Sushi chefs ensure quality fish from reputable suppliers. They freeze fish to kill bacteria, allowing for safe raw fish consumption. Freezing is crucial for later eating.
Sushi fish is special. Chefs choose the best cuts, and proper handling gives low contamination risk.
Preparing sushi fish is complicated. Home salmon lacks sushi quality.
‘Sushi-grade’ fish is the term given to fish that shows it is safe to prepare and eat raw.
- Sushi-grade fish is caught quickly, bled upon capture, gutted soon after, and iced thoroughly.
- Known parasitic fish, such as salmon, must be:
- Frozen at 0°F for 7 days
- Flash-frozen at -35°F for 15 hours
This process kills parasites, making the fish safe for consumption.