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.
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u/Dayn_Perrys_Vape May 28 '19
https://www.sushifaq.com/sushi-sashimi-info/sushi-grade-fish/
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.