I’ve recently gotten into cooking and making meals, and I quite like sushi, so it’d be nice to know what exactly distinguishes the two from each other. I’m not asking how do I get sushi grade fish, I will only eat raw it if I’m informed the fish is Sushi Grade. I’m more asking how the science, biology, chemistry, etc. behind it works, and how Sushi Grade fish is procured and produced in comparison to normal fish.
In: Biology
Sushi/poké chef here, in the US the FDA recommends 7 days of freezing to kill any potential parasites or viruses. At my restaurant, I cure the Salmon by salting it and then rinsing the fish then put it in the freezers. It’s almost the same as like starting to ferment jerky with salt. Anyways that helps kill any other parasites and helps maintain the fish. With ahi Tuna, we receive the fish skin on with only the loins. We just clean them off with water and place in freezer. Hamachi (Yellowtail) we do the same as ahi tuna. PSA: Hamachi is known as yellowtail but it isn’t the same as yellowfin. Which is known as ahi tuna
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