or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Sushi Grade, myth or truth
New Posts  All Forums:Forum Nav:

Sushi Grade, myth or truth

post #1 of 4
Thread Starter 

It's funny, I talk with my brother in law about sushi and making it at home.  I see online how it always says, make sure you use fresh sushi grade fish...well what is sushi grade?  Should I be on the boat catching the fish?  I live in the North East, not many fresh fish around here.
 

I've also read that by freezing fish it kills the parasites?

So what is the truth?

And if anyone is from Rochester, NY, if you know of a place where I can get "sushi grade" fish, do tell.

post #2 of 4
I think yes, flash frozen and parasite free. Safe to eat raw.
post #3 of 4
Catching the fish yourself doesn't make it sushi grade.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #4 of 4
What makes a fish sushi grade or sashimi grade?
started on 04/01/08 last post 02/11/15 at 8:47pm 44 replies 114048 views

 

 

Sashimi Grade: What's the deal?
started on 11/29/11 last post 09/05/14 at 12:41am 25 replies 37766 views
Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Sushi Grade, myth or truth