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What qualifies fish as sushi-grade?

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Buying fish you'll be eating raw can be a little nerve-wracking, especially if you've never done it before. It's expensive and you want to make sure it's safe to consume, so here's a guide on what to look for and what questions you should be asking. read more

As others have mentioned, so-called Sushi-grade and Sashimi-Grade fish are commercial terms, not official ones. That being said, those terms are frequently used at retail stores, by fishmongers and chefs in the US, which, I think make them general terms. read more

If the fish was processed at the store, ask if the equipment is sanitized to prevent cross-contamination from non-sushi grade fish. Use your senses."Touch and smell - the fish should only smell like the ocean, and the flesh should not be soft or flaky," says Skylar Roubison of Monterey Fish Market. read more

Back in 2004, the company was trying to expand its customer base beyond Japanese restaurants, and Haraguchi's mission was to convince other restaurants to serve their customers raw fish besides tuna."The term 'sushi-grade fish' was very effective in terms of making sales, but at the same time, I had to provide the right product and the right information," he says. read more

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