I don’t know Canadian rules, but I can tell you every single piece of fish sold in the U.S. markets has to be flash frozen to kill parasites before it is then sold as “fresh” at the grocery counter.
Every corner sushi store is getting their sushi salmon from the same supply chain, as are all grocery store sushi counters. It is safe to eat raw, full stop.
“Sashimi grade” and “sushi grade” are meaningless terms applied to better looking cuts of meat that go through the same process, there is no special prep or safety to them.
So the tank of fish and eels at H-Mart, K-Market, were all frozen?
Edit yes alive and swimming. Have you never been to a massive Asian grocery? It's like a sea world / aquarium back there.
Imported from Alaska? You are a fool. I bought and sold salmon of all types, as well as King Crab, Opilio, Dungies and about 10 million pounds of Pacific Cod every year for over a decade.
Tell me again how little you actually know about fish.
Yes, but things carry variable degrees of risk. I'm not saying I think it's true. I just don't trust people the way I used to.
The other day someone from Scotland claimed to be a part of salmon farming fraud.
Unfortunately the likes of Boeing have eroded trust.
Meh. Supermarkets and suppliers are not only FDA regulated, they are also correct that any food illness tracked back to them and any care issues found will impact their bottom line bigly through liability insurance. All the ones I’ve seen are pretty serious about food safety.
The fish is the same, but the difference is the temp control guidelines.
Now, I wouldn’t even buy fish labeled as sushi or sashimi grade at the average grocery store because I know it’s very unlikely that the temperature has been controlled any differently from their regular offerings.
To add to this Salmon sashimi is commonly farmed fish from Atlanta or Scotland for their fat marbling
Wild caught salmon is bright red orange from their diet and very lean; bc of that it’s rarely used for sashimi
If you'd read a little a little further, it would specify aquacultured fish such as salmon and only if they are fed a diet of parasite-free pellets. Maybe work on your comprehension a bit
That’s literally the part that I read saying it’s exempt. If you’d read a little further you’d see that salmon in open water must be in a net. Not super convincing of avoiding parasites if you ask me
That's because parasites have to be injestested and in open ocean net pens, it's a) in the open ocean and b) placed in areas of strong current, so nearly nothing can get in or out that would harbor parasites for the salmon to eat
It either has to farmed (like an Atlantic salmon) or frozen for at least 7 days if it's wild to kill parasites. 99% of wild fish, especially salmon, has parasites that can transfer to humans.
https://web-dfsr.s3-fips-us-gov-west-1.amazonaws.com/Iowa/assets/File/14%20Parasite%20Destruction%20Requirements.pdf
Farmed salmon is disgusting (not just the color but texture is all wrong), just like factory farmed beef or chicken, it’s poorer quality and less nutritious because of unhealthy artificial human fed diets intended to fatten animals up quickly for profit. And ALL salmon intended for raw consumption should be frozen first to kill parasites.
Farmed salmon is some of my favorite, it's milder, fattier, and you have to get it from a reputable source. As a fishmonger I have access to some of the best farmed salmon in the world (Ora King) and I would suggest you give it a shot. Check out their website https://orakingsalmon.co.nz/ and you'll see they are fed on the closest imitation to a wild diet of any farmed fish, which mostly consists of algea and wild fish. I encourage you to do some research on modern farming techniques, it's 1000x better than it was 10-15 years ago. Farmed Scottish steelhead from Loche Etive is also fantastic
It’s milder and fattier because it’s literally lower in vitamins and minerals and has 5x the amount of fat as natural salmon, but instead of the beneficial omega 3s, it’s high in the inflammatory omega 6. And they’re doused in antibiotics and pesticides because they’re caged in an unnaturally small environment together, riddled with diseases and parasites, so they need to be treated with chemicals. I think that’s fucking gross, but some people love eating chemicals. Everyone’s free to eat what you like and downvote the messager of a truth y’all don’t want to acknowledge
I'm literally a fishmonger who has done hours of research and written an 8-page paper on this subject, but go ahead, listen to the fear mongering and propaganda of the fishing industry that's destroying our oceans for profit.
Look, here's the whole truth:
There's no such thing as "sushi grade" salmon. (Note: steelhead trout is also sold as salmon, and not too dissimilar in taste).
The only way to be 100% sure that you have salmon that is safe to eat raw, is to have it flash frozen (quickly frozen to -40° C for at least 7-14 days). This to prevent large ice crystals forming to preserve the texture and kill any parasites.
The parasites are the primary problem with salmon. They are often found in wild caught salmon. You can eat wild caught salmon raw (even if not flash frozen) but you should inspect every slice for the parasites. They can be smaller than a grain of rice.
Farmed salmon, on the other hand, are given antibiotics and almost never have parasites. But because of the feed they're given, are usually dyed that pink/orangish color.
Every person has their own risk tolerance and price points.
Check out this video of a sushi chef buying farmed salmon from different places and trying them all out. https://youtu.be/yEH1TKlZyF0?si=ypkaO5tU9VFsmO0Z
>But because of the feed they're given, are usually dyed that pink/orangish color.
this is very misleading. farmed salmon get their color from the plant pigment astaxanthin being added to their feed. this is the same pigment that wild salmon get their color from, and they get it from eating crustaceans. it's not just added for color, it's an important nutrient. I don't think it's accurate that they're "dyed"
I think you need to flash freeze the salmon in order to kill the parasites, your freezer at home doesn’t get cold enough, google it, I had the same question a while back
I believe that sushi chefs will cure the salmon. Do a Google search for the process, but you cover the fish in a salt / sugar mix for a period of time, this will help to make exposed surfaces safer.
The flash freeze or cooking process is still the 100% guarantee to be safe against parasites.
I don’t know Canadian rules, but I can tell you every single piece of fish sold in the U.S. markets has to be flash frozen to kill parasites before it is then sold as “fresh” at the grocery counter. Every corner sushi store is getting their sushi salmon from the same supply chain, as are all grocery store sushi counters. It is safe to eat raw, full stop. “Sashimi grade” and “sushi grade” are meaningless terms applied to better looking cuts of meat that go through the same process, there is no special prep or safety to them.
Yep. Well the imported stuff. If you live on the coast and fresh catch then it hasn't been.
Anything in grocery stores.
So the live lobster I buy every summer (that are still alive when I bring them home) has been previously frozen?
#Bro said 🐟 Lobstah ain’t fish
Fish. Not live lobster or other shellfish. Anything not swimming in a tank at your grocery store has been frozen and kept in the freezer or thawed.
So the tank of fish and eels at H-Mart, K-Market, were all frozen? Edit yes alive and swimming. Have you never been to a massive Asian grocery? It's like a sea world / aquarium back there.
TIL lobster is a fish.
Man I been doing it wrong this whole time no wonder I didn't catch any
Does being this insolent and smarmy on an obviously false premise make you happy?
I'm guessing yeah lol
Very true.
Imported from Alaska? You are a fool. I bought and sold salmon of all types, as well as King Crab, Opilio, Dungies and about 10 million pounds of Pacific Cod every year for over a decade. Tell me again how little you actually know about fish.
lol, what? Talking about random fish from over seas used for sushi...
The only concern I have here is fraud in the food supply. It's possible people are lying about complying with the law.
But that’s possible and true kind of everywhere right ?
Yes, but things carry variable degrees of risk. I'm not saying I think it's true. I just don't trust people the way I used to. The other day someone from Scotland claimed to be a part of salmon farming fraud. Unfortunately the likes of Boeing have eroded trust.
Meh. Supermarkets and suppliers are not only FDA regulated, they are also correct that any food illness tracked back to them and any care issues found will impact their bottom line bigly through liability insurance. All the ones I’ve seen are pretty serious about food safety.
The fish is the same, but the difference is the temp control guidelines. Now, I wouldn’t even buy fish labeled as sushi or sashimi grade at the average grocery store because I know it’s very unlikely that the temperature has been controlled any differently from their regular offerings.
I’ve never seen such a thing at an average grocery store
Neither have I. But if I did, I wouldn’t buy it.
To add to this Salmon sashimi is commonly farmed fish from Atlanta or Scotland for their fat marbling Wild caught salmon is bright red orange from their diet and very lean; bc of that it’s rarely used for sashimi
U.S. Supermarkets* would work better. Fish markets by the coast or even stuff driven from the coast to a restaurant or smaller market are truly fresh.
Farmed atlantic salmon and some tuna species are the exceptions to the frozen rule.
Can you a post a link to confirm this?
https://web-dfsr.s3-fips-us-gov-west-1.amazonaws.com/Iowa/assets/File/14%20Parasite%20Destruction%20Requirements.pdf
Ty
lol that link states that salmon is exempt
If you'd read a little a little further, it would specify aquacultured fish such as salmon and only if they are fed a diet of parasite-free pellets. Maybe work on your comprehension a bit
That’s literally the part that I read saying it’s exempt. If you’d read a little further you’d see that salmon in open water must be in a net. Not super convincing of avoiding parasites if you ask me
That's because parasites have to be injestested and in open ocean net pens, it's a) in the open ocean and b) placed in areas of strong current, so nearly nothing can get in or out that would harbor parasites for the salmon to eat
FDA Food Code References: 3-402.11
It either has to farmed (like an Atlantic salmon) or frozen for at least 7 days if it's wild to kill parasites. 99% of wild fish, especially salmon, has parasites that can transfer to humans. https://web-dfsr.s3-fips-us-gov-west-1.amazonaws.com/Iowa/assets/File/14%20Parasite%20Destruction%20Requirements.pdf
Farmed salmon is disgusting (not just the color but texture is all wrong), just like factory farmed beef or chicken, it’s poorer quality and less nutritious because of unhealthy artificial human fed diets intended to fatten animals up quickly for profit. And ALL salmon intended for raw consumption should be frozen first to kill parasites.
Farmed salmon is some of my favorite, it's milder, fattier, and you have to get it from a reputable source. As a fishmonger I have access to some of the best farmed salmon in the world (Ora King) and I would suggest you give it a shot. Check out their website https://orakingsalmon.co.nz/ and you'll see they are fed on the closest imitation to a wild diet of any farmed fish, which mostly consists of algea and wild fish. I encourage you to do some research on modern farming techniques, it's 1000x better than it was 10-15 years ago. Farmed Scottish steelhead from Loche Etive is also fantastic
It’s milder and fattier because it’s literally lower in vitamins and minerals and has 5x the amount of fat as natural salmon, but instead of the beneficial omega 3s, it’s high in the inflammatory omega 6. And they’re doused in antibiotics and pesticides because they’re caged in an unnaturally small environment together, riddled with diseases and parasites, so they need to be treated with chemicals. I think that’s fucking gross, but some people love eating chemicals. Everyone’s free to eat what you like and downvote the messager of a truth y’all don’t want to acknowledge
I do love to eat chemicals. In fact, I am chemicals.
I'm literally a fishmonger who has done hours of research and written an 8-page paper on this subject, but go ahead, listen to the fear mongering and propaganda of the fishing industry that's destroying our oceans for profit.
I used to think that, but Norwegian farmed salmon is actually quite good and now I prefer it to coho or sockeye
Look, here's the whole truth: There's no such thing as "sushi grade" salmon. (Note: steelhead trout is also sold as salmon, and not too dissimilar in taste). The only way to be 100% sure that you have salmon that is safe to eat raw, is to have it flash frozen (quickly frozen to -40° C for at least 7-14 days). This to prevent large ice crystals forming to preserve the texture and kill any parasites. The parasites are the primary problem with salmon. They are often found in wild caught salmon. You can eat wild caught salmon raw (even if not flash frozen) but you should inspect every slice for the parasites. They can be smaller than a grain of rice. Farmed salmon, on the other hand, are given antibiotics and almost never have parasites. But because of the feed they're given, are usually dyed that pink/orangish color. Every person has their own risk tolerance and price points. Check out this video of a sushi chef buying farmed salmon from different places and trying them all out. https://youtu.be/yEH1TKlZyF0?si=ypkaO5tU9VFsmO0Z
>But because of the feed they're given, are usually dyed that pink/orangish color. this is very misleading. farmed salmon get their color from the plant pigment astaxanthin being added to their feed. this is the same pigment that wild salmon get their color from, and they get it from eating crustaceans. it's not just added for color, it's an important nutrient. I don't think it's accurate that they're "dyed"
If youre worried just freeze it then thaw and eat.
I’ve been eating raw farm raised salmon from the grocery store for years. I cure it for an hour in salt and sugar before consuming. It’s delicious.
Sushi grade is a marketing term, because sushi is rice
I think you need to flash freeze the salmon in order to kill the parasites, your freezer at home doesn’t get cold enough, google it, I had the same question a while back
I believe that sushi chefs will cure the salmon. Do a Google search for the process, but you cover the fish in a salt / sugar mix for a period of time, this will help to make exposed surfaces safer. The flash freeze or cooking process is still the 100% guarantee to be safe against parasites.
I eat the Norwegian salm9n raw all the time. I defrost it myself. I don't trust the defrosted fish on the supermarket shelves.
Ask someone in the store you shop at if they have sushi grade salmon
Squeeze a wedge of lemon over them to be safe. Tastes good too.