There 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.