SUSHI

What makes something sushi grade?

1) No Parasites

The primary criteria for sushi grade fish is that the fish has low or no capacity to host parasites that can be harmful to humans when eaten. If a fish is susceptible to such parasites, it’s recommended that the fish is frozen to -76F to destroy those parasites.

Tuna is not capable of developing harmful parasites and is therefore suitable to be eaten raw without freezing. Farmed salmon is fed a cooked, pelletized feed, which ensures no internal parasites and can be safely eaten raw. Scallops, squid, shrimp and sea urchin are also known to not develop potentially harmful parasites.

2) High Quality

Sushi grade fish must be handled well and express high quality. These means moist flesh, no smell.

3) Mouthfeel

A sushi grade fish must be pleasant to eat raw.

How do I slice it?

The goal of slicing raw fish is that you reduce as much muscle tendon in your slice of sushi so that it does not become chewy. To do this, slice sushi against the muscle grain of the fish. Look at the lines on the flesh and note the direction they are pointing. Make slices that cut perpendicular to those lines.

How do I prepare each:

Salmon

We will remove the skin for you. From there, slice against the grain (perpendicular to the lines - as best as you can) to your desired thickness.

Tuna

We cut into into ‘saku’ (blocks). Simply slice to your desired thickness from the short side of the block. This will be against the grain.

Scallop

Sit the scallop pm your cutting board how you would if you were to sear the scallop. Then slice from the top of the scallop to the bottom.

Black cod, Hiramasa, Other Finfish

Look for the direction of the muscle grain and slice on an angle perpendicular to that grain. Slicing on an angle helps to increase the surface area of the piece of fish, which makes for a more substantial piece to make nigiri or eat as sashimi.

Sea Urchin

We mostly sell uni (gonads of sea urchin) in pre-shucked trays. Simply take a scoop and place over rice.

FOR SUSHI ROLLS

Note that when making sushi rolls, you still want to cut the fish against the grain, but you want to make narrow strips or chop the fish more finely for easier rolling.