade" is not an FDA regulated | | | | If a fish becomes contaminated with bacteria, |
| title, which means anyone can use it, accurately | | | | however, the only way to kill it is with cooking, as |
| or inaccurately, without oversight or repercussion. | | | | freezing will only temporarily slow its growth. |
| False advertising aside, suppliers of what is | | | | Is Grocery Store Fish Safe for Sushi? |
| considered to be sushi grade fish typically establish | | | | Based on the information about parasites and |
| their own micro and chemical parameters for | | | | bacteria, we can thus draw the following |
| determining the quality of their products, and of | | | | conclusion: since the vast majority of fish found in |
| course traditional Japanese culture has an | | | | supermarkets has been previously frozen we can |
| elaborate series of guidelines for distinguishing | | | | reasonably assume it to be free of parasites and |
| what fish is acceptable taste-wise for use in sushi | | | | thus safe to eat raw. If you want a little extra |
| (location caught, fat content, age, etc.) | | | | assurance, simply freeze it yourself for at least |
| So how does "sushi grade" compare to all the | | | | seven days prior to use. This can be done without |
| other fish money can buy? Well, when you're | | | | detracting from the texture if it is a fatty fish like |
| dealing with fish of any kind you have a couple of | | | | salmon (make sure you allow 24 hours to defrost |
| standard options. | | | | in the fridge,) though lean fish is essentially ruined |
| Fresh | | | | by refreezing. |
| Fresh is typically envisioned in the consumer's | | | | As far as bacteria goes, this has less to do with |
| mind as meaning "not previously frozen," because | | | | whether or not the fish is "sushi grade" and more |
| we seem to associate freezing with a reduction in | | | | to do with how the fish is processed; howsoever, |
| quality (which is actually not the case.) It is also a | | | | one caveat to that statement is that fish |
| common misnomer since many restaurants and | | | | specifically processed for raw consumption may |
| supermarkets advertise "fresh fish" that has in | | | | have more stringent processing standards to |
| actuality been frozen at some point in time. | | | | ensure cleanliness. Generally speaking, a reputable |
| You're only going to get truly "fresh" fish if you | | | | market will usually make use of a reputable |
| live in a coastal region and can catch it yourself or | | | | supplier, which has established standards to ensure |
| buy it straight from the fisherman, or eat at a | | | | there is no contamination in their products. Even if |
| restaurant that does so. | | | | fish is intended to be eaten cooked, not all |
| Frozen | | | | techniques (such as ceviche) are guaranteed to kill |
| Nearly of the fish that are commercially caught or | | | | harmful bacteria if they are present, so |
| farmed are frozen sometime during their | | | | companies cannot afford to process fish with |
| processing, usually during the shipping process. | | | | zero regard for health and safety. |
| This is also true for sushi grade fish, which may | | | | In a Nutshell |
| be caught in one location, flash frozen and shipped | | | | A good summary of the information presented |
| to Japan for processing, then turned around and | | | | here is this: sushi grade fish maintains the taste |
| shipped back the United States for sale. Even so, | | | | quality standards associated with traditional sushi, |
| any good sushi chef will "flash freeze" their fish to | | | | with perhaps some extra care taken to ensure |
| a very low temperature for a set amount of | | | | sanitary processing and packaging. Typical grocery |
| time in order to ensure it is safe for raw | | | | retailed fish can be effectively rid of parasites |
| consumption. So, sushi grade fish has several | | | | with freezing, and is packaged with a "normal" |
| different distinguishing characteristics, but | | | | consideration for sanitation. It is for this reason |
| "freshness" is not among them. All sushi grade fish | | | | probably slightly more likely to be exposed to |
| is frozen at some point, because it is not safe to | | | | contamination than sushi grade fish, however any |
| eat raw otherwise. | | | | fish can realistically become contaminated, and |
| Hazards Associated With Consuming Raw Fish | | | | there is always an inherent risk to be considered |
| And why exactly is fresh (meaning not previously | | | | when consuming uncooked seafood. |
| frozen) fish dangerous to eat raw? From what | | | | Don't forget that people continue to die every |
| I've gathered through my research, there are | | | | year from E. coli which is present in cows as a |
| two types of hazards associated with eating raw | | | | result of the techniques used in mass commercial |
| fish: | | | | livestock farming -- and yet the beef industry |
| - Parasites - examples are tapeworms and flukes; | | | | thrives. Know the risks associated with your |
| these are organisms that are living inside of the | | | | actions, and if you aren't comfortable with them |
| fish at the time of its capture. The likelihood of | | | | then you can always order the tempura. |
| the presence of parasites in a fish is determined | | | | |