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I have done my homework and read several reputable sources on this (e.g. this). The consensus on sushi-grade fish seems to be

  1. There is no real "sushi grade". It is a myth.
  2. Follow certain guidelines
  3. Stick to tuna and farmed salmon
  4. Freeze for 7 days at home to kill potential parasites

I just bought some fresh, never frozen farmed salmon, but the label says "not for raw consumption". Can I still use it for sushi/sashimi?

Eddie Kal
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1 Answers1

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Can I still use it for sushi/sashimi?

Assuming you mean the standard raw-fish preparation method, no.

When the label points out clearly not for raw consumption, believe it or not, it's not even worth the risk.

Take my advice: Make some golden-brown crusted seared salmon!

Anastasia Zendaya
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