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The Hunts Point Fish market.
I’m sorry to intervene in your thread but what does sushi grade fish mean?
I really don’t understand how sushi can grade fish.
Or did the fish complete grade sushi?
First grade
Second grade
Third grade
Sushi grade
Fifth grade
Google:
“Although stores use the label “sushi grade fish,” there are no official standards for using this label.
The only regulation is that parasitic fish, such as salmon, should be frozen to kill any parasites before being consumed raw”
What does the freezing do? Is it still sushi grade after defrosting?
If your local fish market sells frozen tuna steaks those should be okay. The commercial/deep freezers are supposedly more safe as they have a more stable temperature. And IIRC they need to be frozen for at least 72 hours.
Also, make sure it’s flash frozen. I believe it says so on the packaging.
On top of that find a vinegar or salt recipe to add flavor. I believe it needs to be somewhat marinaded but I’m not sure the sushi-stores do so.
If it seems too complicated there’s always frozen imitation kani.
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