What makes certain fish "sushi grade," and where can you purchase it?

Question

What is it about fish that makes some types worthy of sushi and others unsafe?

Also, please don't say to buy at a specialty store, because I am moving to a small town of 40,000 where those kinds of stores don't exist!

OK, then from where can I order the fish online?

(As I said, we don't have specialty grocers where I'm moving, only Super Wal-Mart and the Air Force base.)

Answer 1

The answer is very simple. If you cannot get extremely fresh fish then you might want to think twice. The following guidelines will help you make an educated decision. Look to make sure the eyes aren't cloudy or consult your fish monger ( or most likely in your case the butcher) to see if this would be suitable. Also I have never gone to a grocery store where I can't make some type of specialty order, so ask your meat/fish department if they fulfill such a request (certain fish, and certain time frame to get it to you). If you are ordering fish from the internet...you may want to contact them and see if they have any qualms with someone making sushi from their seafood. Lastly when in doubt go for salmon, it is a relatively safe fish for sushi. Once again No cloudy eyes, and No fishy smell, and DO trust your gut.

Answer 2

Hmmm... Ya know, the seafood department in my local market have absolutely NO IDEA where their fish comes from, nor how old their stuff is. If the same is true where you are, I would not recommend eating the fish raw. As far as 'sushi-grade' is concerned, it is the standard in all reputable sushi joints. Yeah, folks get ill eating graded raw fish too, but I figure there would be more folks dropping if all they had to do is to go somewhere for whatever is cheapest. Would you pay that much for anything else?

Answer 3

I suggest ordering it instead or else, making some tempura and stuffing it into California rolls. They do it at our favourite Japanese restaurant. You can also used cooked shrimp and crab, or else, barbequed eel.

You might be able to get your hands on fresh-frozen seafood, but keep in mind that the Japanese are very selective about the cut, texture and quality of fish used for sushi and they don't really tell anyone else about their standards and methods. That is why you have to study to become a sushi chef. It's an art form all its own.

Answer 4

Thin fillets, maybe you can do it yourself. The key is fillet thinly. You can purchase all the supplies you will need at a Henry's or any whole foods store. You will not need much money either to buy the supplies. A bamboo hand roller, some rice, fillet fish, and some dry seaweed, wasubi, and some soy. That way you can have it no matter where you move....

Answer 5

If I am not wrong, raw fish tat is used for making sushi or sashimi has been freeze at a certain temperature immediately to kill all bateria. So pls bear in mind that not all salmon or tuna can be eaten raw.

Answer 6

Freshness, fat content, quality, where and when it was harvested. And yes, you need a specialty fish store. Or a really good supermarket.

Answer 7

a friend of mine is a chef -- did the whole sushi thing and everyone got sick -- i think because he didn't disenfect his kitchen. everything has to be disinfected. since then i stick with the pros.