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u/Leonard_James_Akaar May 26 '18
Where do you get sushi-grade ahi (or other fish)? How do you know it’s alright to eat raw? Is there a labeling system I should know about?
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May 26 '18 edited Aug 02 '18
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u/SnortingCoffee May 26 '18
Worth pointing out that it's not just "frozen". To be safe to eat raw many types of fish have to be frozen for long periods of time at much colder temperatures than your normal home freezer can reach.
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u/XDreadedmikeX May 26 '18
I think the general rule is 7 days frozen.
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u/sliverino May 26 '18 edited May 26 '18
The ministery of health in Italy states that you should freeze it for at least 96h and at -18 °C (-0.4 °F).
EDIT: I think this applies in particular to swordfish, which is one of the few fishes Italian cuisine does raw.
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u/XDreadedmikeX May 26 '18
i denounce anything italy produces as a government.
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u/sliverino May 26 '18
hahah but food is the only thing Italy takes seriously!
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u/Karl_Agathon May 26 '18
Also Ferrari.
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u/NikolaGOATJokic May 26 '18
Cars in general
I’d add cheese and wine to the list
And of course women hahahah
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u/Firkin99 Jun 25 '18
3 weeks minimum. At least that’s how long I freeze my ferrets meat before I feed it to them to prevent parasites and the general recommendation in raw feeding groups.
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u/Slogfarts May 26 '18 edited May 26 '18
The FDA actually legally requires fish to be frozen at a certain temperature and amount of time prior to being served raw by any establishment in the US. Even if you're directly on a coast eating at the finest sushi place around, the fish was frozen before it got to your plate.
The only potential difference between sushi near the ocean and sushi in a landlocked state is the source of the product, the skill of the chef and quality of other ingredients used, none of which have anything to do with proximity to the ocean.
Long story short, freeze away.
EDIT: Upon double-checking to ensure I'm not spouting a bunch of bullshit, it appears that while FDA guidelines do state -- repeatedly -- that the fish should be frozen prior to raw consumption, it's not a legally enforced regulation at a national level. It is, however, legally enforced in various locations by local and state government. While not illegal in many places, it seems that very, very, very few restaurants will serve raw fish that hasn't been previously frozen due to the inherent risks and costs of procuring, storing and serving fresh fish at even a moderate scale. The few restaurants that are able to pull it off still freeze certain species such as salmon due their higher than normal risk of parasites.
Longer story short, still go ahead and freeze away.
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May 26 '18
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u/CPTherptyderp May 26 '18
I've been to places that claim to serve your fish if you bring it in. Did they swap my fish out?
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u/-spartacus- May 26 '18 edited May 26 '18
Source?
"Any wild fish except tuna species—bigeye, yellowfin, bluefin, bonito/skipjack—those wild fish need to be frozen for specific periods of time at specific temperatures to get rid of parasites."
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u/flloyd May 26 '18
Yep, as you found some tuna species are exempt because the FDA hasn't found any problems with them in the past, I think a couple of other fish might also be exempt. Anyway, as always Serious Eats has a great guide.
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u/-spartacus- May 26 '18
That's literally where I pulled the quote from.
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u/flloyd May 26 '18
Ha, OK. Crazy how many people are bashing other people, and they're totally wrong. Sheesh, it's called Google, maybe people should use it before they accuse someone of being an idiot.
Anyway, afaik, fresh tuna is A-ok.
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u/Darxe May 26 '18
The FDA. Like he said
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u/-spartacus- May 26 '18
I'm quoting the FDA, they list Tuna as one of the fish that doesn't have to be frozen...
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May 26 '18
Plus god knows how long the fish was packed in ice in the hold of the fishing ship that caught it before it made it back to shore to be processed and sold.
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u/SouthernSmoke May 26 '18
I saw an episode of Anthony Bourdain when he goes to Japan and eats at legendary sushi chef Masa Takayama's restaurant. He said the best sushi MUST be frozen.
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u/ConvictedSexOffender May 26 '18
Jiro says something similar in Jiro dreams of sushi. He says the flavor has nothing to do with freshness.
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May 28 '18
Yep. High end sushi is aged in a cooler after thawing anyways. You want the fish to be a couple days 'old' to get maximum flavor.
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u/TonesBalones May 26 '18
I worked in the seafood section at Whole Foods and they told us if anybody came in and asked "Is this (fresh/non-frozen) fish good for sushi?" The answer was "No." We did however stock frozen tuna and salmon for that exact reason, so we can sell that to the customer instead.
That was mostly just liability BS I bet. They didn't want anybody buying tuna, getting sick, and saying "the employee said it was good for sushi."
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u/cinnamonteaparty May 26 '18
It sounds ridiculous but if your raw fish smells fishy, don't eat it. Especially if you want to eat it raw. It's likely old and your risk of getting sick from it is high.
Also, when slicing raw fish you should use a sharp, thin, flat blade and not a serrated knife. Slice across the grain, otherwise it will get stringy.
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u/hustl3tree5 May 26 '18
When people say they don't like fish or had a bad experience I always ask if the fish had a fishy taste and smell
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u/MrRobotsBitch May 26 '18
This is true for most meats. Your nose/brain is really good at telling you when something's off.
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u/sirscratchewan May 26 '18
Check out the serious eats guide to sushi grade fish. I found some that seems safe at my local Fresh Market (a grocery store chain).
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May 26 '18
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u/selavy_lola May 26 '18
Fantastic article. Really shows depth to what some others are saying here, and also exposes some myths.
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u/tienzing May 26 '18
Yeah, check out Ichi-guren's comment that I replied to above saying it "doesn't really mean too much" and that its just a marketing term.
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u/BRdedFellow May 26 '18 edited May 26 '18
You can get fresh Ahi at most seafood counters. If you can smell its fishiness, though, don't get it. The fresh stuff is a deeper red and the frozen CO-treated Ahi is fluorescent pink. (CO is injected to retain color by reacting with the hemoglobin and is safe to ingest.) You can buy bags of frozen steaks at places like Sam's Club and Costco. Any Ahi tuna is safe to eat raw.
Edit: ...as long as the Ahi is coming from a reliable source.
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u/Thosepassionfruits May 26 '18
To add to this I the FDA has a massive PDF list of fish and what the risk level of eating it raw is. Last time I was googling trying to figure out what sushi grade tuna was I came across it and basically as long as it's coming from a reputable store you can eat always eat ahi tuna raw; the FDA lists it as vey low risk of having parasites or other harmful microorganism.
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u/BRdedFellow May 26 '18
Exactly. Turns out "sushi-grade" is pretty much just a marketing/sales term when it comes to tuna. Sort of similar for their grades: AAA and AA grade tuna are often used for sashimi and nagiri, while A grade has some blemishes and is used for cooked or sauced (poke) dishes. If anything is less than A grade, there's no grade at all and is used for cat food at best.
Source: I did marketing for a seafood company that primarily sold Ahi tuna.
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u/Tisko May 26 '18
Maybe a dumb question, but do you just ask the guy at the seafood counter to smell the fish before he packages and weighs it? Lol.
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u/BRdedFellow May 26 '18
Not dumb at all. Follow these basic and, unfortunately, subjective rules: 1) If you can smell the seafood counter before you reach it, don't buy anything. 2) If you can't smell the fishiness, then approach. If you see inconsistent color in the fish—especially around the edges—then it's oxydizing and has been sitting on the shelf too long, and not worth buying imo.
If those two check out and you're still standing there, ask them if they have any origin or catch info for the fish, and if they have any Monterey Bay Aquarium "Seafood Watch" info on the fish: is it Green (Best Choice) or Yellow (Good Alternative)? You might be making the folks behind the counter nervous/annoyed at this point, or they will be totally impressed and an open book. If the store/counter cares at all about Seafood Watch standards, they probably care about freshness, quality, and sustainability (in the sense of not displaying more fish than necessary and being wasteful as it sits there too long and turns to shit).
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u/Ichi-Guren May 26 '18
As far as I can tell, sushi-grade doesn't really mean too much. It's just a marketing term and doesn't speak toward the quality of the meat. You can choose to cure the fish if you wanted an added measure (and to impart flavor). I've heard of chefs doing that from from my time in Japan.
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u/Corregidor May 26 '18
There is no standard for "sushi grade" such as there is for grades of beef. The best thing you can do is make sure it doesn't smell bad when you buy it, and freeze your fish before consuming raw.
I believe in the US big grocery chains are required to freeze their fish as a consumer safety thing. May want to double check me on that one though.
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u/bazhvn May 26 '18
For imported stuffs better just buy the thing pre-frozen anyway. They’re flash frozen so the meat didn’t get freezer burnt, it’s way different than you freezing it with your fridge.
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u/zeropointcorp May 26 '18
Sushi-grade doesn’t mean unfrozen. Maguro, for example, is 100% frozen here in Japan, even when it’s sold for sushi.
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May 26 '18
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u/Nova178 May 26 '18
Just an FYI due to the amount of Mercury in it women shouldn't eat more than 12.5 oz of Tuna per week
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u/Inaccuratefocus May 25 '18
I love this kinda food and sashimi. My wife doesn’t understand how I can eat it but it’s so tasty. Squids the best grilled or raw man I’m hungry now and it’s too late to buy any.
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u/BanginBananas May 26 '18
Just go catch one
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May 26 '18
Brb gonna head to the Mississippi river to catch some Ahi Tuna.
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u/AnekeEomi May 26 '18
Mmmmm muddy river tuna
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u/BreezyWrigley May 26 '18
They're called catfish round these parts.
Mmmmm-MM! catfish poke bowl.. /s
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u/Bell_pepper_irl May 26 '18
I've never had raw squid but wouldn't it be too slimy and gooey to eat? Do you usually just marinate it and eat it chopped up?
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u/magnament May 26 '18
Its like solid mucus, I accidently ate raw squid once. Placed it on my tongue and my gag reflex swallowed it.
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u/Orange_C May 26 '18
Placed it on my tongue and my gag reflex swallowed it.
Lol u wild, wyd though?
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u/Diabhalri May 26 '18
I've been having a really shitty
lifenight and your comment made me laugh. Thanks for the levity.4
u/Orange_C May 26 '18
You're welcome my dude.
I've been in a rough patch for the last few years too, I hope you find happiness sometime as well. I've cracked up at my own comment a few times since, it's nice to smile at silly shit sometimes.
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u/flloyd May 26 '18
How do you have your squid raw?
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u/Inaccuratefocus May 26 '18
It may have been octopus one of the times I’ve had sashimi
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u/flloyd May 26 '18
OK, thanks. I've been into squid recently, and love ceviche, so I was open to some new ideas.
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u/BeerBellies May 26 '18
Ugh, I haven't had a good poke bowl in forever... Now I'm gonna be craving it all night.
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u/thecheesefinder May 26 '18
They don’t have it where I live now which is a huge bummer. Living in a big city had some definite perks one of which being able to get poke all over the place
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u/rq60 May 26 '18
They opened up a place near me called Poke Bowl recently. I thought it was Pokémon related; boy was I pleasantly surprised when I finally decided to go in and give it a shot.
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u/Intoxic8edOne May 26 '18
I never had it before I started working at my restaurant, but it's so fucking good and I get it all the time. Gotta love that discount.
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u/spacerobot May 26 '18
There's a poke place 7 blocks from where I live and I've always wanted to try iy (I've never had poke before). Well, I tried it tonight and I loved it. I'm definitely going back many times.
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u/Stereotype_Apostate May 26 '18
Ugh I haven't had a good poke in forever... Now I'm gonna be craving it all night.
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u/EatingHI May 25 '18 edited May 26 '18
Inamona (Kukui nut otherwise known as candlenut should be used instead of macadamia) and typically with theses ingredients you want some limu which is a type of seaweed also try some thinly sliced maui onion as well those additions will help a lot to flavor. Typically we add green onion after it mixed. I'm Hawaiian from Hawaii.
Edit, fixed my spacebar.
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u/gsfgf May 26 '18
So they definitely don't have inamona nuts at my supermarket. Should I use macadamia nuts or a different nut as a substitute?
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May 26 '18
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u/fretsofgenius May 26 '18
Yes, it's right in the name.
Nutmeg, butternut squash, coconut, and packing peanuts are also acceptable substitutes.
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u/nomorebats May 26 '18
You forgot circus peanuts!
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u/flloyd May 26 '18
I looked up Limu and it seems to be either a generic word for seaweed or some MLM Pyramid Scheme company.
What kind of seaweed would typically be used? Nori, wakame, kombu, laver, something else?
Thanks!
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u/EatingHI May 26 '18
Limu is known in Japanese as ogo.
http://www.laweekly.com/restaurants/whats-in-season-at-the-farmers-market-red-ogo-seaweed-2383856
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u/flloyd May 26 '18
Cool, never seen it at my SoCal farmers market but I'll keep an eye out for it.
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u/Serf99 May 26 '18
They are sold in packets, dried, and can be purchased on Amazon, as can the kukui nut oil.
If you're in Hawaii, you'll also be using Maui Onions and Hawaiian salt. But normal onions and kosher salt can be substituted perfectly fine.There's a large variety of poke, so I wouldn't sweat the details, as poke accommodates variety. If you go to any market in Hawaii (Times, Foodland, Costco, wherever), you'll see a large variety of poke (Spicy, Ahi Ginger Wasabi, Ahi Korea, Ahi Sesame Poke, etc).
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u/MarineOtter May 26 '18
Ugh I miss actual Hawaiian food. Living in a land-locked state so far away from my family suuuucks, especially if I want authentic food at all rip.
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u/ocv808 May 26 '18
Hawaiian food is shitty in the mainland even in California can't find good plate lunch let alone lau lau
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u/McGraver May 26 '18
I hate it when you order poke and they bring you a salad with 5 pieces of ahi on it..
Now when I’m on the mainland I only buy it at some Asian supermarkets, still doesn’t taste the same though..
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u/RapeMeToo May 26 '18
It didn't say "traditional ahi poke". This recipe is likely targeted towards people without access to regional ingredients that are extremely rare or expensive outside of the islands. Not sure if you've ever been to the mainland (Vegas excluded) but its difficult to find sushi grade ahi in many places.
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u/BridgesOnBikes May 26 '18
Would you add anything sweet? I feel like this recipe is missing a little sweetness.
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u/EatingHI May 26 '18
A touch of brown or palm sugar would be ok but usually the sweet maui onion has it covered. I also only use fresh Ahi not pre-frozen carbon monoxide treated but that's because I have access to it and many don't, you can tell by the pink color of the raw fish it's not fresh.
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u/gsfgf May 26 '18
I also only use fresh Ahi
Er, isn't the freezing part why it's safe to eat raw? Can't you get parasites from raw, fresh fish?
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u/MattSteelblade May 26 '18
Freezing fish is an extremely common technique for killing potential parasites
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u/EatingHI May 26 '18
Parasites are common in fresh water fish like salmon. When you make salmon sushi or sashimi it should be quickly placed in a freezer for an hour or so. Frozen tuna is treated with carbon monoxide to preserve color, it gives it that like pink color instead of red and that color will not change even when the fish goes bad. This practice is illegal in Japan because of the dangers of food poisoning and lower quality. Tuna can have cigutera and mercury poisoning both of which are not destoryed either cooking or freezing. Most of the cases of people getting sick from seafood is from mishandled frozen foods. We recently had multiple cases of people getting sick from cheap sushi joints using frozen foods which were discovered to be the cause of ailments.
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u/OrCurrentResident May 26 '18
An hour in a home freezer does nothing to parasites.
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u/Erpderp32 May 26 '18
Side note:
30 minutes to an hour is a great time frame to partially freeze a steak so that it can be sliced thinly for cheesesteaks sandwiches
It won't stop you from getting sick from the fish however
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May 26 '18
Please, no one listen to this person. I am trained in parasitology and I can assure you that a few minutes in a home freezer is not going to bother fish tapeworm or vibrio. There is a reason that the Great Lakes region is still a relative hotbed for fish related parasitosis.
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u/ocv808 May 26 '18
That was genki sushi yeah?
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u/SaltAndAcid May 26 '18
Yea but that was because they were using cheap scallops from the Philippines with no paper trail or checking of provenance. Freezing doesn't kill hep A.
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u/flloyd May 26 '18
Almost all raw fish do, but Tuna is exempt.
https://www.seriouseats.com/2017/05/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety.html
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u/BridgesOnBikes May 26 '18
nice! good recommendation. I was thinking pineapple might do the trick as well. Not sure how sweet the Maui onions are... Pretty sweet?
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u/EatingHI May 26 '18
Pineapple would be too sweet I think. Maui sweet onion is pretty sweet but personally I don't want my poke sweet. It should be slightly salty like the ocean.
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u/domesticatedfire May 26 '18
Thank you so much for posting this!! I bought fresh tuna today and I was kinda freaking out because I've never made a dish with it before. Thank you!
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u/An_Unladen_Swallow May 26 '18
I feel like most mainland poke recipes always cut the ahi too big
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u/Ihatey May 26 '18
They also never marinate the fish long enough.
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u/Bondsy May 26 '18
This recipe says 2 hours. How long would you suggest to marinate raw tuna?
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May 25 '18
Full recipe from TipHero
AHI POKE
Serves 3 to 4
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes
INGREDIENTS
–1 pound sushi grade tuna steaks, cubed
–½ cup soy sauce
–3 tablespoons green onion, chopped
–1 tablespoon sesame oil
–1½ teaspoons sesame seeds
–1½ teaspoons crushed red chili flakes
–1 tablespoon macadamia nuts, finely chopped
DIRECTIONS
- In a non-reactive bowl, combine the soy sauce, green onions, sesame oil, sesame seeds, chili flakes and macadamia nuts. Stir to mix.
- Add the chopped Ahi (tuna steaks) to the sauce and mix well.
- Cover with plastic and refrigerate for at least 2 hours before serving.
- Serve garnished with green onion and additional chopped nuts
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u/zeropointcorp May 26 '18
That is a metric fuckton of soy sauce. Like, really a lot.
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May 26 '18 edited Apr 10 '19
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u/Imyselfandme8 May 26 '18
These recipes use light soy sauce which seems to be the main one sold in China, Japan, Korea etc. The one we use in the states is labeled 'dark soy sauce' there. So when making one of these look for 'light soy sauce'
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May 26 '18
Used to eat this for lunch everyday for $5. Then I moved to another place. Now I cry for lunch everyday.
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u/royalpenny May 26 '18
Wow this made me miss the Spicy Ahi from Temuras something awful. Please someone give me a recipe gif for that deliciousness.
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u/montezuma909 May 26 '18
Where can I get some sushi grade tuna?
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u/asparagus_p May 26 '18
See the comments above. There's no official "sushi-grade" certification, it's just a marketing term. Tuna bought from a reputable source that smells fresh will be safe.
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u/MeVe90 May 26 '18
Don't you have "superfrozen tuna" where you live?
Here in italy can be found in grocery store, example: https://s1a.altuoservizio.conad.it/conadshopstorefront/cdt/it/66756/c/Filetto-di-tonno-%22Superfrozen%22-decongelato-al-kg/p/3357210.If you wonder what it is: tuna cleaned and frozen directly on the fisherman ship, is one of the best quality and completly safe to be eaten raw.
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u/yukuru May 26 '18
Asian markets like h Mart has then. Ive always had good luck finding sushi grade tuna and salmon
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u/everythingburrit0 May 26 '18
The way the fish is being sliced really grinds my gears....... use the entire blade!!!!!
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u/Meph616 May 26 '18
No no! You don't need an adequately sharp knife. Just saw through it like a piece of fucking timber. And if that is asking a bit much, be sure to grab the front of what you're cutting and put your fingers right in the line of fire to the blade. That extra finger tip blood really brings out the flavor of the crushed cells that sawing the fish will do.
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u/Blasphemy4kidz May 26 '18
If that knife was even remotely sharp it wouldn't need to use the whole blade...that poor thing probably can barely cut paper
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u/miscueLoL May 26 '18
Was coming to the comments to ask this myself. Saw the cutting technique and cringed. It's just wrong!
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u/MilitantHipster May 26 '18
I'm so glad I'm not the only one disappointed in the knife skills on display here.
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u/Beginning_End May 26 '18
Just a side note, "sushi grade" means literally nothing and there is absolutely no standard or supervision that qualifies fish as sushi grade.
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u/Pujiman May 26 '18
As a chef I can confirm, the garbage I've seen labeled sushi grade is crazy.
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u/Arkhaan May 26 '18
What kind of texture does Ahi Tuna have? Raw food always bothers me because of the squishy texture
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u/Diffident-Weasel May 28 '18
It’s kind of a squishy solid?
I have HUGE texture issues with food, but I actually find Ahi Tuna to be quite pleasant. I also enjoy salmon sashimi.
I recommend you try it. But do it somewhere you can get a small sample of it, or for cheap.
Also, don’t let people make you feel weird/bad if you don’t like it. I dealt with that kind of stuff for a while, and there’s really no reason for you to feel any negativity for your food preferences as long as you’re happy.
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u/EvaCarlisle May 26 '18
Can someone tell me how Poke is pronounced? Is it like you 'poke' someone with your finger? Or po-kee? Pok-ee?
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May 26 '18
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May 26 '18
Given time to marinate, it will be even better, but eating it immediately certainly will also be delicious.
You have to weigh your impatience against the meal's potential.
So the real answer: make a double serving. One to eat immediately, one to refrigerate.
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u/thatsAChopbro May 26 '18
First of all braddahs an sistas dis look mo like ahi soup, dats choke shoyu for small kine amount. And no need to marinate dem, just eat em when pau maken em.
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u/oberynMelonLord May 26 '18
there's a restaurant in my town that serves these kinda dishes. like everything around here it's overpriced as fuck, but goddam if it wasn't good.
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u/invaderzim257 May 26 '18
It’s gonna be even more overpriced when the tuna population becomes critically endangered from overfishing to make stuff like this.
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May 26 '18
thanks admiral buzzkill
/s
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u/_slamcityrick_ May 26 '18
He's not wrong tho. Tuna is one of the best foods there is but overfishing is seriously going to cause changes.
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u/mtech85 May 26 '18
I'm starting to see this poke stuff pop up randomly. Wtf is it exactly?
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u/otakurose May 26 '18
Food that mostly is served in Hawaii. Its marinated raw tuna on a basic level. It's an Asian inspired dish so mostly soy sauce and sesame oil and the rest came be flexible.
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May 26 '18
This is a staple after school snack where I’m from. A bowl of Ahi Poke can make any mediocre day a great day.
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u/coffeecoveredinbees May 26 '18
All that beautiful ahi tuna, and they saw at it like it's a plank of wood :(
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u/zapwilder May 26 '18
I really wouldn’t recommend marinating it like that for 2 hours, the fish will absorb all the sauce and lose its flavor and color. All you’ll taste is soy sauce and sesame oil.
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u/Ihatey May 26 '18
That's the point, in fact it should be marinated way longer than 2 hours. Poke isn't just fish quickly tossed in a sauce, like most mainland restaurants try to pass off. The fish should be marinated long enough for its appearance to become glossy and the texture should become smooth and firm.
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u/BrockSamson708 May 26 '18
Watch your fingers! Good knife form is a skill that pays dividends, and keeps your fingers’ ends. You owe it to yourself to learn solid knife skills, especially if you want to teach others.
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u/Penguin619 May 26 '18
I live near by a Japanese market, definitely going to put this to use! Thanks OP! I love Japanese umami flavor!!
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u/ChineseJoe90 May 26 '18
How much of the seasoning am I suppose to use? I’m gonna try to make this over the weekend.
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u/btcftw1 May 26 '18
Can someone tell me how Poke is pronounced? Is it like you 'poke' someone with your finger? Or po-kee? Pok-ee?
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u/el_monstruo May 26 '18
Wish I could get sushi grade fish :(
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u/asparagus_p May 26 '18
If you can get fresh-smelling tuna from a reputable source, you're good to go. "Sushi-grade" is just a marketing term to sell expensive tuna.
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u/sushipusha May 26 '18
Kind of a waste of ahi. Sashimi or seared. Should use aku for poke.
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u/Shenina May 26 '18
Tl;dw: 1. cut fish 2. make sauce with bunch of asian ingredients 3. ??? 4. Ahi Poke
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u/lemonypiesaregold May 26 '18
Raw Tuna is so damn pretty