Whats the best/safest way to make sure you get sushi-grade salmon?
My understanding is that “sushi grade” is either immaculately fresh or has been frozen at very cold temperatures, dry ice or lower, for a longish period of time (maybe a week or so, to kill parasites). So, I’ve read that most all sushi in restaurants has been previously frozen, but maybe this isn’t true at some very high quality restaurants. Notice that even the frozen fish must be quickly eaten upon thawing to maintain quality and taste good. “Sushi grade” fish at markets can sit out for some time before someone is willing to pay the higher price. When I buy fish to make sushi at home I usually go to a Japanese market (I’ll add that I try to live in towns that have Japanese markets for this reason). I’d order over the web if you don’t have a market in town. On the other hand, I’ve know people who buy salmon from the local chain market and make sushi with it. The argument against this is that the ice displays at markets is a great place for parasites to travel around and sample the fis
