What Makes Fish Sushi Grade?

[@stevenordstedt2535]

All these New ways to prep the salmon sound good. But, Did the Asian people ever get sick from not flash freezing the fish first. Or was it just packed in ice to keep it from going bad. And served as Sushi?

[@JosephReference]

this is the most precise video ive seen about a question i had.

[@serafimfilms2412]

Curious how pressure bleeding works? Do you have a video? Thanks so much!

[@wonderfulworld5015]

Thank you for the video! I have a question. What makes fish smell like an ammonia? We have fish market near us. We were going over there all the time to get fresh wild caught fish. So this time we bought it fresh (not frozen). I put it in refrigerator right away, but after three days it smelled like ammonia or something else.

[@CeezBear]

means the fish has gone bad. don't eat it.

[@wonderfulworld5015]

@@CeezBear thank you!

[@clifflee5404]

Have you guys ever thought about adding the ike jime process? Right as they are bleeding or before you spike the brain and then either pull out the spinal cord, lately I have seen people use high pressure water and push the cord out. It's suppossed to last much longer.

[@serafimfilms2412]

Hi. Sorry if i missed it, are you operating in Celsius or Fahrenheit? Thanks so much for clarifying.

[@cft824]

If it helps - 40 is the same in both c and f

[@Kdawg101]

Learning something new everyday. Thank you :)

[@trevordaykin1289]

Ahhh the classic leftover salmon on pizza

[@chaoticrealm777]

What does leaving the pin bone in have to do with freshness of the meat itself?

[@Daftlife909]

They're not connected. People feed their Children fish without any risk of the bones being an eating hazard so they'd rather have a fillet without the pin bones. Generally, adults can eat the pin bones safely especially when fully rendered. This is all preference of course. I grew up eating whole fish and I was constantly told to eat my whole roasted fish slowly because of all the spines. I never had any issues but to each their own.

[@Carlos-iz2ql]

Imma try it

[@wildkeith]

No sushi chef who knows what they're doing would ever use wild caught salmon for sashimi, even if it has been flash frozen. Farmed salmon is the only way to go.

[@dontgetsalt2045]

im curious why the parisites?

[@wildkeith]

@@dontgetsalt2045 Parasites are a natural thing to find in fish because they eat smaller fish that have parasites from eating anything that looks like a worm. Fresh water contains many more parasites compared to marine fish. salmon spends half it's life in fresh water. So, wild caught salmon is loaded with parasites and shouldn't be used for sushi, even if it's frozen to kill them. It's just gross. Farm raised salmon are fed pellet food, so they don't have parasites.

[@ryanray6215]

Obviously you have never been to Japan , or even in any authentic Japanese restaurant in North America .

[@wildkeith]

@@ryanray6215 The Japanese refused to eat raw salmon until the 90s and some of the older generations still refuse. It took a lot of convincing from Norwegian Salmon farms to convince them that that by farming it in their pristine waters in Norway the salmon was good to eat raw. They finally caved and wound up enjoying the more buttery mild flavor of farmed salmon, free of parasites. You certainly won't find raw wild salmon in any Japanese sushi restaurant.

[@clifflee5404]

There's a reason they developed the sushi freezer. It dosent let go of the moisture when it's thawed. Legally though I thought sushi grade meant it was frozen for so long to kill the parasites. I also love yellow tail, hamachi. Only prob with those are parasites as well.

[@johnjensen6140]

You're saying frozen is better? The water crystals burst!! I bought your fish in Charlottesville, thawed it, and squeezed its like a sponge and water came pouring out. $20 plus a pound!!! Disappointed!!!!!

[@passagemaker6039]

The processing of salmon as mentioned above results in a much better fish than what most people think of as fresh. Fresh fish can often be a week or more old when packed with ice. When salmon is bled and flash-frozen on the boat and kept frozen in a temperature controlled freezer the product is of excellent quality. The thawing process is 3 days, iced in the refrigerator for a slow thaw.

[@IslenoGutierrez]

Water ice crystals don’t burst the cell wall of the fish when quickly super frozen to -40 degrees so when the fish thaws correctly, the fish retains the quality of fresh fish. You won’t get fish you’re describing this way. Freezing kills harmful parasites such as anasakis. Eating fresh never frozen you run the risk of getting harmful parasites such as anasakis.

[@johnjensen6140]

You are absolutely wrong!!!! Frozen mush.

[@IslenoGutierrez]

It’s not mush when super-frozen to the correct temperature and thawed correctly. -40 is the magic number. Most sushi restaurants in the US use super-frozen fish because of possible lawsuits for anasakis parasite infection.

[@redlobster4841]

I thought I was coming here to find out about sushi grade salmon this is just an adverb for this company thumbs down

[@djflakoelmonstruo9908]

You should not be eating wild cough salmon as sushi use farm raised

[@deckreview]

Wild salmon can make great sushi and is healthier than farmed salmon. I miss my local grocery store having “Wild Salmon- Sashimi Grade - Frozen at Sea” labeled fillets. Made the best sushi and poke with it until they stopped selling it.

[@ChuxDiaz]

Lol avoid getting your fish locally, get this frozen stuff from us instead.

[@slowsnake5153]

that is the point of sushi grade being flash frozen kills off all bacteria and allows it to be eaten raw

[@Mryodamiles]

Local fish does not mean safe to eat as sushi or even high quality. Certain types of fish are significantly more susceptible to the parasite than other. Moreover, freshness is not the most important factor, how the fish was killed and processed afterward has more impact on the flavor profile. In Japan, sushi chef often ages their fish to get more flavor, they are weeks old by the time you eat it...hardly fresh. Plus, practically all sushi fish (except for shellfish) are required to be flash-frozen in japan...that's the law there. If it works for Japanese when comes to sushi.... then it is fine for us.

[@MrRrres]

From my understanding, fish that will be cooked, versus fish that will be consumed as sushi or sashimi will be different. If you will be cooking the fish, by all means get the local fish straight out of the water. For sushi and sashimi, you actually want the farm raised and frozen stuff that was prepped for raw consumption. Being farm-raised, the Salmon's diet is controlled with clean feed. No chance for the fish to eat worms. Salmon out in the wild can consume parasites. Freezing in super cold temperatures kills the parasites. Wild caught fish could have parasites.

[@chulocam7763]

Do you deliver to New Jersey?