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My experience in Japan is that salmon is still second class sushi even if it is more common now.

• bamboozled 4y ago
  This is true, high grade salmon in a proper Sushi restaurant looks a lot different to the orange slop in cheaper places though. There is a wild / higher grade salmon available, even Japanese domestic salmon exists.
  • tims33 4y ago
    I completely agree. But even in the high end sushi places that only have quality sushi, it is still a second class citizen.
  • nononononoaaa 4y ago
    That is not a higher grade of salmon. You should not be eating that. Domestic Japanese Salmon has parasites in it. Just no.
    • orangepurple 4y ago
      All salmon, when consumed raw, potentially have parasites. The trick to killing them is storing the fish at far below zero for a week or cooking them
      • enriquto 4y ago
        > storing the fish at -70C how do you do that? My expensive freezer only goes down to -30 when set to maximum cold (and then it becomes really loud!)
        • orangepurple 4y ago
          My apologies. It is not -70C, although it would work. Your expensive deep freezer is the correct tool for the job as long as the fish isn't huge. > Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufficient to kill parasites. Note that these conditions may not be suitable for freezing particularly large fish (e.g., thicker than 6 inches). > Brining and pickling may reduce the parasite hazard in a fish, but they do not eliminate it, nor do they minimize it to an acceptable level. Nematode larvae have been shown to survive 28 days in an 80° salinometer brine (21% salt by weight). Fish that contain parasites in their flesh may also contain parasites within their egg sacs (skeins), but generally not within the eggs themselves. For this reason, eggs that have been removed from the sac and rinsed are not likely to contain parasites. Trimming away the belly flaps of fish or candling and physically removing parasites are effective methods for reducing the numbers of parasites. However, they do not completely eliminate the hazard, nor do they minimize it to an acceptable level. Source: https://www.fda.gov/media/80777/download https://www.fda.gov/media/80777/download
        • wffurr 4y ago
          FDA guidelines are -20C for 7 days or -40C for 1 day.
          • stjohnswarts 4y ago
            Hmmm gonna go check my freezer temps now. I think it's -8F haha
        • Tagbert 4y ago
          At least in US markets, the salmon are flash frozen on the fishing vessels which kills the parasites. By the time we see the fish in the market or at the restaurant, there are no live parasites. You can store frozen salmon in your home refrigerator even though its temperature is not so low.
        • Marsymars 4y ago
          -80C medical freezers start in the $10k range. I used to work at a university hospital where one of the basement hallway walls was lined with low-temp freezers.
    • bamboozled 4y ago
      I've eaten a lot of raw domestic Japanese salmon, I'm doing ok, probably because as others have said, it's common knowledge it should be frozen before serving.
• prokopton 4y ago
  Yeah, it's JV sushi.
• wyager 4y ago
  A lot of authentic Hawaiian poke places (especially older ones) will become indignant if you ask them if they carry salmon poke. The authentic places look pretty different from what most Americans outside of Hawaii think of as poke. No rice, no toppings. Just fish pre-mixed with sauce and maybe some pickled stuff available on the side.
• kromem 4y ago
  Look at food borne parasite rates for fish in the world, and what percent occur in Japan. In the US, all fish intended for raw consumption must be frozen in one of two ways that kill any parasites. In Japan, this is not required. Salmon is extremely high compared to tuna in parasites. In fact if you eat it regularly cooked, you've almost certainly seen little white worms at some point (though you may have dismissed it as just fat or something). I've found them even in farm raised salmon. So in an environment where there's no freezing of fish to kill parasites, it's not particularly surprising that fish that more frequently ends up with parasites isn't popular. In fact, just read over this Wikipedia page, which hits everything from salmon being high in parasites to the impact on raw consumption: https://en.m.wikipedia.org/wiki/Fish_disease_and_parasites https://en.m.wikipedia.org/wiki/Fish_disease_and_parasites A choice quote: "A study in Seattle, Washington showed that 100% of wild salmon had roundworm larvae capable of infecting people."
  • daniel-cussen 4y ago
    Yeah I saw those things a few times. Frankly parasites, I don't want parasites in any capacity. I don't want them dead I want them gone, no cadavers either. Like other posters are saying, better to eat no fish.
    • brailsafe 4y ago
      It seems a little gross, but it's almost certainly a worse choice to not eat any fish if it'd otherwise be a normal part of your diet.
    • 88840-8855 4y ago
      Why would you not eat them dead? The are not dangerous dead, have no taste and you won't even know if nobody would have told you online.
    • stjohnswarts 4y ago
      It's all protein in the end as long as it's dead :) . Our ancestors ate so much worse stuff (and better too!) than us and kept procreating and surviving.