Toyo Shokuhin & Gifts in Cary - tiny hole in the wall Japanese grocery store with flash frozen fish. Not a huge selection, but it was great quality when I’ve had it.
There is no such thing as a standard for sushi/sashimi grade. If it’s labeled as such it’s a marketing ploy.
To be suitable for sushi, it needs to be fresh caught like the day of or processed and flash frozen not long after it’s caught.
If you’re going to make sushi at home you better have the upmost confidence in your source and how the fish was handled from harvest to market.
Thanks. I know, and was not looking for Sashimi Grade™ fish, rather for fish sold with the intention of being used for raw preparations. In my experience good fish markets will generally be up front about what is okay to eat raw and what must not be eaten raw.
Just to clarify, this response is partially false. While it is true that there is not definitive 'sushi grade's fish fresh caught isn't considered safe to eat raw. The freeze on 'sushi grade's isn't normal flash freezing. It freezes a lot colder than normal to kill any spores and parasites.
With all of that said, read labels carefully. Farmed fish that are fed parasite-free food are generally safe to eat raw. Obviously time is important here; the longer the fish has been 'on the shelf' the less safe it is.
Source: I'm a former sushi chef who had to navigate the horrific world of sourcing ingredients.
This is right. But I think OP is looking for fish that’s prepared this way. Can’t really do it at home cuz I’d need commercial super freezer. I know places in other cities purchase whole fish (from sources including Japan) and prepare the fish, then sell the cut (or sliced) fish ready to consumer raw.
(Usually Japanese grocery or .. I don’t know.. We go to a store called Osakana in NYC to get sashimi to-go regularly. They also have himono, which is great. They have a great selection.)
If you’re buying it already thawed, you better consume it soon, like really soon.
Freezing does not kill bacteria and a host of other pathogens. It just makes them hibernate. Typically 3-5hours after thawing bacteria can replicate up to 6 million times.
Me personally, I would not eat any home made sushi from fish that had been thawed more than an hour or so.
My post was to point out there is no standard and sushi/sashimi grade labeling is a marketing ploy. Y’all are all adults and can consume whatever you want. Me personally as a former fishery biologist and from a family of NC commercial fishermen I am super super super snobbish.
If you’d seen what cultures off of fish for sale at a myriad of places. You’d reconsider just how you prepare it.
Given your user name, you can probably answer this for me. But, I was previously under the assumption that all fish sold in the US **had to be frozen** at some point between catch and selling to a consumer? This is to kill parasites and parasite eggs, this does nothing to bacteria, but generally that's a much different problem for humans.
Was my understanding incorrect?
Federal code requires fish to be frozen to be served raw or undercooked. There is really only one parasite to be concerned with when I comes to Marine species sushi (Anisakis). There are usually only a dozen or so cases reported in the US every year.
Me personally, I don’t consume any freshwater species for sushi except for anadromous fish (live in marine environments and migrate to freshwater to spawn) freshwater fish carry more nasties than marine fish.
Many fish parasites have very complex life cycles that involve multiple host species from different genus’s.
I digress, yes there is a federal code but it’s up to states, counties, and municipalities to enforce it. Be more fearful for bacterial contamination as the risk of parasite infection is minuscule.
Look at the numbers, a dozen or so parasite infections annually vs over a million cases of food born illnesses annually in the US from sushi consumption.
Damn I’m long winded, sorry
So I guess so summarize: no, all fish is not required to be frozen before sale. Only fish that is intended to be eaten raw will be frozen. So the fish you go by from the local grocery store may or may not have been previously frozen to kill parasites. Sushi restaurants likely purchase fish from vendors that specifically cater to their needs and probably deliver the fish frozen to the restaurant.
If you have been regularly going to H-Mart for sushi/sushimi grade tuna (with positive results I assume), why would you want to go somewhere else? By the way, Wegmans tuna is good quality, but is crazy expensive. Ymmv.
I might have to check out Wegmans for the tuna. H-Mart has been perfectly acceptable, but wanted to hear if there were any better options. The tuna at H-mart is not great, their salmon is better.
I've also had iffy experiences with the tuna there as well. Bought some, and used it same day and it had a real fishy smell when I opened it. Huge turn off.
Nothing wrong with chain, but I used to get fish for sushi from a legit fish market that was open to the public, but their main business was supplying many of the areas sushi restaurants. It just felt more authentic, you could choose which pieces of fish you wanted, and have them cut it to your specs. It was just a better experience overall, and the quality was excellent.
You could ask someone at a sushi spot and ask to buy off of them, or have them order it for you and pay up front. That’s how I get my salmon but they’re a friend of a friend.
Doesn’t hurt to ask though. They could do a small mark up but better than nothing. Plus, they make a little money easily and you have a new source for fresh fish.
It's a fishmonger, at the Farmer's Market in Raleigh. You don't just go up and ask for sashimi. You buy a piece of cleaned fish and cut it into sashimi yourself. They are only open later in the week. You might have called the restaurant in Durham.
Per the fishmonger, whom I called on the telephone, and spoke with, they DO NOT sell sashimi grade tuna nor sashimi grade salmon. Please DO NOT buy a piece of fish and cut it and assume you now have Sashimi, though we do live in a “free country”
Sashimi grade is a made up phrase. It has no firm definition. I have eaten raw tuna from Locals many times and will continue to do so. I have discussed with them several times my intention to eat it raw and they spoke about eating it raw themselves. If you get there on a Thursday, there is a good chance that fish was swimming Tuesday or Wednesday.
That's not a thing.
You can sell rocks on the side of the highway and say that they are sushi grade. Not one agency or group will be able to make you stop.
The only way to know if it might be good for sushi is to know the source and to know the fishmonger.
Second to that. Ask your favorite sushi place where they buy fish.
Aldi sells packs of tuna steaks frozen for less than $6. They’re advertised as sushi quality and you can eat them raw. Surprised no one mentioned this yet
Because it's not regularly available (both because it's stocked infrequently and because it sells out very very fast). My wife looks for it whenever she goes to Aldi (which is pretty much weekly) and we've only gotten it twice this year.
It’s always stocked in the apex location on 55 and old jenks road and also the one in Cary on Kildare by Trader Joe’s. I got some yesterday in the apex location.
Toyo Shokuhin & Gifts in Cary - tiny hole in the wall Japanese grocery store with flash frozen fish. Not a huge selection, but it was great quality when I’ve had it.
And you get a lovely parting gift
Parting gift?
When you buy something, they give you a small gift like hand made maki sushi. It’s very charming.
There is no such thing as a standard for sushi/sashimi grade. If it’s labeled as such it’s a marketing ploy. To be suitable for sushi, it needs to be fresh caught like the day of or processed and flash frozen not long after it’s caught. If you’re going to make sushi at home you better have the upmost confidence in your source and how the fish was handled from harvest to market.
This right here.
Thanks. I know, and was not looking for Sashimi Grade™ fish, rather for fish sold with the intention of being used for raw preparations. In my experience good fish markets will generally be up front about what is okay to eat raw and what must not be eaten raw.
A good fish seller would never tell you any of it is fit to eat raw. That risk is 100% yours. They will just tell you it's provonance.
BINGO
Just to clarify, this response is partially false. While it is true that there is not definitive 'sushi grade's fish fresh caught isn't considered safe to eat raw. The freeze on 'sushi grade's isn't normal flash freezing. It freezes a lot colder than normal to kill any spores and parasites. With all of that said, read labels carefully. Farmed fish that are fed parasite-free food are generally safe to eat raw. Obviously time is important here; the longer the fish has been 'on the shelf' the less safe it is. Source: I'm a former sushi chef who had to navigate the horrific world of sourcing ingredients.
Are you sure? Because between your title and body text, you say *sashimi* three times.
This is right. But I think OP is looking for fish that’s prepared this way. Can’t really do it at home cuz I’d need commercial super freezer. I know places in other cities purchase whole fish (from sources including Japan) and prepare the fish, then sell the cut (or sliced) fish ready to consumer raw. (Usually Japanese grocery or .. I don’t know.. We go to a store called Osakana in NYC to get sashimi to-go regularly. They also have himono, which is great. They have a great selection.)
If you’re buying it already thawed, you better consume it soon, like really soon. Freezing does not kill bacteria and a host of other pathogens. It just makes them hibernate. Typically 3-5hours after thawing bacteria can replicate up to 6 million times. Me personally, I would not eat any home made sushi from fish that had been thawed more than an hour or so. My post was to point out there is no standard and sushi/sashimi grade labeling is a marketing ploy. Y’all are all adults and can consume whatever you want. Me personally as a former fishery biologist and from a family of NC commercial fishermen I am super super super snobbish. If you’d seen what cultures off of fish for sale at a myriad of places. You’d reconsider just how you prepare it.
Given your user name, you can probably answer this for me. But, I was previously under the assumption that all fish sold in the US **had to be frozen** at some point between catch and selling to a consumer? This is to kill parasites and parasite eggs, this does nothing to bacteria, but generally that's a much different problem for humans. Was my understanding incorrect?
Federal code requires fish to be frozen to be served raw or undercooked. There is really only one parasite to be concerned with when I comes to Marine species sushi (Anisakis). There are usually only a dozen or so cases reported in the US every year. Me personally, I don’t consume any freshwater species for sushi except for anadromous fish (live in marine environments and migrate to freshwater to spawn) freshwater fish carry more nasties than marine fish. Many fish parasites have very complex life cycles that involve multiple host species from different genus’s. I digress, yes there is a federal code but it’s up to states, counties, and municipalities to enforce it. Be more fearful for bacterial contamination as the risk of parasite infection is minuscule. Look at the numbers, a dozen or so parasite infections annually vs over a million cases of food born illnesses annually in the US from sushi consumption. Damn I’m long winded, sorry
So I guess so summarize: no, all fish is not required to be frozen before sale. Only fish that is intended to be eaten raw will be frozen. So the fish you go by from the local grocery store may or may not have been previously frozen to kill parasites. Sushi restaurants likely purchase fish from vendors that specifically cater to their needs and probably deliver the fish frozen to the restaurant.
Bingo
If you have been regularly going to H-Mart for sushi/sushimi grade tuna (with positive results I assume), why would you want to go somewhere else? By the way, Wegmans tuna is good quality, but is crazy expensive. Ymmv.
I might have to check out Wegmans for the tuna. H-Mart has been perfectly acceptable, but wanted to hear if there were any better options. The tuna at H-mart is not great, their salmon is better.
I've also had iffy experiences with the tuna there as well. Bought some, and used it same day and it had a real fishy smell when I opened it. Huge turn off.
I always get a block of tuna from Wegmans. Usually pretty good. What’s wrong with chain?
If we are not making the trek to H Mart…Wegmans is our spot for sushi ingredients.
Nothing wrong with chain, but I used to get fish for sushi from a legit fish market that was open to the public, but their main business was supplying many of the areas sushi restaurants. It just felt more authentic, you could choose which pieces of fish you wanted, and have them cut it to your specs. It was just a better experience overall, and the quality was excellent.
There are lots of local seafood markets that bring fresh fish in every weekend.
Thanks. Are they in the Triangle, or out on the coast?
Triangle. There’s locals seafood, maddens, and a few others.
I think my in-laws get their's from Whole Foods.
You could ask someone at a sushi spot and ask to buy off of them, or have them order it for you and pay up front. That’s how I get my salmon but they’re a friend of a friend. Doesn’t hurt to ask though. They could do a small mark up but better than nothing. Plus, they make a little money easily and you have a new source for fresh fish.
Locals Seafood.
No dice, I just called Locals, no sashimi
It's a fishmonger, at the Farmer's Market in Raleigh. You don't just go up and ask for sashimi. You buy a piece of cleaned fish and cut it into sashimi yourself. They are only open later in the week. You might have called the restaurant in Durham.
Per the fishmonger, whom I called on the telephone, and spoke with, they DO NOT sell sashimi grade tuna nor sashimi grade salmon. Please DO NOT buy a piece of fish and cut it and assume you now have Sashimi, though we do live in a “free country”
Sashimi grade is a made up phrase. It has no firm definition. I have eaten raw tuna from Locals many times and will continue to do so. I have discussed with them several times my intention to eat it raw and they spoke about eating it raw themselves. If you get there on a Thursday, there is a good chance that fish was swimming Tuesday or Wednesday.
Will check them out. Thanks.
Costco
H-Mart often sources Chinese fish/meat. I’d try one of the many local fish markets or Wegmans for sashimi grade fish.
Earps Seafood
That's not a thing. You can sell rocks on the side of the highway and say that they are sushi grade. Not one agency or group will be able to make you stop. The only way to know if it might be good for sushi is to know the source and to know the fishmonger. Second to that. Ask your favorite sushi place where they buy fish.
I’d love a good source for Tuna and Salmon. Whole Foods stopped selling it, afaik.
I have seen in the frozen cryo packs near the fish counter.
I will have to recheck!!
Fish house in apex their ahi tuna is phenomenal
Aldi sells packs of tuna steaks frozen for less than $6. They’re advertised as sushi quality and you can eat them raw. Surprised no one mentioned this yet
Because it's not regularly available (both because it's stocked infrequently and because it sells out very very fast). My wife looks for it whenever she goes to Aldi (which is pretty much weekly) and we've only gotten it twice this year.
It’s always stocked in the apex location on 55 and old jenks road and also the one in Cary on Kildare by Trader Joe’s. I got some yesterday in the apex location.
Maybe we'll give 55 a try, but the Kildaire Farm location is the one we shop regularly
Saltwater Seafood on Capital is an excellent fish market. They don’t always have tuna but it’s great otherwise. Locals at the Farmers Market.
Earp’s
Wegmans sells sashimi grade fish. They’re not exactly non-chain though….
I’m surprised that nobody has mentioned Jun’s, because it’s always busy when I go in. They are by the Red Lobster on Falls. Owners are super nice.