4 ms·
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 parasi
by 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 agoSushi-grade IS a thing with real fish. It means the meat has been inspected for parasites or frozen to kill them.
- rileytg 5y agoUnfortunately 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 agoFDA 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 agoIt'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.
- Isamu 5y agoWhy would lab grown tissue have parasites?
- dnautics 5y agoThat's the point.
- jfengel 5y agoIt 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.