Why sushi grade fish?
Sushi (or sashimi) grade fish must be treated thoroughly in order to assure a fresh, pest free and nutritious meal of sushi. That is why sushi grade fish is not easy to come across.
Where can I get sushi grade fish?
USA -
- Catalina Offshore products has an amazing variety of fish, shell fish, and fish roe suitable for sushi making (sashimi grade). They deliver all across the U.S. and seem to maintain a fair price.
- Vital choise offers high quality sushi grade fish, sush as wild Alaskan Sockeye Salmon below, which is suggested raw since it is fresh frozen so it's sushi safe.
UK -
THE FISH SOCIETY, features sushi grade products such as: salmon fillets,
smoked salmon, smoked eel fillets, smoked rainbow trout, Arbroath smokies,
and kippers and more.Delivery is by overnight parcel service. Orders leave us at 4pm and are
delivered within 24 hours. We use thermoproofed packaging and dry ice to
ensure the fish stays in top shape and can simply be dropped into your
freezer upon arrival. All packs are neatly labelled and marked with a use-by
date.
If you know of a sushi grade fish vendor in your location you would like to suggest, please inform us at the comment section below.
Comments
:D
Salmon is not always pink meat. There are different types of salmon, & the best (in my opinion) of these is a white king salmon, not as common as your pink salmon, but extremely delicious!
Thanks
I am told by many (over a dozen) fish sellers and sushi chefs that, if a fish has been frozen recently, it is safe.
Trout, being a freshwater fish, may have parasites not visible to the eye (as are most sea-fish parasites). Therefore, visual inspection is inadequate. Freezing is necessary before eating raw.
White lines in salmon do not indicate freshness. Some varieties of salmon have marked white lines, some do not. Some -parts- of salmon have more visible lines, some do not. In some varieties, white lines are the stringy parts which stick in your teeth (and are therefore not considered "sushi quality").
In the USA, pork is actually the safest meat available, because it is the most rigorously inspected. It is far safer than chicken. I eat all my pork as barely done as possible (the meat is cooked white, but the juice inside is still pink and runs freely).
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