What is sushi grade fish?
The question of what is sushi grade fish. No one seems to accurately answer that question. Here is some information as to the guidelines 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. The seafood industries who supply ‘sushi grade’ fish for sushi and sashimi served at restaurants and have set up their own micro and chemical parameters for their products. Sushi or sashimi grade fish goes thru a very rigorous quality check to ensure it is free of biological contaminants.
All fish supply must be certified with HACCP Compliance and U.S Grade A
Most chefs will claim that they use "fresh" salmon and other products. This may be because they do not know, perhaps it is delivered thawed by the local supplier (who may or may not have frozen it according to the requirements), or they may even use fresh, never frozen, salmon. The term "fresh" has been linked to higher quality in the minds of many consumers and therefore the restaurants use this as a selling point even though the product may have been previously frozen (usually aboard the fishing vessel) and serving certain species with proper freezing is against regulations.
The primary cause for concern with sushi is the presence of parasites (tapeworms, flatworms and roundworms) in the raw fish. To minimize risk, eat sushi and/or sashimi at restaurants where the chefs not just only know how to purchase the best fish, and also know how to identify to remove parasites during preparation.
Sushi rice is another critical part of sushi preparation, for many reasons. Many sushi restaurants use acidification as a control but the final sushi products must be cooled to below 40F before put onto display in a self-service case (in the case of supermarkets, et. al.). However, sushi restaurants do not cool the items before serving to customers since such a short time lapses between preparation and consumption. Once the rice is acidified (must keep PH below or equal to 4.1), time is not used as a control and therefore Sushi Rice must be cooled to body temperature (~98 F) it can be stored at room temperature where the quality is best and it is also easiest with which to work.
As you can see, there are many issues that affect the quality of the sushi served in restaurants or as 'ready-to-eat' meals. But it's all about practical standards and health code restrictions. When you eat sushi from a quality establishment, you may expect that the FDA requirements for parasitic destruction have been followed, however you are at the mercy of the preparer to make sure that subsequent to being frozen and thawed, your food has been handled properly. On the whole, I don't worry. But I also don't eat anywhere that seems like they may not be devoted to proper sanitary standards. Good sushi is, in my opinion, well worth the minimal risk.
Chick Below Link To
Top Advanced Level Sushi Restaurant at Downton Taunton
Our Sushi Restaurant Located at Downtown Taunton of Massachusetts , In The Bristol County Area Included Norton, Raynham, Berkley, Dighton and Rehoboth.
Address: 17 - 19 School Street, Taunton MA 02780 - Massachusetts