[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 77 KB, 600x329, Salmon_trimC_fillet[1].jpg [View same] [iqdb] [saucenao] [google]
5718980 No.5718980[DELETED]  [Reply] [Original]

Are there any health risks using non-sushi grade raw frozen salmon for sushi?

>> No.5718983

>>5718980
if its just somethin fo da kids rinse it off with water and roll that shit up

>> No.5718995

there's a very small potential for parasites, if it's a very high grade salmon that was just not marketed as "sushi grade" you're almost certainly fine. Hell you're almost certainly fine either way I just don't like crappy salmon raw.

>> No.5718999

If it has been properly frozen the chance of getting some parasite from it is pretty low

>> No.5719002

>>5718980

honestly, is "sushi-grade" even a real thing, or just a marketing schtick?

is there any bluefin tuna belly which _isn't_ "sushi-grade," for instance?

is there some farmed salmon that is, and some that isn't, "sushi grade"?

my bullshit meter is kind of lazily making noises

what is a "very high grade salmon" anyway?

>> No.5719015

>>5718983
sauce on video again pls

Also, fish is required to be frozen to kill off any parasites. That's what 'sushi-grade' is.

Anything more than that is a marketing schtick.>>5719002

You'll be ok op

>> No.5719025

http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm186451.htm#part3-4

3-402.11 Parasite Destruction.
(A) Except as specified in ¶ (B) of this section, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be:
(1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; P
(2) Frozen at -35°C (-31°F) or below until solid and stored at -35°C (-31°F) or below for a minimum of 15 hours; P or
(3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. P
(B) Paragraph (A) of this section does not apply to:
(1) Molluscan shellfish;
(2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or
(3) Aquacultured fish, such as salmon, that:
(a) If raised in open water, are raised in net-pens, or
(b) Are raised in land-based operations such as ponds or tanks, and
(c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish.
(4) Fish eggs that have been removed from the skein and rinsed.

>> No.5719057

>>5719002

There does not exist a formal standard called "Sushi grade", or any other grade for that matter.

However of course there are varying levels of fish quality and freshness, but there does not exist a specific legal definition of any grading for fish. So "sushi grade" is arbitrary. It implies very high quality fish, but exactly how high that is depends on the source.

>> No.5719904

The parasites are not a problem, freezing kills them. Not so for single-cell organisms, they stay alive. So don't make Sushi this way. Maybe Ceviche, the acid kills single-cell organisms.

>> No.5720211

>>5719904
>>5719904
>>5719904

No. Don't leave your fish sitting out in room temperature then.

Always thaw the frozen fish in the fridge, always keep it cold.

>> No.5720902

I've never had cooked fish I like, but I like sushi. So could I just eat raw fish if it's been frozen?

>> No.5720922

>>5718980
Yes. but about the same chance of getting a hole in one in golf.

The biggest risk is taste. Store bought fish is bad enough, to make non shit sushi you really need to be getting your fish from a fish market obviously near a major body of water. OR you need to catch the fish yourself out of lakes.

I dont even know why grocery stores in land locked places even have fish.

>> No.5721713

>>5720922
Because we're not savages. Ever since the invention of the freezer railroad car, you can buy anything anywhere.

>> No.5722882

>-20°C (-4°F)
>-35°C (-31°F)

lol america
pathogens dont die in cold.

>> No.5722961
File: 11 KB, 211x246, 1407272283449.png [View same] [iqdb] [saucenao] [google]
5722961

>>5719025
This is strange. If all fish were frozen (besides tuna), then why do some packages say "previously frozen" and some say "fresh"? I could have sworn that some fish in the market has never been frozen, only refrigerated.

I can go to a fish market and buy fish practically right off the dock (I live in California). Have those fish been frozen as well?

>> No.5722974

>>5722882
I don't know about parasites but yeah, some important bacteria and viruses are cryoresistant. In bacteria's case it just stops the growth which is okay because most bacteria require a high dose for infection (like a visible little gob like 1/5th of a water drop in volume). But only one cell can grow to that amount in 24 hours, so yeah, refrigerate your food kids.

>> No.5722984

>>5722882
Those are only for parasite destruction.

>> No.5722999

>>5722961
yes actually

>> No.5723015

>>5722999
tell me your secrets, trips-kun.

>> No.5723024

>>5721713
Ya there is almost no difference between fresh fish and fish that's been frozen!

>> No.5723048

>>5719015
Does this mean you can freeze your own fish to make it sushi-grade?

>> No.5723050

>>5723048

no, home freezers aren't good enough generally

>> No.5723062

>>5723050
Is it because they're not cold enough?

>> No.5723064

>>5718980
if you're bying it in a store then it SHOULD be flash frozen with the specialty freezers so it should be ok.

>> No.5723093

>>5718980
You're fine.

I've been eating the freshest sashimi for year on my friend's ocean boat. Just avoid eat bottom and filter feeders raw and you'll never get sick.

>> No.5723095

>>5723062

yes.

flash freezing is usually done with dry ice or liquid nitrogen, which removes heat from the product so fast it doesn't get damaged by the formation of large ice crystals.

>> No.5723109

"Scrape" fish, especially of the sport variety (of which salmon is not included, I believe) are explicitly marked to distributors as unsafe for sushi, yet many budget sushi places - namely AYCE chinese places - choose to use them in uncooked or undercooked sushi applications.

Case precedence of parasitic infections and a host of other enteropathogens are quite high in these establishments. Whole fish, especially IQF, is usually safe for sushi use, although I'd be wary of swordfish in any cooking application

As for the taste, I can't attest that it'd be useful for much more than a bastardized American roll

>> No.5723122
File: 34 KB, 640x476, icwiner.jpg [View same] [iqdb] [saucenao] [google]
5723122

alright, thanks to this thread I have made my decision - when I will be cryogenically frozen in my late 30s from cirrhosis of the liver (working on that right now, gulp), I will request to be buried with freshly caught fish. That way when I get defrosted I can enjoy some nice sashimi.

Although I would be the "weird" one in the "cryo crowd" that froze myself with a yellowtail...

>> No.5723152

>>5723109
As someone who ran the chinese buffet sushi area i can confirm that we just used cheap supermarket salmon. People didn't eat it too much so no need to get it wholesale. Unwrap the Lucky's 1.99/lb paper. Put it in a metal tray and bring it out.

I would fillet the fish for people to see and pick out the residual bones. A few people would watch. The rest of the fish went in the back for whatever food.

Then I'd just sashimi it up. None of the workers ate it. It was usually the rounder non-Asian clientele who ate it. The type who would say "Look at me, eating raw fish."

>> No.5723153

>>5723152
>chinese buffet sushi area

that's a thing?

>> No.5723160

>>5723153
Oh yes.

There was also a small mongolian bbq station too. I'm not sure what the big deal was. It's just the same ingredients in the ktichen but the customer gets to pick and choose

>> No.5723168

>>5723160
lol u work at Todai?? haha. the seafood was so bad at the seafood buffets i usually got mongolian bbq and the obvious choice... as many crab legs i could get

>> No.5723170

>>5723153
most sushi places in north america are owned by either chinese or koreans.

You rarely find any owned by actual japanese let alone qualified japanese sushi chefs.

>> No.5723179

>>5723160

that's hilarious. never seen a place in the uk do that.

>> No.5723181

>>5723168
Todai shat on the place I used to work. Mine was way more cheapo Chinese buffet.

I'm out of that line of work since graduating college.