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If the parasites are visible my understanding is that is not sashimi grade meat and would be smoked or processed in several ways instead. I assume that Japanese
by pvaldes 4y ago
If the parasites are visible my understanding is that is not sashimi grade meat and would be smoked or processed in several ways instead. I assume that Japanese would assure to remove any undesirable aspect in the meat before to make the fish and serve it just because would ruin aesthetics. I could be wrong.
- giantg2 4y agoJust for aesthetics, maybe in Japan. In the US, there's no standard for sashimi grade fish. So there's no real difference between most fish marked sashimi grade vs most IQF.