Sushi Grade Fish That You Should Consume Raw

Posted by sushirwc on January 4th, 2021

Most all lovers of sushi enjoy eating sushi, but even if you're a sushi lover, you understand there's a risk when it comes to eating raw fish. Sushi tends to be an expensive meal, especially if you are going to eat a high-grade sushi and not prepare it the traditional Japanese way. That's why it's comforting to see a sushi grade fish certification on the fish selection board while shopping in the local supermarket. There are several grades, from beginner to expert. So depending on your experience, you can start enjoying sushi from various grades.

Fresh sashimi grade fish can be stored for up to 10 days in a refrigerator. If you purchase the fillet in its original package, you should already have it chilled by then. You can defrost it in the refrigerator and keep it that way or defrost it after defrosting for several hours in a freezer drawer. Canned tuna that has been tightly packed and sealed in a plastic bag should also be frozen for about a week, then placed in a freezer for another few days. Make sure it's room temperature before you prepare it. It will taste better if it's room temperature, so always keep it at room temperature.

Sometimes I can find fishmongers in the food market who sell preserved fresh seafood. I usually avoid buying this because they usually overcharge for preserving the fish, sometimes as much as per pound for a small size. I don't mind paying the extra money because it really is a good alternative for regular sushi. But there's one place where you can definitely buy sushi grade fish for a good price. At a traditional fish market in the city, it's not uncommon for people to be selling a variety of species of fish.

Tuna is very popular all over the country and around the world. You might easily find sushi restaurants where you can buy it all year round. If you shop at grocery stores often enough, you can probably find it in every grocery store. Unfortunately, sushi-grade fish is not sold in every grocery store and it is more expensive than fresh seafood from a fish market. However, I've found a couple grocery stores in my area that are selling frozen seafood that is labeled sushi grade fish.

Salmon is another great example of sushi-grade fish. Although I love salmon, I'm not a fan of eating raw salmon. For one, I have a rather large aversion for consuming any type of "raw" meat. In fact, eating raw or partly raw meat can cause me digestive problems. Luckily, I can get great results when eating it canned in its original package, which is a very smart move on their part.

Another example of a good sushi grade fish is the soba (sour beans). Soba is usually eaten raw, but some people enjoy it steamed. Because it's often eaten raw, many people don't even recognize that it has parasites in it. Because it's often eaten steamed, it ends up with a really strong fishy flavor. It goes well with ceviche and other seafood items.

However, some people can't live without soba, especially if they have a raw fish craving. In this case, I recommend freezing your soba before you eat it. Although it will be softer to eat, it will still be quite tasty if you let it go raw before eating.

When it comes down to it, there are a couple of different sushi grade fish that I prefer to consume. I like the yellow fin tuna that I get at my local sushi bar. I also consume raw mackerel, halibut, trout, salmon, and shrimp from time to time. The trick is to try and find quality products wherever possible, since they're more expensive than freshwater products.