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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

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 5y 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 5y 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 5y 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 5y 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 5y 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 5y ago
      FDA guidelines are -20C for 7 days or -40C for 1 day.
      - stjohnswarts 5y ago
        Hmmm gonna go check my freezer temps now. I think it's -8F haha
    - Tagbert 5y 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 5y 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 5y 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.

tims33 5y 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 5y 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 5y 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 5y 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 5y 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 5y ago
    FDA guidelines are -20C for 7 days or -40C for 1 day.
    - stjohnswarts 5y ago
      Hmmm gonna go check my freezer temps now. I think it's -8F haha
  - Tagbert 5y 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 5y 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 5y 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.