What is sushi grade fish?

Although stores use the label "sushi grade fish," there are no official standards for using this
label. The only regulation is that parasitic fish, such as salmon, should be frozen to kill any
parasites before being consumed raw. The best practice for this is flash freezing on the boat
immediately after the fish is caught, which preserves freshness and texture.
The label sushi grade means that it is the highest quality fish the store is offering, and the one
they feel confident can be eaten raw. Tuna, for example, is inspected and then graded by the
wholesalers. The best ones are assigned Grade 1, which is usually what will be sold as sushi
grade.

How to Buy Sushi Grade Fish

Although something may be labeled sushi grade, here are a couple of things to know and
questions to ask before purchasing:

Go to the right place. As is always the case with fish, go to a reputable fishmonger or
market. Look for one that sells through fish quickly, gets in regular shipments, and has
knowledgeable staff.
Choose sustainable. Being a responsible consumer helps contribute to healthy oceans, so
make sustainable choices. This Monterey Bay Aquarium Seafood Watch guide is a great
reference, and you can also download their smartphone apps to always have up-to-date,
regional information when you're at the store.

Ask the right questions. Don't be afraid to ask the staff where the fish came from, how it
was handled, and how long it's been there. If the fish was processed at the store, ask if the
equipment is sanitized to prevent cross-contamination from non-sushi grade fish.

Use your senses. "Touch and smell - the fish should only smell like the ocean, and the
flesh should not be soft or flaky," says Skylar Roubison of Monterey Fish Market. Since
it's being served raw, look for vibrant color for the most eye appeal. If you have any
doubt of the fish's quality, take a pass.

Once you get the fish home, use it as soon as possible since it's highly perishable. Then savor
every bite of your sushi grade fish, whether you use it in sushi, sashimi, ceviche, or crudo!
--

Get the Lowdown on Sushi Grade Fish...

~~~
Find Out...
What makes it "Sushi Grade" instead of being just
regular ole' Fish?
What do you look for before you buy so you know that
it is safe to eat raw?
- and Where should you buy it?...

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So...What is "Sushi Grade?"

Sushi grade fish is not the guarantee of safe to eat raw fish and seafood that the name
implies. It seems that it is not even associated with the FDA or any other
governmental agency at all.
Why is this important?
It is important because the term is thrown around in a way that seems to imply that the
raw fish and seafood that you buy with this name attached to it has been captured,
stored, processed and sold with adherence to some kind of rules and/or regulations
that would guarantee that it is safe to consume raw.
When in reality, that is not necessarily so. Interpretation and implementation of this
term is up to the provider of the seafood.
The FDA does however, commonly refer to raw seafood, raw fish, sushi and sashimi
repeatedly however. Just not in reference to sushi grade fish.
So where does the term "Sushi grade fish" or "Sashimi grade fish" come from?
Well...
It seems that sushi grade fish and sashimi grade fish are more or less
marketing terms that have been created to identify supposedly high-grade fish
that can be eaten raw, but are not themselves tied to any actual rules or
procedures set by a governmental body nor are they monitored and implemented
in any way to guarantee such a level of quality.
Wow.
So if these terms (sushi grade fish or sashimi grade fish) are more or less marketing
related and tied more to selling to the consumer rather than being associated with the
safety rules written to insure the consumer's safety (which means that they almost
essentially mean nothing), then what does the FDA actually have to say about the
rules and guidelines surrounding the capturing, storage, processing and consumption
of seafood that is intended to be served raw?
Well that's a very good question. And that is what we intend to find out.
Because of this clarification, the rest of this section of the discussion will be in
reference to what the FDA actually defines as its required rules on how to insure
that raw seafood is provided to the consumer in a safely consumable raw state.

After all, that is what truly would define more closely what a "sushi grade fish"
is since it something that is actually documented and enforced instead of being
just some marketing term coined to increase sales and give consumers a false
level of comfort.
So to begin, let's start with what the FDA says in their document
www.fda.gov/downloads/good/guidanceregulation/ucm251970.pdf.
This document defines the guidelines that processors of fish are suppose to follow.
We will focus mainly on the parts concerning raw seafood such as that used in sushi
and sashimi.
FDA guidelines for Processors of Fish and Fishery Products

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The FDA provides guidance to help fish processors in the development of their
HACCP (Hazard Analysis Critical Control Point) plans. This plan will help them
put control strategies in place to insure that seafood is safe for consumption.
Part of the reason why it is confusing and difficult to get clear answers as to the rules
and regulations regarding raw seafood consumption is that the controls are based on
determining which hazards are likely to occur.
And this is decided partly based on what the intended use of the seafood product is
going to be along with what hazards are known to occur in a particular fish itself.
For instance.

Hazard NOT significant if intended use is to be Cooked

If a fish is to be packaged raw and frozen but cooked thoroughly by the end consumer
before consumption, then the risk of human sickness caused by bacterial pathogens or
parasites is virtually non-existent since heating raw fish properly will kill both of
these; even if the fish has been identified as one know to carry such parasites.
In this case, the hazard would not be considered significant and the measures that
would otherwise be implemented to kill these parasites (such as freezing for specific
periods of time at specific temperatures), would not have to be done.
Hazard IS significant if intended use is to be eaten Raw
Conversely, if the same exact fish stated in the previous example was known to the
processor to be one that would be consumed raw, such as in sushi or sashimi (i.e.
sushi grade fish), then the hazard would be considered significant and measures
would need to be taken to kill these parasites. Namely by freezing in this case.
See below for FDA recommendations on this.
FDA Recommendations on Freezing to Kill Parasites in Fish

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Freezing and storing at an ambient temperature of -4F (-20C) or below for 7 days

(total time);
OR
Freezing at an ambient temperature of -31F (-35C) or below until solid and storing

at an ambient temperature of -31F (-35C) or below for 15 hours;

OR

 Freezing at an ambient temperature of -31F (-35C) or below until solid and storing

at an ambient temperature of -4F (-20C) or below for 24 hours.

So if a hazard has been identified by the fish processor because the known recipient
will be consuming the fish in a raw state, then it would be up to the fish processor to
insure that the fish is frozen per the rules stated above before the fish is sold to the
recipient.
What if the Fish Processor does not know what the Recipient's Intended use of
the fish is?

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In this case, the primary processor (fish processor in this case) would need to obtain
documented assurance that the secondary processor (subsequent processor,
restauranteur, institutional user, etc.,) will handle the fish in a way that would kill any
parasites present prior to consumption.
In this scenario the primary processor would not need to identify parasites as a
significant hazard because the control to eliminate the parasite will be identified and
properly handled by the subsequent processor (either by cooking, freezing, etc.,).
It's a way of passing the buck to the one that will be implementing the control. Which
could technically go all the way down the line to the restaurant (who will hopefully
either cook it or freeze it properly), or maybe even you if you buy from a grocery
store and either cook the fish or consume it raw (in which case it should be identified
as appropriate for raw consumption and being so hopefully has already been frozen
properly to kill all parasites).
FDA Identifies other Hazards, not just Parasites

We need to keep in mind that although parasites are the main focus of discussion in
many documents I have seen on this subject both written and online, the FDA does
require controls for other general hazards.
One is "Natural Toxins in Seafood" and the other is "Fish considered to be
Scombrotoxin-Forming Species". Click on the appropriate link to see the table on
each of these.
Note that the controls for Natural Toxins in Seafood are mainly to either fish in NSSP
(National Shellfish Sanitation Program) approved waters or buy from approved
sources.
Scombrotoxin formation is caused by time/temperature abuse. The control is to buy
from federally inspected suppliers or directly from a fishing boat.
Scombotoxin formation is a seafood related poisoning caused by time and temperature
abuse of certain species of fish.
It is important to note because unlike with parasites, Scombrotoxin formation cannot
be eliminated by cooking.
Symptoms include tingling or burning in or around the mouth or throat; rash or hives
on the upper body; drop in blood pressure; headache; dizziness; itching of the skin;
nausea; vomiting; diarrhea; asthmatic-like constriction of the air passage; heart
palpitation; and respiratory distress. Symptoms usually occur within a few minutes to
a few hours of consumption and last from 12 hours to a few days.
So What Conclusions can we form about "Sushi Grade Fish" knowing what we
know now?

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We can know that (and this bears repeating):

Sushi grade fish and sashimi grade fish are more or less marketing terms that
have been created to identify supposedly high-grade fish that can be eaten raw, but are
not themselves tied to any actual rules or procedures set by a governmental body nor
are they monitored and implemented in any way to guarantee such a level of quality.
Because of this, before buying or consuming seafood associated with such terms the
consumer should educate themselves and use their best judgement based on their
understanding of FDA guidelines.
This might include asking educated questions of their seafood provider (whether that
be a grocer, fish marketer, restaurant establishment, etc.,) to gain the required level of
confidence that their seafood has been properly handled and is free of bacterial
pathogens and parasites.
How can we best prepare ourselves before going out to purchase "Sushi Grade
Fish" or fish that is to be eaten raw?
Being educated prior to going to your local fish market or grocery store will help you
tremendously in asking pertinent relevant questions in determining whether you are
purchasing sushi grade fish or not.
Knowing which fish you intend to purchase will help also.
Example: Fish from your Grocer

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For instance. If you were wanting to purchase salmon to eat as sashimi at home, you
should first look at the parasite chart to see if it is a fish which is known to possibly
carry parasites.
In this case, YES, it is in the chart so this is a potential hazard.
So in talking to your fish provider (let's say your grocer), you could ask if the salmon
they are selling is suitable for raw consumption and then also ask whether they or
their seafood provider took measures to properly eradicate any potential bacterial
pathogens and parasites by freezing to the proper temperatures.
As for the risk of Scombrotoxin, just know that the at risk fish and recommended
temperatures are in the table here if you ever should need them and just try to observe
that the fish are iced and stored properly as far as you can tell. The best thing you can
do is find a reliable and reputable source and stick with them.
Example: Fish off of a Boat

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Let's say that you are purchasing this same salmon straight off of a boat. It is a
mistake to assume that "fresher" (like right off the boat) is "safer".
But here too you can ask the same questions, because you are educated. You know
that salmon is known to potentially carry parasites and you want to be safe.
Unless the boat is equipped to freeze the fish to proper "FDA" temperatures for the
required amount of time prior to being sold to you, any fish that you consume raw off
of this boat is at your own risk if they say that they don't have the ability to freeze

and eradicate any parasites. In this case, cooking is the only way to safely consume
any salmon off of this boat in this scenerio.
There are many other scenerios we could cover, but the main thing at this point is this:
At least now you know what is required of who at what point in the process, so you
know what questions to ask.
Common Parasites in Seafood

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Natural Toxins in Seafood

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Fish Considered to be Scombrotoxin-Forming Species

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What do you look for

before you buy to know that the

Fish is Fresh and should be safe to eat raw?

Well, a huge portion of the burden has already been lifted if you follow the
recommendations in the previous section on "What is Sushi Grade Fish?".
That should help assure you that you have tried to screen for the risk of bacteria,
parasites and scombrotoxin.
In this section let's take it a step further and focus on what to actually "look" for in
the fish that you are thinking about purchasing.
This is a visual inspection, providing another layer of protection for you and your
family. We'll review what to look for in a filet and also a whole fish.
What to look for in a Sushi Grade Fish Fillet to be eaten as Sushi or Sashimi

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Here's a few things to look for:

1. Look for fillets that are bright in color, not dull or darkened or having pearly
rainbow discolorations.
2. Smell the fish. It should not smell "fishy" but rather fresh with a sea smell.

3. Be suspicious of fish that is unusually bright red. Some fish are treated with carbon
monoxide which gives the fish an unnatural red color to make it appear fresher. If you
are unsure, ask if it has been treated with carbon monoxide.
4. Buy loins or thick fillets. They are much better for slicing for sashimi or Nigiri
sushi. For this reason also try to find fillets at least 1 inch thick so that it will be wide
enough for Nigiri sushi.

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5. Avoid purchasing Tuna that has too many distinct white lines in it. There are many
reasons for this. For one, it makes the meat "stringy" and unpleasant to eat. Especially
for Sashimi or Nigiri Sushi. It also can separate and come apart at the lines. These
could be cooked and would be ok. And they would be passable for maki sushi (rolled
sushi).

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6. Make sure your fillets are on fresh ice, not melting ice or laying in any kind of
water and ice. They should also be in an enclosed case or under cover.
What to look for in a Whole Fish to be eaten as Sushi or Sashimi

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Before you head out to the fish market or local grocery store to pick out a sushi grade
fish you intend to carve up and eat as Sushi or Sashimi, review the following tips so
you'll be prepared to pick out the best one of the bunch.

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1. The eyes have it! They are the windows to determining fishy freshness. Look for
eyes that are bright, clear and bulging; not dull, cloudy, or sunken in.
This will be the best single indicator of freshness, so check out those eyes!

2. The fish should be firm to the touch and bounce back when pressed, not squishy. It
should also be shiny. If the fish is firm but not shiny it was probably frozen at some
point. (If the fish was intended to be sold for raw consumption and is one known to
possibly carry certain parasites, then it was probably frozen according to FDA
guidelines to eliminate any parasitic risks.)
3. The scales should be tight and intact, not loose.
4. Smell the fish. It should not smell fishy but like clean water or the ocean.

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5. Check out the gills. They should be red, clean and moist not slimy or dry. Any
traces of slime could be an indication of spoiled flesh or disease.
6. Avoid fish that has dulled or discolored patches in it, looks green or has yellow
coloring to it (unless that is the natural color of the fish) or whose flesh is darkening.
7. The fins should be intact and moist, not dry and/or torn.

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8. Make sure in your search for sushi grade fish, that your fillets are on fresh ice, not
melting ice or laying in any kind of water and ice. They should also be in an enclosed
case or under cover.
Where to Buy Sushi Grade Fish

So now you are educated.

You know how to screen your sushi grade fish and fillets for bacterial pathogens and
parasites and also know how to eyeball each to tell if they look and feel fresh.
But where do you go to make your actual purchase?
Well a lot of that obviously will depend on what your options are based on where you
live and your availability to fresh seafood. Whether that be from the local dock, fish
market, grocery store or online sources.
Let's go over each one separately.
Local dock or Fish Market
This option will probably provide you with the freshest selection you have limited by
the fish that are available in your area.
You will have to do your due diligence however and ask the right questions to insure
that your fish has had all bacteria and parasites eliminated (by freezing for the proper
amount of time) and that scombrotoxin is not an issue (make sure fish is well iced,
looks fresh, etc.,).
Other than that, once you find a consistently reliable source here, this is probably one
of the best places to get your sushi grade fish for sushi and sashimi.
Grocery Store
This is another option if your local grocery store carries sushi grade fish.
If it is not labeled as such, be sure to ask to make sure. And go ahead and ask the
educated questions again like has the fish been properly frozen according to FDA
guidelines to eliminate any risks of bacteria and parasites.

You can never be too safe. And if you come to trust that your grocer can provide you
with a safe and properly handled supply of sushi grade fish, then you are
lucky. Maybe you have a grocer that is closer to the coast.
Generally though, I would be more hesitant to get my sushi grade fish from a local
grocer than from a reliable online source.
And here's why. Like in my case, I live in a central part of the U.S. So delivery of fish
to these grocery stores can make the fish up to several weeks old before I can get it
and may have not been properly handled.
Which at this point would make the fish not suitable for eating raw anymore.
Online Seafood Store
This is the option I prefer over getting it from my local grocer.
If you find a good reliable source, the fish will be properly handled when caught
(blood drained, packed in ice, etc.,), will be stored properly (preferably -20 degree
coolers) and will only be a couple of days old when shipped to you. Normally
shipment will be overnight.
Shipping costs can be pricey, but for the quality of the seafood and the speed of
delivery it is worth it and is no more than a good tip would be at a fine sushi bar.
For me and the area that I live in, I find this option to be far more reliable than my
local grocer.
If you don't have a good local fish market or a local grocer available that you trust for
your sushi grade fish, then try Catalina Offshore Products. They are who I use and
highly recommend.
Have Any Questions about Sushi Grade Fish? ... or Maybe you
have some Knowledge or Experiences that you'd like to
Share with the Rest of Us?
I know that this page couldn't have answered every single question you may have had about
sushi grade fish, so don't be shy! Ask away...
Or maybe you don't have a question at all but rather have a juicy bit of information that you think
would benefit others? Feel free to share that...
And of course this exercise wouldn't be complete if I didn't ask you to share some interesting

Sushi Grade Fish experiences that you may have had...the Good...the Bad...and the UGLY...
(especially the ugly!)
==

With Valentines Day just around the corner, I know some of you are planning a homemade sushi
dinner. Whether this is your first time or youre a seasoned pro, making sushi at home can be
simple, fun, and rewarding. Ive written before on how to make sushi rolls and Adrianna recently
did a post on temaki, but the question I get asked the most is some version of how do I know if
the fish at my store is safe to eat raw?.
The term sushi-grade is often tossed around to imply some level of freshness, but in the US,
theres no regulation around the use of the phrase, so it can be used to describe anything. That
said, most stores arent in the business of getting their customers sick, so they usually reserve the
label for their freshest fish.
Unfortunately, just because its fresh doesnt mean its safe to eat raw. Some fish, such as
salmon, contain parasites that will make you sick unless theyve been destroyed. Another
potential problem is cross-contamination. This happens when sushi-grade fish gets cut on the
same cutting board or using the same knife or handled with the same gloves as non-sushi-grade
fish. If your fishmonger is storing unwrapped sushi-grade fish in the same refrigerated case as
non-sushi-grade fish, this should be a big red flag.
For fish that contain parasites, the FDA provides guidance under their Parasite Destruction
Guarantee. This states in part that fish intended to be consumed raw must be frozen and stored
at a temperature of -20C (-4F) or below for a minimum of 168 hours (7 days).
Cross contamination is a bigger issue. Because most stores dont sell a high enough volume of
fish intended to be eaten raw, they dont maintain a separate space for handling their sushigrade fish. Whats worse, because tuna is such a large fish, most stores dont deal with whole
tuna, they buy them pre-filleted, which means you have to take into consideration not only the
stores handling of the fish, but their suppliers handling of the fish as well.
Ultimately, what it comes down to is how much you trust your fishmonger to understand the best
practices for handling fish meant to be consumed raw, and how much they trust their suppliers to
hold the same standards. Here are a few things to remember when buying fish to ensure you have
a safe and delicious sushi-dinner:

Observe and see for yourself whether theyre cutting their sushi-grade fish on the same
cutting board as their other fish, without changing gloves or disinfecting their knife and
board first.
Ask whether they fillet the fish youre looking to buy themselves, or if theyre getting
them pre-filleted.
If you are buying salmon, ask if they can produce logs that show the times and
temperatures that the fish was frozen.

If you cant find a local place you can trust with raw fish, why not try filling your sushi with
vegetables, cooked fish, or even meat. California Rolls and Caterpillar Rolls may not be
traditional, but that doesnt make them any less delicious!
Marc Matsumoto is a culinary consultant and recipe repairman who shares his
passion for good food through his website norecipes.com. For Marc, food is a life
long journey of exploration, discovery and experimentation and he shares his
escapades through his blog in the hopes that he inspires others to find their own
culinary adventures. Marcs been featured in the New York Times, Wall Street
Journal, and USA Today, and has made multiple appearances on NPR and the Food
Network.
freezing only kills parasites and in order to be effective it needs to be frozen below a
specific temperature (below most home freezers). There are other food safety
hazards like bacteria, viruses, toxins (like Botulinum toxin and Gambierdiscus
toxicus) and chemicals. The bottom line is that fish needs to be handled specifically
for eating raw from the moment it's caught until you put it in your mouth. If anyone
in between mishandles it, or does not know it's going to be consumed raw, you
could potentially have problems.
there is no system in place to detect toxins, viruses and chemicals in fish at the
restaurant level. Some states require that all fish being served raw be frozen below
a certain temperature for a certain amount of time to destroy parasites. For bacteria
and virus (and even toxins like botulinum) these are often introduced through cross
contamination after the fish is caught so trust plays a big part in prevention. I.e. you
trust your sushi restaurant to handle the fish correctly, the sushi chef trusts his fish
monger to handle the fish correctly, they trust the fishermen to handle the fish
properly. In Japan there are much fewer legs in the chain from source to restaurant,
but in the US where fish is often imported from other parts of the world, the fish
passes through many more hands and the source of the fish is much more opaque
at the restaurant level.
I work at Whole Foods Seafood Dept and the sushi grade fish comes to our store
packaged, so we don't do any of the cutting on premise. Whole Foods is very strict
about commingling and cross contamination in store such as triple safety measures.
I haven't seen where they handle sushi grade fish but I'm sure they're giving you
honest safe product. They're not afraid to spend money to make sure you eat safe
fish. We throw a lot of weight in fish daily that would be fine to eat(by my standards)
just to be safe and give customers top quality.
just because it comes frozen does not mean it's safe it eat raw. First of all, it may
not have been frozen to the temperature and length of time needed to kill any
parasites. Also, the freezing process will destroy parasites but will not kill bacteria
and viruses, so if the salmon was not handled properly, it could be cross
contaminated.

I'm not sure you're fully getting the concept of preservatives. Preservatives do not
mask spoiled products, they extend the shelf life before they would spoil. One of the
biggest contributors to spoilage is oxygen which is why we'll often employ Modified
Atmosphere Packaging in which we remove the oxygen and most often replace it
with something else. This is most commonly seen in bread and potato chips. In
these cases the chosen gas is nitrogen because it creates a cushion instead of being
absorbed into the food over time and deflating.

Are frozen salmon fillets fine for sushi? (I'd assume they'd reach the required safety standards) If
they aren't I'd be more inclined to buy a fresh salmon, fillet it myself and then freeze it for a
week before using (even better if it's already been frozen properly by the store, then I'd only have
to worry about the filleting aspect).
Yes in theory, but there are a number of factors to consider. The first is that just because
it's frozen doesn't mean it's safe. It has to be held at a certain temperature in order to
destroy parasites. The second is that if the salmon wasn't flash frozen, you're probably
going to lose a lot of water when you defrost it, giving the salmon a bad texture. As for
doing it yourself if you have a blast freezer and a thermostat that registers negative
temperatures, you should be able to do it at home.
a blast freezer works well for freezing anything because it freezes things faster. The faster you
freeze something the smaller the ice crystals are. Slowly freezing something (such as in a regular
freezer) is what causes large ice crystals to form, which rupture cell membranes and cause the
liquid they contain to leak out when the food is defrosted. This is true for fish, vegetables, fruit,
or pretty much anything that contains water. I'm not suggesting that you go an buy one, but they
do have their merits.
Unless your store is claiming that their fish is okay to eat raw, I don't think you'd have much
basis for going after them either in court or through the authorities. Why not look for a store that
you trust that sells fish intended to be eaten raw? If you're in a big city you can look for a
Japanese market such as Mitsuwa, and if you're not, you can try searching online as there are a
few places that will ship you fish for eating raw.
because fish vary so much by location and there's a lot of criteria of what makes a
fish good for eating raw. There are fish that make good sushi (flavorful, tender, not
too much connective tissue, no parasites, no toxins), fish that make good sushi but
need to be frozen first (fish with parasites), and fish that just shouldn't be eaten at
all (fish with toxins). Tuna is usually an example of a fish that can be eaten without
freezing (in fact it's the only fish that the FDA exempts from being frozen), that said,
it's almost always frozen out of practicality. An example of a fish that makes good
sushi but needs to be frozen is salmon, which is known to carry several parasites. As
for an example of fish you should avoid, blowfish contains a potent neurotoxin and
while a licensed professional can prepare blowfish so that it's edible it would be
foolish to try and prepare it without the proper training. One thing to keep in mind

when freezing fish is that the longer it takes to freeze the larger the ice crystals will
grow. This is what ruins the texture of fish because the crystals rupture cell walls,
emptying the contents of the cells when they melt. Ideally you'd use a blast freezer
(good) or liquid nitrogen (better) to freeze fish. A typical home freezer will not only
ruin your fish, it's likely that it won't get cold enough to kill all parasites.

I plan on getting my sushi stuff mail-order, to prepare at home. (1) Do you have any advice on
proper defrosting, both from a safety and a taste preservation perspective? And (again from both
perspectives) any advice for (2) proper storage or handling while frozen, and (3) an upper limit
on how long you can keep in the freezer? Also (4) anything that needn't or shouldn't be frozen?
Thank you again for the wonderful article and all the replies.
Hi DF, 1) provided the fish is vacuum sealed, the best way to defrost it (both from a
safety and quality perspective) is to put the pouches into a large bowl of ice water. This
allows the fish to slowly come up to a refrigerated temperature minimizing the damage as
ice crystals melt. It also guarantees that the fish never goes above a certain temperature.
2) Once frozen it should not be defrosted (even partially) until you want to use it. The
more times you freeze it the more damage the ice crystals will do to the fish causing it to
get spongy and leak water. 3) This depends on your freezer, most freezers fluctuate their
temperature in order to prevent the formation of ice on the sides (that's why food gets
"freezer burn"). If you have a deep freezer, the fish will keep longer. 4) Though fish with
parasites need to be frozen, ideally you don't want to freeze things that don't have to be as
the texture will change no matter how well it's frozen and defrosted.
an even bigger worry than drip loss is formation of C. botulinum in vacuum
packed products.
the bacteria Clostridium Botulinum produces a toxin called botulinum.
Heating or freezing the toxin will not get rid of it once it's been produced. The
thing is Clostridium Botulinum is not active below 3 degrees C, so as long as
the fish has been kept frozen you shouldn't have a problem. It's also only a
problem in reduced oxygen packaging (vacuum sealed). While there's always
a risk, I'd be more worried about homemade jams, honey, and flavoured oils
since they tend to be kept at room temperature.

There are many references on the net about the necessity to freeze raw fish to kill dangerous
parasites. It is certainly true that some fish can contain really really bad human parasites, and it is
well known that raw salmon can have parasites lethal to foraging dogs.
But there is a huge disjunction in my mind between freezing and the fanatic concern among sushi
chefs for the proper texture of raw fish flesh. This concern is so great that books (well, if not
books, at least manga) have been written on the proper technique of slicing sashimi fish: the
blade must be drawn, to slice, not chop, since chopping too much damages the cells of the meat.

But freezing, even flash freezing, also damages cells. I cannot imagine that any kind of freezing
would not seriously alter the quality of fish. I'm pretty sure the raw oysters I sometimes eat have
not been frozen -- but of course, oysters are not fish.
Can anyone illuminate this issue? Certainly much wild-caught tuna must be flash frozen aboard
ship because the delay to market is too long. But for other fish, does the famous Jiro use flash
frozen fish?
Regarding the slicing with one stroke it has nothing to do with cell damage. If you chop or saw at
a piece of delicate protein like fish it will come apart. Think of like slicing bread, if you chop it
the bread gets smashed, if you saw at it (with a bread knife) you can cut through it, but it leaves
lots of crumbs, but if you use a very sharp knife and a single stroke, you can slice cleanly
through it without leaving a lot of crumbs.
As for freezing, you're right, not all fish needs to be frozen, but it's generally a good idea from a
food safety perspective. Flash freezing is a method of rapidly cooling something so that water
molecules don't have time to form crystals. It's this crystal formation that damages cell
membranes, which in turn allows the liquid in the cells to leak out of the holes the ice crystals
leave as they melt. By flash freezing (and thawing in ice water), you're able to minimize this
issue.
Have a look at Whole Foods - ask at the Seafood Counter for Sushi Seafood.
They have SuperFrozen (-60C) freezers and they stock product produced
specifically for sushi. See also www.sushiathome.co

eutectic The temperature at which all cellular activity stops absolutely. At -76F, the eutectic
point (EP) for tuna is reached and all water in the cells is completely frozen and microbial
decomposition is brought to a standstill. At the temperature of -76F, it is possible to transport or
store foodstuffs for an infinite period without loss of quality.
Superfreezing is a process of fast freezing to ultra low temperatures which brings a product to its
Eutectic Point as quickly as possible. It is a highly technical process that requires care in
processing, speed of freezing, and special equipment for transportation and storage.
This is similar in concept to the process used in the medical field, particularly in preserving
blood at blood banks. Similarly also, when superfrozen tuna is defrosted, it revives to exactly
that moment it was frozen. For the tuna from Uoriki Fresh Inc, this means that you are now
preparing 8 hour old tuna. It is fresher than fresh!
Superfreezing, essentially therefore, stops time absolutely. It halts the natural decay that begins
on death, such that the fish stands still in time from the point of catch until defrosted - making it
the freshest product possible when it reaches the chefs kitchen.
What is the Eutectic Point and why is it important?
The Eutectic Point is the temperature at which all activity stops absolutely. At temperatures of
-76F, the eutectic point (EP) is reached and all the water in the cells of the product is

completely frozen and all microbial decomposition brought to a standstill. At temperatures of

below -76F it is possible to transport or store foodstuffs for an infinite period without loss of
quality. Oxidation is halted and therefore, superfrozen tuna will maintain its bright color for the
normal 3-5 after defrosting, just as fresh tuna would.

Does preparing fish as Gravlax or Ceviche kill parasites? If

curing fish using these techniques, do the same rules
apply as they do with Sushi and Sushi Grade Fish?
by Esther
So, I'm making gravlax and wonder if the curing process provides any additional protection.
There seems to be some confusion in the blogosphere and since you have conveyed the most
exacting information I am looking to you for clarification. Almost every recipe calls for 'sushigrade' salmon without mentioning that that is a marketing term as I have learned from your post,
and there are really no rules. That makes me suspicious of the entire post and how much research
the writer has put into the topic.
Does making ceviche (marinating fish in citrus acid) different from salt curing chemically? Is
there a different end result from marinating in citrus for a few minutes vs a several day salt cure
result in any chemically significant (as opposed to a culainary tase) difference? Is the level of
protection from bacteria or paracites different?
Just curious.....
Esther

Comments for Does preparing fish as Gravlax or Ceviche kill parasites? If curing
fish using these techniques, do the same rules apply as they do with Sushi
and Sushi Grade Fish?
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Oct 07, 2015

Pretty
by: Regina Printup

It is pretty price sufficient for me. Personally, if all website

owners and bloggers made just right content as you probably
did, the internet will be a lot more helpful than ever before.

Jun 21, 2015

Very Good Questions Esther...

by: David-allaboutsushiguide
Hello Esther,
Thank you for your submission. I have to admit, I understand
your confusion since gravlax and ceviche use marinating and
curing techniques that have been used for centuries, yet
rarely is anything addressed regarding their ability to kill
parasites.
First, I have to admit I am not an expert with either method.
However, I have some "ideas" or suggestions to try to insure
your safety when making either of these.
Ceviche
My understanding with ceviche is that it is a citric based form
of marinating that can last as little as a few minutes. In this
case, I would make sure to purchase "sushi grade fish" from a
reliable fish monger, grocery store or online fish source where
the fish has been processed to eradicate any bacteria or
parasites. And then I would treat it like you would sashimi or
sushi and consume it as soon as you prepare it. If you were to
decide to "marinate" the fish for longer than a few minutes, I
would place it in a refrigerator but would not exceed more
than a few hours (although fresh sushi grade fish should still
be safe the next day). Also, nowhere have I seen where it said
that a citric based marinade will kill all bacteria and parasites.

Gravlax
I guess the big question here is does salt curing kill bacteria
and parasites. My understanding is that in most cases no. Or
at least it was not a guarantee. I did read in one college study
that they had some success after salting for 7 to 14 days.

Again, here I would opt to get sushi grade fish (I know its just
a term, but the key is to make sure the provider guarantees
that the fish has been handled by freezing to eradicate all
bacteria and parasites). This will at least insure that you are
safe from that standpoint and anything else that you do
(whatever curing process or duration you follow) won't have
anything to do with any bacterial or parasitic issues.
Do keep in mind that according to the FDA certain species are
known to possibly carry certain bacteria and/or parasites
(salmon being one) and also that there are certain species of
fish that are scombrotoxin forming species (time/temperature
abuse, tuna being one here) that can cause illness also. I do
not know what affect citrix marinating or salt curing will have
on scombrotoxin poisoning. I know that scombrotoxin
poisoning cannot be eliminated by cooking, so a citrix
marinade or salt probably won't work for that either. With
scombrotoxin however, we are at the mercy of the fish
handlers. The key here is to find a reliable source for your fish
and not just pick it up willy nilly anywhere it pops up in some
random grocery store :-)
I hope this helps you in some way.
--

Stomach worms from raw fish bought in Calgary believed

to be 1st of its kind in Canada
50-year-old goes to emergency room with severe abdominal
pain and fever after eating raw salmon
CBC News
January 21, 2016

Stomach worms inside a man's stomach resulted from eating improperly prepared raw fish,
doctors say. (Canadian Journal of Infectious Diseases and Medical Microbiology)
2.5k shares
240 comments
Calgary doctors say they've treated what's believed to be the first case of stomach worms
resulting from the eating of raw fish purchased at a Canadian grocery store.

Deadly salmon virus may be in B.C. waters, study suggests

Dr. Stephen Vaughan, who works out of the South Health Campus in Calgary, reports the
findings as lead author of a "clinical vignette" in the Canadian Journal of Infectious Diseases and
Medical Microbiology.
The report says a 50-year-old man arrived at the emergency department complaining of vomiting
and severe stomach pain, one hour after eating raw salmon.
"He made his own sushi at home and obviously it wasn't prepared properly," Vaughan tells CBC
News.

The fish the man purchased was not sushi-grade, a process that eliminates parasites through
freezing and cold storage.
"Within six hours after eating it he developed severe, intense abdominal pain, some of the worst
that he could describe."

An Alberta man is the first known person in Canada to be infected by a rare, parasitic worm after
he ate raw salmon purchased at a grocery store. (Shutterstock)
As time went on, the man developed a fever of 39 C and continued to experience severe
abdominal pain.
After running numerous tests, doctors eventually diagnosed the problem by sending a small
camera down the man's throat and spotting the worms at the centre of small ulcers in his
stomach.

The Homestretch
Homemade sushi leads to stomach worms
00:00 06:55

Homemade sushi leads to stomach worms 6:55

Some of the worms were removed and identified as anisakis, a type of parasite that lives in fish
and aquatic mammals and leads to a condition known as anisakiasis.

1st case of its kind

"To our knowledge, this is the first case of anisakiasis acquired from raw 'wild salmon' purchased
from a Canadian supermarket," the doctors wrote in their report.
"Humans become infected by eating raw seafood in dishes such as sushi, sashimi, ceviche,
lomilomi, or other undercooked fish and squid dishes," the report said.
"Although a skilled sushi chef will recognize the distinctive 'watch coil' appearance of the larval
worms (approximately one centimetre to two centimetres) in raw fish, individuals preparing their
own sushi may not, and may, inadvertently, become infected after ingestion of the larval
nematodes."

Freeze your fish

To prevent the parasitic infection, amateur sushi chefs are advised to freeze raw fish for seven
days at 20 C, or at a lower temperature for a shorter period of time.
The doctors note that sushi prepared in Canadian restaurants and supermarkets is "very unlikely"
to spread parasites because it is typically flash-frozen to 35 C for at least 15 hours.
Vaughan says the risk, which exists only in wild salmon, is relatively low.
He says while some surveys have suggested up to 20 per cent of wild salmon can be infected in
certain areas, he would speculate the risk of buying one from a grocery store is much lower, in
the one to five per cent range.
"Increasing reports of acute anisakiasis will likely occur in the next few decades given the
growing consumption of sushi and sashimi worldwide," the doctors conclude in the report.
Vaughan says his patient had no lasting effects.
"He had almost immediate relief of the pain after extraction of the worms and he has been
perfectly fine since that time."