5 ms·

"sushi-grade" sounds like "fantastic" or any other not leverageable marketing promise. The cells I suppose must be stem cells, induced with some solution to gr

"sushi-grade" sounds like "fantastic" or any other not leverageable marketing promise. The cells I suppose must be stem cells, induced with some solution to grow into a homogenous mass of soft tissue. I'm very confused about this. Why just gimme the nutrient solution.

vangelis 5y ago
Sushi-grade isn't a thing! It's marketing. I also doubt this follows the FDA rules for flash freezing that sushi grade implies given the lack of risk for parasites.
- elhudy 5y ago
  Sushi-grade IS a thing with real fish. It means the meat has been inspected for parasites or frozen to kill them.
  - rileytg 5y ago
    Unfortunately there is no enforcement of that. People often consider "sushi grade" what you've described but there isn't any official rating like there is for wines or beef. Source: ex-commercial fishmonger
    - elhudy 5y ago
      FDA guidelines dictate that fish sold for raw consumption must be frozen under one of the following conditions to kill parasites: -4°F (-20°C) or below for 7 days (total time) -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours Whether or not this is enforced is another thing, but the absurdly low rates of sickness from sushi in the US are testament to the fact that companies are probably trying to protect consumers from the hazards of eating their raw fish. With ground beef recalls left and right, we fortunately live in an age of avoiding large-scale liability.
  - vangelis 5y ago
    It's a marketing term. The FDA doesn't label things sushi grade. It does have rules for fish that are going to be eaten raw. Your fish was either frozen to spec to not. *Sorry, it's just one of those things I'm nitpicky about.
    - elhudy 5y ago
      I am not following. If it is labeled as "sushi-grade" then it is being sold to be eaten raw, and the rules apply, yeah?
      - vangelis 5y ago
        Assuming a reputable fish monger!
- Isamu 5y ago
  Why would lab grown tissue have parasites?
  - dnautics 5y ago
    That's the point.
- jfengel 5y ago
  It would seem to be a reasonable term for "safe to eat raw". If the term is regulated, the term would have to be changed, but it does convey the right thing to the consumer.
foxyv 5y ago
It typically depends on the fish. Usually sashimi/sushi grade fish consists of deep muscle tissue that is unlikely to contain parasites. EG: Fish that is suitable for eating raw. In the US all fish intended for raw consumption is frozen below -32F to kill any parasites. However this is just a guideline and health codes are enforced on a per-state basis. Sashimi/sushi grade is usually just a marketing term beyond that. You could slap a sticker saying as much on any fish you like. https://www.seriouseats.com/2017/05/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety.html https://www.seriouseats.com/2017/05/how-to-prepare-raw-fish-...
- posterboy 5y ago
  That's a bit different than "fantastic", in that it is a much worse type of misleading, unless you concern was their lab is prone to parasites?
  - foxyv 5y ago
    Yeah, sushi grade doesn't mean it's good. I doubt they have problems with parasites either. I would bet their sushi has to be completely sterile coming out of the lab or the culture will die pretty quick. In fact I wouldn't be surprised it it's swimming in antibiotics to prevent bacterial contamination. https://www.nature.com/articles/s41598-017-07757-w#:~:text=Standard%20protocols%20for%20cell%20culture,of%20both%20penicillin%20and%20streptomycin https://www.nature.com/articles/s41598-017-07757-w#:~:text=S....
lacker 5y ago
At least here in California, when someone selling fish says that it is "sushi-grade" they just mean it's okay to eat raw. Usually I think that means it was flash-frozen to kill parasites, maybe with this sort of fish production mechanism it just doesn't have any parasites in the first place.

vangelis 5y ago

Sushi-grade isn't a thing! It's marketing. I also doubt this follows the FDA rules for flash freezing that sushi grade implies given the lack of risk for parasites.

elhudy 5y ago
Sushi-grade IS a thing with real fish. It means the meat has been inspected for parasites or frozen to kill them.
- rileytg 5y ago
  Unfortunately there is no enforcement of that. People often consider "sushi grade" what you've described but there isn't any official rating like there is for wines or beef. Source: ex-commercial fishmonger
  - elhudy 5y ago
    FDA guidelines dictate that fish sold for raw consumption must be frozen under one of the following conditions to kill parasites: -4°F (-20°C) or below for 7 days (total time) -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours Whether or not this is enforced is another thing, but the absurdly low rates of sickness from sushi in the US are testament to the fact that companies are probably trying to protect consumers from the hazards of eating their raw fish. With ground beef recalls left and right, we fortunately live in an age of avoiding large-scale liability.
- vangelis 5y ago
  It's a marketing term. The FDA doesn't label things sushi grade. It does have rules for fish that are going to be eaten raw. Your fish was either frozen to spec to not. *Sorry, it's just one of those things I'm nitpicky about.
  - elhudy 5y ago
    I am not following. If it is labeled as "sushi-grade" then it is being sold to be eaten raw, and the rules apply, yeah?
    - vangelis 5y ago
      Assuming a reputable fish monger!
Isamu 5y ago
Why would lab grown tissue have parasites?
- dnautics 5y ago
  That's the point.
jfengel 5y ago
It would seem to be a reasonable term for "safe to eat raw". If the term is regulated, the term would have to be changed, but it does convey the right thing to the consumer.

foxyv 5y ago

It typically depends on the fish. Usually sashimi/sushi grade fish consists of deep muscle tissue that is unlikely to contain parasites. EG: Fish that is suitable for eating raw. In the US all fish intended for raw consumption is frozen below -32F to kill any parasites. However this is just a guideline and health codes are enforced on a per-state basis. Sashimi/sushi grade is usually just a marketing term beyond that. You could slap a sticker saying as much on any fish you like. https://www.seriouseats.com/2017/05/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety.html https://www.seriouseats.com/2017/05/how-to-prepare-raw-fish-...

posterboy 5y ago
That's a bit different than "fantastic", in that it is a much worse type of misleading, unless you concern was their lab is prone to parasites?
- foxyv 5y ago
  Yeah, sushi grade doesn't mean it's good. I doubt they have problems with parasites either. I would bet their sushi has to be completely sterile coming out of the lab or the culture will die pretty quick. In fact I wouldn't be surprised it it's swimming in antibiotics to prevent bacterial contamination. https://www.nature.com/articles/s41598-017-07757-w#:~:text=Standard%20protocols%20for%20cell%20culture,of%20both%20penicillin%20and%20streptomycin https://www.nature.com/articles/s41598-017-07757-w#:~:text=S....

lacker 5y ago

At least here in California, when someone selling fish says that it is "sushi-grade" they just mean it's okay to eat raw. Usually I think that means it was flash-frozen to kill parasites, maybe with this sort of fish production mechanism it just doesn't have any parasites in the first place.