Sushi grade fish?

Question

is is 100% necessary to have sushi grade fish when making sushi

is there a type of fish that doesn't have to be sushi grade or something

Answer 1

Sushi grade means that it meets standards of cleanliness and is disease free. Thus it can be served raw safely.

Note: Sushi does not mean raw fish. Sushi refers to the style of rice. You can make sushi with many vegetables and cooked fish. Eel and crab are normally cooked or smoked.

Answer 2

If using raw fish you need sushi grade fish. You can get lox or smoked salmon and make sushi or you can make vegetarian sushi. You can use cooked shrimp. If you want to keep from vomiting then use sushi grade fish or use cooked items. I know someone from japan and they say they cannot find sushi grade fish at a regular grocery store. You can make vegtable sushi. Not all fish can be eaten raw, so you need to know what you are doing. How about taking a class and remember sushi does not last so you cannot make it ahead.

Answer 3

I am with everyone else. Yes, if you are eating raw fish, it must be sushi grade. Word of warning, sushi grade fish is delicious cooked also. You can get "hooked". I like tossing "left over" fresh sushi grade salmon or tuna in my rice cooker with the rice.

Answer 4

Unless you want subpar sushi, do not use anything but sushi grade fish. It's not that it would be lethal to ingest subgrade fish raw, it would just not taste very good. Here is a good page about making sushi. I always want my sushi and sashimi to be of stellar quality!

Answer 5

Sure. There are several types of cooked or otherwise processed sushi that don't require sushi grade. For example, eel rolls are made with cooked eel skin and teriyaki sauce. Boston rolls are cream cheese and lox.

Answer 6

YES it is necessary. Eating certain raw fish/meats CAN and most likely WILL kill you.