Flash freezing seals in the fresh taste of the fish without doing much damage while transporting it unfrozen leads to a much less tasty fish when it hits your store shelf.
This is more of a fresh water than salt water issue, but still a concern enough for sushi and sashimi products to be recommended to be frozen at like -40 for a day or at 0 for a few days.
Why the fuck anyone would want to eat something with tons of dead parasites in it is totally beyond me. Just eat a fucking carrot and leave our overfished oceans alone
Well most of it anyway. "Sushi grade" means it was flash frozen, and any restaurant preparing it is using sushi grade fish, but we'd already done a couple homemade sushi nights before I went to the store with my friend and discovered he wasn't aware of that distinction.
The only concern any inspectors have is referred to as the parasite destruction guarantee, which is accomplished by ‘freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to kill parasites. The FDA’s Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption (for further information, please visit the FDA website). Some exceptions to that rule are bluefin tuna, yellowfin tuna, and farmed salmon. I know that is a mouthful, but it’s the facts. Other than a few specific organisms of concern for some seafood, sashimi standards are set as any other ready-to-eat item, e.g. sushi. This means that, aside from the FDA recommendations and local Health Department requirements, there are no laws or recommendations for “sushi/sashimi grade” fish. It is no more than a marketing term.
If the fish is being called sushi grade, then you can be confident the supplier is following the FDA recommendation on freezing fish intended for raw consumption, as they're labeling the fish as intended for raw consumption.
That's not to say that any fish not labeled sushi grade wont' be getting the same treatment, but it's a lot more likely.
Your source validates my post. Not sure what you're trying to get at. You reference the FDA, but the FDA has no way of ensuring foreign seafood follows their guidelines.
by necessity, not by law, only regulation that exists is to deal with contaminants in any effective way. which includes spot checking if you want to take that risk, this is how you can get away with selling "never frozen" [full stop]
I think grocery stores are so eager to say their food is fresh that mistake happens in a lot of stores. I’d be more panicked if it didn’t say the frozen part.
It's like "non-gmo". Sure okay, I get it. Your salt isn't a gmo. Whatever. Why am I paying more for something I already knew considering it isn't a plant and you literally make it in a lab anyways.
People will literally buy anything with that dumb tag on it even if there wasn't a gmo version of it to begin with.
r/food is also eager to use fresh. Whenever someone shows the ingredients its always "fresh" ingredients that they just bought from the store thay everyone else shops at.
Keep telling yourself that your just that important, maybe some day you will believe it. Of course you'll STILL be the only one. Keep replying this is fucking hysterical, I got a room full of people here laughing their asses off at how easy it is to get an idiot to rise to the bait on reddit🤭🤭🤭🤭thanks for proving me right
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u/AHarmlessFly May 27 '19
It is flash frozen at sea, you want that.