Dave S
Active Member
I was cutting up a slab of chinook from the freezer the other day, and it looked to good not to have some sashimi. I don't have a commercial freezer so it wasn't really sashimi grade salmon. This is what I was able to find out regarding sushi grade salmon. Does anyone have anything they can suggest for a rec fisher like myself to achieve sushi grade fish without a commercial freezer?
The question of what is sushi grade fish comes up a lot and no one seems to accurately answer that question. After some research I am now able to provide information as to the [COLOR=#058E63 !important]guidelines[/COLOR] and regulations that are followed in the seafood industry in terms of serving raw seafood. As for micro standards for sushi or sashimi grade seafood, I have spoken with many in the seafood industry who supply ‘sushi grade’ fish for [COLOR=#058E63 !important]sushi and sashimi[/COLOR] served at restaurants and they all give me the same answer… they do not know of any regulations from either the FDA or any other agencies regarding ‘sushi grade’ seafood, which is why suppliers have set up their own micro and chemical parameters for their [COLOR=#058E63 !important]products[/COLOR]. A personal search of FDA [COLOR=#058E63 !important]documents[/COLOR] turns up the same results, no clear standards as to what makes fish ‘sushi grade’ or ‘sashimi grade’ and no definition of the term. The only concern any inspectors have is referred to as the parasite destruction guarantee, which is accomplished by ‘freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to kill parasites. The FDA’s Food Code recommends these freezing [COLOR=#058E63 !important]conditions[/COLOR] to retailers who provide fish intended for raw consumption (for further information, please visit the FDA website). I know that is a mouthful, but it’s the facts. Other than a few specific organisms of concern for some seafood, sashimi standards are set as any other ready-to-eat item, e.g. sushi. This means that, aside from the FDA recommendations and local [COLOR=#058E63 !important]Health Department[/COLOR] [COLOR=#058E63 !important]requirements[/COLOR], there are no laws or recommendations for "sushi/sashimi grade" fish. It is no more than a marketing term.
The question of what is sushi grade fish comes up a lot and no one seems to accurately answer that question. After some research I am now able to provide information as to the [COLOR=#058E63 !important]guidelines[/COLOR] and regulations that are followed in the seafood industry in terms of serving raw seafood. As for micro standards for sushi or sashimi grade seafood, I have spoken with many in the seafood industry who supply ‘sushi grade’ fish for [COLOR=#058E63 !important]sushi and sashimi[/COLOR] served at restaurants and they all give me the same answer… they do not know of any regulations from either the FDA or any other agencies regarding ‘sushi grade’ seafood, which is why suppliers have set up their own micro and chemical parameters for their [COLOR=#058E63 !important]products[/COLOR]. A personal search of FDA [COLOR=#058E63 !important]documents[/COLOR] turns up the same results, no clear standards as to what makes fish ‘sushi grade’ or ‘sashimi grade’ and no definition of the term. The only concern any inspectors have is referred to as the parasite destruction guarantee, which is accomplished by ‘freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to kill parasites. The FDA’s Food Code recommends these freezing [COLOR=#058E63 !important]conditions[/COLOR] to retailers who provide fish intended for raw consumption (for further information, please visit the FDA website). I know that is a mouthful, but it’s the facts. Other than a few specific organisms of concern for some seafood, sashimi standards are set as any other ready-to-eat item, e.g. sushi. This means that, aside from the FDA recommendations and local [COLOR=#058E63 !important]Health Department[/COLOR] [COLOR=#058E63 !important]requirements[/COLOR], there are no laws or recommendations for "sushi/sashimi grade" fish. It is no more than a marketing term.