Raw fish sushi health concern

sushi-grade-salmon-2

Sushi is a healthy meal when prepared and served properly. When serving raw fish in sushi or sashimi, make sure the fish product is safe to eat raw. This is commonly stated by the supplier as "sushi safe" or "sashimi safe". If the packaging does not state it, consult your fish supplier before consuming it raw. Also note that pregnant women and health risk groups should not eat raw fish at all.

For further reading, please see: Wikipedia: sushi - health risks.

Where can I get sushi grade fish?

Online sushi grade fish in the USA

Vital choice offers A variety of sushi grade products, safe to eat raw. Click the image below to get to their online store where you can purchase sushi grade fish online. The products are delivered fresh-frozen. Just before you order, check the details on the "Serving/Storage" tab on the product page, to make sure the fish/sea food product you selected is indeed safe to eat raw.


Online sushi grade fish in the UK

sushi-grade-salmon

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 labeled 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.

Kazari.co.uk is a one-stop shop for those wanting to make home sushi in the UK. After being told by almost every fishmonger in the UK that their fish was sushi grade, the Kazari team had their doubts. This led to a lot of hard work from which Kazari was born in early 2012, specialising in sourcing the highest quality fish and sushi ingredients for online home sushi. Kazari is a young and small company growing quickly. As well as selling unique home sushi making kits, they also supply some of most highly acclaimed Japanese restaurants in the country.
Kazari's Ethos - Traditional sushi makes use of only a limited number of ingredients, it is therefore imperative that each ingredient is of the highest quality. We are only interested in the highest quality sushi grade fish and sushi ingredients available. This is why we are some of the first retailers to offer fresh wasabi from Asia, perfectly reared Hamachi from Japan and tender red snapper caught in Sri Lanka all delivered nationwide in under 24 hours. We are also proud members of the National Federation of Fishmongers.

 

Comments   

 
+1 # David 2013-07-26 22:28
Quoting Guest:
Hello, I'm looking for some affordable Unagi or Eel to make sushi with, anyone know a good website? I couldn't find anything on Vital Choice :(

I'd like various websites to compare prices so the more the better!


try out sushinut, i found their pricing to be the most competitive.
i order hamachi from there regularly and i've found the fish to be top notch in quality, better than most true japanese restaurants i have been to in Los Angeles and in Vancouver (Canada)
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-5 # julnar 2013-06-05 09:43
how old shall you be to eat raw fish??????????? ??????????????? ????
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+5 # Catalina 2012-08-27 05:30
Quoting Guest:
Hello, I'm looking for some affordable Unagi or Eel to make sushi with, anyone know a good website? I couldn't find anything on Vital Choice :(

I'd like various websites to compare prices so the more the better!


Have you tried looking at Catalina Offshore Products? They ship Unagi and Anago. Here's a link, http://www.catalinaop.com/Eel_Unagi_Anago_s/108.htm
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-4 # Manu 2012-05-23 20:08
On the Subject of Freezing Fish for raw consumption...t he legislation has changed in the UK just now. You can now eat raw salmon safely and in a sustainable way.
Take a look at the Sushi Grade Fish Campaign and read the details about the campaign...they explain everything!

http://www.yoursushi.co.uk/Sushi-Grade-Fishmongers-London.html
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-2 # Guest 2012-04-01 16:13
Hello, I'm looking for some affordable Unagi or Eel to make sushi with, anyone know a good website? I couldn't find anything on Vital Choice :(

I'd like various websites to compare prices so the more the better!
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+7 # Jim Golo 2012-03-03 19:21
There are a lot of online purveyors of sushi grade fish and my personal preference is http://www.sushinut.com for their packing quality and freshness. I don't work for them, I'm a professional chef, but think they deserve a shout out anyway.

Also, for more details about sushi grade fish, and what it really is (hint, it's not as legal definition) http://www.sushifaq.com has a big writeup on that topic...
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+4 # Fanci 2012-02-19 01:20
For safety's sake, the FDA requires that fish to be served raw remain frozen for seven days at a temperature of minus four degrees Fahrenheit (or for 15 hours at a temperature of minus 31 degrees Fahrenheit in a blast freezer). Freezing kills any parasitic worms and their larvae that may infect some species of fish (including salmon, herring, and cod) and that can make you pretty sick.
If you make your own sushi at home, don't use raw fish that hasn't been adequately frozen. Note that home freezers usually can't produce low enough temperatures. When you buy fish to make sushi at home, be sure to choose only "sushi grade" or "sashimi grade," terms which indicate that the fish has been commercially frozen according to FDA regulations.
By Andrew Weil, M.D.
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+1 # anon 2012-01-21 07:37
Quoting michael:
what if i catch my own fish, is there a way to tell or to make it sushi safe???

Well, from what I'm seeing in that link http://www.sushifaq.com/sushi-grade-fish.htm , as long as you stuck the fish into a freezer for a period of time (depending on what temp your freezer is) it would be fine.
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-4 # Carroll 2012-01-13 21:46
Does freezing the fish 24-48 hours make it sushi grade? Can you just use any fish in this case or do you need to have special fish?
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+2 # ruthy 2011-12-16 22:23
Quoting meat boy:
Quoting Fiona:
If I go to a fish shop and buy sashimi-grade salmon, can I take it home, stick it in the freezer, and days or weeks later, when I'm ready to eat it, defrost it in the fridge and eat it raw? Would that be safe?
Thanks in advance for any assistance.


Yes i would be since freezing will kill the main parasites that inhibits the fish



Freezing does not kill them they merely lie dormant
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+3 # Guest 2011-09-27 21:27
I haven't read through all of the other comments (I know, haha sorry, I'm lazy) but I just want to say that there is no such thing as "sushi grade" fish. For specifics, see here:" http://www.sushifaq.com/sushi-grade-fish.htm " but simply put, as long as the fish is frozen solid for at least 24-48 hours it should be safe. Some suppliers do this at sea but it's always better to ask. Not to sound weird or anything but it would be nice to see a change here, the term "sushi grade/sushi safe" needs to go. It held me back for a long time when first learning.
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+1 # michael 2011-09-27 17:19
what if i catch my own fish, is there a way to tell or to make it sushi safe???
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+1 # el_chupacabra 2011-07-19 00:01
Quoting Fiona:
If I go to a fish shop and buy sashimi-grade salmon, can I take it home, stick it in the freezer, and days or weeks later, when I'm ready to eat it, defrost it in the fridge and eat it raw? Would that be safe?
Thanks in advance for any assistance.


Yeah, but why would you do that? That kind of defeats the purpose of spending the money on fresh fish; it's already priced at a premium before they tag it "sashimi grade". You should purchase the fish the day you plan to consume it. Obviously, the level of convenience varies.
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+3 # Marmotlord 2011-06-19 17:34
Quoting Dorf:
Are seawater and freshly caught fish safe for making sushi?

No, not necessarily; all oily fish (sardines etc.) are high risk because of how their bodies concentrate certain chemicals. Fish that live in water likely to contain any kind of sewage or industrial waste can also be dangerous. Either go to areas known for fishing or buy from a reputable fishmonger.
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+2 # Dorf 2011-03-28 20:03
Are seawater and freshly caught fish safe for making sushi?
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0 # meat boy 2011-01-23 15:30
Quoting Fiona:
If I go to a fish shop and buy sashimi-grade salmon, can I take it home, stick it in the freezer, and days or weeks later, when I'm ready to eat it, defrost it in the fridge and eat it raw? Would that be safe?
Thanks in advance for any assistance.


Yes i would be since freezing will kill the main parasites that inhibits the fish
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+11 # Fiona 2010-11-17 10:12
If I go to a fish shop and buy sashimi-grade salmon, can I take it home, stick it in the freezer, and days or weeks later, when I'm ready to eat it, defrost it in the fridge and eat it raw? Would that be safe?
Thanks in advance for any assistance.
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+7 # rocky 2010-10-27 20:14
Quoting :
can you use nova/lox from a deli for sushi??:D

smoked salmon (lox) is used in a variety of sushi rolls, of course you can use it!
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-11 # Avid fisherman 2010-09-26 17:04
Can sushi be made from any fish? Like wild fresh caught bluegill,crappi e or yellow perch. What is used to "cure" or marinade the fish?
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+10 # Guest 2008-05-19 22:55
can you use nova/lox from a deli for sushi??
:D
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+8 # Guest 2008-04-21 22:43
Sushi is actually just the name for the japanese rice. And they cook eel for it, so yes.
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+14 # Guest 2008-03-21 00:36
A couple quick comments - first, you should always buy wild fish. farmed fish has additives & dyes added to it. beware though, fish can be marked as ''wild'' even if farm raised due to technicalities, use the price as a double-check to ensure wild.
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!
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+4 # Guest 2008-01-28 20:56
The fish on the right looks merely okay... it's farmed salmon after all. I recommend only wild salmon to anyone and everyone. The flavor is so so much better, better texture, better for you (read about why the FDA recommends pregnant women eat little to no farmed salmon, yet wild more often). Farmed salmon is the pasteurized egg of the fish world... uninspiring and a far 2nd to the real deal.
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-10 # Guest 2008-01-18 18:39
I just made some sushi :) its gona rock my sox haha get it
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+8 # Guest 2008-01-09 02:15
I recommend every one to make sushi at home... you do end up saving alot of money and it soooo much fun!!! PS.... you can be any size,shape,or colour to make it.. GO 4 IT...
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+5 # Guest 2007-12-21 15:16
the left sushi is ugly. i wouldn't eat it, but the right one looks delicious! ^_^ (i love sushi)
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+6 # Guest 2007-12-12 06:30
Ilove sushy it is so delicious and satisfying
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-16 # Guest 2007-11-30 02:47
no u will neva try it u no soo yea umm.. lyk u hav a fishy tast in ur mouth
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+5 # Guest 2007-11-30 02:41
yum
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-9 # Guest 2007-11-30 02:38
i like your sushi because you know how to cook well.well done.













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+1 # Guest 2007-10-25 21:50
I have a question about the fish used for sushi. Is salmon from the great lakes ok? The meat in the great lakes salmon is not pink, it is more of a cream color such as trout because the salmon introduced to the great lakes are no longer anadromous (migratory from salt water to fresh) but stay continuously in fresh water. Is it still able to be used or eaten raw? The same question applies with brown trout and Steelhead.

Thanks
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+3 # Guest 2007-10-08 10:26
I'm having problems replying to specific posts, so here are my thoughts lumped together in one post:

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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-7 # Guest 2007-10-01 23:37
yep and the worms eat holes through you. you will eventually get eaten alive. that is if you have a pig infested with the worms. hopefully you guys were lucky.
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-5 # Guest 2007-09-26 13:44
You should NOT eat raw pork under any circumstances. You can contract trichinosis, a type of roundworm, and have a very unpleasant time.
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-4 # Guest 2007-09-05 23:10
Did you mean little as in small or little as in a short amount? If it was the latter of the two, you used the wrong context and contradicted yourself ... oh yeah, and I love sushi.
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-4 # Guest 2007-08-17 00:37
my friend ate raw trout; he went to the hospital next morning
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+1 # Guest 2007-07-19 01:54
I have eaten and eat raw trout, neverhad any trouble. I do freeze it first.
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+1 # Guest 2007-07-18 23:02
i love raw human flesh. its the best!
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+1 # Guest 2007-07-17 06:39
It never ceases to amaze me how little people take every opportunity they can have to give themselves delusions of superiority perfectly exemplified by this needless comment taken from a bunch of harmless fun banter...
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+1 # Guest 2007-06-23 02:33
Wow,,what a lot of none-food-knowledge.

I've eaten fish,,pickled herring,raw yes,,, but pickled,with so many flavors and it is yes healthy.

Countries with higher fish consumtion have very low heartattack rates,, like ,Japan,Greenlan d and so on.

It is also a question about food knowledge and the answers I've seen in here show no signs about that,,,,just stupidity.
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+4 # Guest 2007-06-22 19:15
You have to treat Salmon differently because you don't know if it was caught in the ocean or fresh water. Salmon must be frozen for 3 days to kill any possible fresh water parasites. If you don't have 3 days (bought it today and want to eat it tonight), heavily salt all sides of the meat and put back in the fridge for about 30 minutes. I was told this will draw out any impurities. Then rinse the salt off and cure the salmon by submerging in rice wine vinegar for about 5 minutes. You will notice the meat actually change color a little as the vinegar cures the meat. It also adds a great flavor to the meat.
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+1 # Guest 2007-06-21 16:02
Salmon live in the ocean but are born and spawn in fresh water. And were likely caught in a river run-- so what would separate them from trout. Trout and Salmon are from the same genus so you'd think it'd be fine.
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-1 # Guest 2007-06-19 15:47
Is raw pork wise ? Is the chances for salmonella not higher for pork. As far as I know, chicken and pork are not meat you should likely eat raw.
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-2 # Guest 2007-06-12 16:34
I agree with Justin. There's nothing that compares to the taste of aged pork. I'm not a big fan of the raw chicken, but I've never cared for yard bird. Anyone got any recipes for a Pork Tartare?
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-5 # Guest 2007-06-12 16:26
UMM, i like the PORK nigiri, but not too fresh... raw pork is better after left out and uncovered for atleast 27 hours. Raw fish is ok, chicken even better!
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-1 # Guest 2007-05-24 12:05
dont ever try that
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+1 # Guest 2007-05-16 10:25
so what's the answer? just RAW-raw?
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+2 # Guest 2007-05-06 03:16
YOU SHOULD NOT BE EATING RAW TROUT! LAKE FISH ARE NOT THE SAME AS SALT WATER FISH
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+1 # Guest 2007-04-25 20:01
what??
gross
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+2 # Guest 2007-04-24 19:40
if u cook the fish but still put it on top of vinegared rice is it still called sushi
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0 # Guest 2007-04-17 20:29
I was going to ask the same question I am an avid fly fisherman and rainbow trout is very common where I live
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-1 # Guest 2007-03-24 12:46
i eat both
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0 # Guest 2007-03-16 14:55
can u eat trout raw ???
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-2 # Guest 2007-03-14 18:21
i want the ugly one!
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-2 # Guest 2007-01-27 18:40
lol where else for it buy outside. so the white lines indicate fresh...ahsoooo !
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-1 # Guest 2007-01-23 02:24
emm..so delicious ah..hope can try it now!
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-2 # Guest 2007-01-15 23:46
ooohhhhhhh, that looks deliciouses!
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