Sashimi Grade Fish And The Right Way To Eat It

Sashimi Grade FishSashimi grade fish needs to be served extremely fresh for 2 major reasons, the first being safety and the other flavor. Fish that is not fresh will lose its taste and texture, and there is an increased danger of proliferating parasites and bacteria.

The FDA has indicated standards under which fish can be presented with a parasite destruction guarantee, which it suggests in situations where the fish is served raw. In this process, the fish should be frozen at a specific temperature. If you’re a fan of sashimi, there are ways to enjoy this delicious Japanese delicacy safely.

Where To Buy Sashimi Grade Fish

There are certain places that are more likely to sell quality, sashimi grade fish. Japanese markets are probably the best place to start looking. You may easily find a Japanese market near areas in the city where there are a lot of Asian restaurants. On the other hand, you may simply search for sashimi grade products at your local grocery shop or fishmonger. Keep in mind, however, that most grocery shops and fishmongers don’t specialize in selling fish that’s sashimi grade. While a vendor might tell you that it can be eaten raw as sushi or sashimi, it might not be safe. For this reason, you might want to check online, especially if there isn’t really any sashimi grade products or quality seafoods in your area. If you reside by the coast, you may find fresh fish at the port or at small seafood shops.

How To Buy Sashimi Grade Fish

It’s important that you, as the consumer, know for yourself whether a fish is of high quality or not. For starters, you need to be able to know the difference between fish that’s fresh, and on that isn’t. Search for fillets that are bright in color, and not darkened, dry, or dull in appearance. Purchase loins or thick fillets rather than steaks, since they are most ideal for slicing. Try to look for fillets that have a minimum of 1 inch thickness, so you can cut a wide enough portion for Nigiri sushi. If the fish is whole, it should be firm to touch rather than mushy. The eyes must be bright instead of discolored or cloudy. The scales themselves should be intact and appear fresh, rather than dull and/or loose.

Stay away from Ahi tuna or albacore loins that have too many obvious white lines in the flesh. This is basically a soft sinew and has a bit of a stringy texture, which is not appropriate for something like Nigiri sushi. This portion of the fish is alright to cook with, or it can be utilized for roll sushi. When cut, the sinew will immediately separate from the fesh.

How To Prepare Sashimi Grade Fish

Sashimi recipes are often created with sushi or sashimi grade fish. Yellow fin tuna is considered one of the most admired, but salmon sashimi is just as tasty and makes for a great alternative. Sashimi is essentially raw fish that is sliced thinly. However, other seafood like abalone and squid can be utilized to create sashimi. The kinds of fish typically used for sashimi include tuna, salmon, yellowfin tuna, yellowtail or hamachi, bigeye tuna, halibut and snapper. When preparing sashimi, you might want to serve it with a dipping sauce, the common ones being soy sauce and wasabi. You may also want to garnish with daikon, ginger or shiso leaf for interesting textures and hues. Other ideas include cucumbers, carrots, edible flowers, sprouts, radishes, lemons, green onions and limes.

To start preparing sashimi grade fish, slice against the grain to make the sashimi more tender. The flesh carries fibers that form a unique pattern or direction. If you cut against this pattern or direction, you’ll likely end up with messy, broken portions of fiber rather than more slender portions of intact fiber. A correctly sliced, raw fish will not only look aesthetically pleasing, but is will also be easier to chew and break down. A sharp knife is ideal for optimum precision. Since you’re going to be using a very sharp knife, always make sure that your fingers are out of the way.

When using oil, do not heat it too much as your dish will lose much of its nutrients. Cold pressed olive oil and cold pressed sesame oil are great with something like salmon sashimi. The least processed the dish is, the better.

How To Store

Based on the temperature in the fridge and surrounding climate, fish can be refrigerated for about 2 days at most in mild weather, perhaps even hours in tropical areas, before it will begin to spoil. If you freeze the fish it will be consumable for about 2 weeks. Once again, all this is based on the freezing levels. A number of restaurants and establishments in the seafood industry apply cryogenic freezing technology, which can store fish and keep them fresh for several months to even some years. It is essential to store sashimi or sushi grade fish properly to guarantee the best flavor and reduce the risk of food-borne diseases. Always put the raw fish in the fridge or freezer once you reach home from the shops.

Leave the fish in the wrapper it was in when you bought it. Put the product in the coldest part of your fridge. Ensure that your fridge is established at 32 to 38 degrees Fahrenheit. Ready the fish for freezer storage by wrapping small sections very securely with 2 layers of plastic wrap specifically designed for storing food. Put the wrapped fish in sheets of aluminum foil and wrap it up to prevent extra moisture from entering. Indicate the fish type, quantity and storage date on a piece of freezer tape and secure to the foil package.

How To Thaw

To thaw sashimi grade fish, take out the frozen fish from the freezer and put it inside a zip-lock bag. Make sure the bag is sealed and placed in a bowl. At the kitchen sink, start running water into the bowl. The water should ideally be a bit warmer than room temperature. Finally, get rid of the water from the bowl, refill with water, and let it stay until the fish has thawed. And that is all you need to know to fully enjoy your sashimi at home!

Sashimi Grade Fish And Why You Should Use It

Sashimi Grade fishThere are many good reasons why you should use sushi or sashimi grade fish if you want to have a traditional Japanese raw dish. Seafood is a tasty addition a healthy, balanced diet. Health professionals have been suggesting the advantages of a seafood diet, which is filled with omega 3 fatty acids. Here are the benefits of using fish that’s specifically for use in sushi or sashimi.

General Health Benefits

The fish used in sashimi are ideally always fresh and raw. One main benefit of eating sashimi grade fish is its rich source of omega 3 fatty acids. Not all types of fish contain a high enough amount of omega 3 fatty acids. Omega 3 is known to be an “essential” fat. This means that our bodies are unable to make or synthesize it on its own. It is essential because we require an outside source to function normally. Flax seed is also rich in DHA, but it doesn’t compare to omega 3-rich fish products because the human body has to convert the alpha-linolenic acid in flax into DHA.

While research on the relevance of DHA are comparatively new, its numerous advantages are well documented. DHA triggers several genes, reduces the risk of fatality following a heart attack, manages the body’s immune system, has been observed to enhance cognitive capabilities in children, and plays a large role in brain and nervous system development. As with EPA, it assists in the reduced risk of cardiovascular disease and cancer, and manages cholesterol count in the blood stream.

What Exactly Is Sashimi Grade Fish?

You can’t go inside your local grocery shop, buy a pound of tuna, bring it home and eat it raw as sashimi. Evidently, you can’t do this. You have to look for something that’s suitable for this particular kind of fish. When a fish is sashimi or sushi grade, it’s not actually an entirely new kind of fish that magically makes it safe to eat raw. The label is not something to rank a type of fish, nor does it gauge the level of freshness. Instead, it is more of a marketing term that will assist purchasers in recognizing a fish meant for sashimi or sushi. If you’re wondering why this label even exists, a major reason is because no official record indicates the actual meaning of sashimi or sushi grade fish.

Standards Help You Choose Better

To understand better why some fish are labeled in that manner and others are not, it’s simply an indication that fish vendors commit to the health and aesthetic standards required for them to sell fish that would be consumed raw by consumers. To describe this term further, it is just stating that the sellers of that particular sashimi grade fish have already satisfied the requirements of having it frozen ahead of time prior to selling it. Having this standard labeled on the fish you plan to eat as sashimi is advantageous to you for both aesthetic and health reasons.

There Are Many Kinds Of Sashimi Grade Fish

There is a wide range of sashimi grade fish, which can be used as a raw dish. Those typically used are salmon, yellow fin and mackerel. Again, proper care and preparations must be practiced when handling these kinds of fish, because they are going to be consumed raw. If consumed directly without the proper measures taken beforehand, an individual may acquire food-borne diseases like Anisakis simplex.

Better Taste And Texture

Sashimi grade fish is basically a higher quality piece of fish. There are a number of processes that should be carried out for fish like tuna when they are caught. These include bleeding them right away, severing the neural canal, and immediately lowering the temperature of the fish, to name a few. Sashimi grade products often go through such processes to ensure optimal freshness and flavor.

But there is one main aspect that is said to preserve the best taste and texture of high quality sashimi, and that is the practice of applying the least traumatic experience to the animal during slaughter. It is believed that this produces the best kind of meat. Enhancing meat quality is advantageous to any business, particularly when it doesn’t raise the costs. Thus, the food and restaurant industry has adopted some methods to lower stress in the animal during slaughter. In fish this includes anesthesia, which can be very cold water or carbon dioxide.

No Danger Of Acquiring Harmful Parasites

Sushi and Sashimi is a Japanese delicacy that’s starting to gain more and more fans around the world. The majority of individuals believe that sashimi is ocean fresh and as they’re being presented with raw fish at their favorite Japanese restaurant, they’d be entitled to believe so. Surprisingly enough, this isn’t entirely true. Japanese traditionalists believe that the fish should never be raw nor should it be entirely fresh.

Yes, the fish must be fresh enough to be palatable and have a good texture and look, but it should be perfectly suitable to be consumed raw. Therefore it must be frozen for 7 straight days at negative 20 degrees Celsius. It is probable to be flash frozen for 15 hours at 35 degrees if it’s required sooner. The freezing doesn’t make the fish the freshest of the bunch, but it ensures that any parasites still in it are killed. Some people think wasabi destroys parasites – unfortunately, this isn’t the case. Wasabi is basically just like horseradish mustard. This does not destroy parasites.

To know if a fish is sashimi grade, you can touch it (if permitted with protective gloves) – the fish should be firm to touch rather than mushy. Evidently, if it already has a smelly, fishy odor, it’s not wise to buy it. When you do purchase a quality, sashimi grade fish, it would be a good idea to have ice packs ready in your car or grocery bag to make sure your fish stays fresh all the way to your home. It’s ideal to consume what you just purchased on the same day. If there’s any remaining fish left, you can keep it in your freezer but it should not go beyond a couple of days.