- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Sams Club "Sashimi Grade" Salmon
Posted on 4/6/22 at 2:20 pm
Posted on 4/6/22 at 2:20 pm
Just noticed Sams is carrying "Sashimi grade" salmon, the first time I've ever seen it specifically graded as such in stores. I've gone to whole foods and Fresh Market a few times asking for sashimi grade salmon when craving some raw at home, and they've never carried it. Can anyone speak to the quality of this stuff at Sams? Thinking I'll grab a filet to try it out.
4
Posted on 4/6/22 at 2:30 pm to TigerTatorTots
Sounds like a marketing ploy. Fish isn't graded like beef. It's either fresh or frozen / farm-raised or wild. At a place like Sams or anywhere else that isn't a specialty seafood or meat place then you're simply getting thawed out previously frozen salmon.
This post was edited on 4/6/22 at 2:31 pm
Posted on 4/6/22 at 2:38 pm to TigerTatorTots
"sushi grade" is a marketing scam.
the fresher the fish the better, thats what makes the difference.
the fresher the fish the better, thats what makes the difference.
Posted on 4/6/22 at 2:48 pm to Saskwatch
quote:
you're simply getting thawed out previously frozen salmon.
I mean just about all "sashimi" grade wild fish require to be frozen to get rid of possible parasites. Some tunas don't, though
Posted on 4/6/22 at 3:01 pm to bluebarracuda
Marketing ploy. I get the farm raised salmon from Costco and eat it raw all the time. You don't want to get the wild caught and do this though.
Posted on 4/6/22 at 3:07 pm to TigerTatorTots
quote:
Sams is carrying "Sashimi grade" salmon
Any fish is sashimi grade if you're brave enough
Posted on 4/6/22 at 3:13 pm to RedHawk
quote:
Marketing ploy. I get the farm raised salmon from Costco and eat it raw all the time. You don't want to get the wild caught and do this though.
Same, started making poke bowls at home and it is great in terms of taste (non-fishy) and texture. I typically filet it and pan fry the skin separately.
Posted on 4/6/22 at 3:20 pm to KamaCausey_LSU
Good to know thanks baws
Posted on 4/6/22 at 3:39 pm to caro81
quote:
the fresher the fish the better, thats what makes the difference.
then why do the fish buyers on wicked tuna pay different prices for different fish if its all about freshness?
Posted on 4/6/22 at 3:44 pm to caro81
quote:
the fresher the fish the better, thats what makes the difference.
Not necessarily true. For many species, "aged" fish is what high end sushi chefs select.
This post was edited on 4/6/22 at 6:00 pm
Posted on 4/6/22 at 8:57 pm to caro81
quote:
"sushi grade" is a marketing scam.
the fresher the fish the better, thats what makes the difference.
Wrong.
Sashimi grade fish is specially flash frozen to kill parasites.
Posted on 4/6/22 at 9:05 pm to Havoc
quote:
Wrong. Sashimi grade fish is specially flash frozen to kill parasites
Actually, that is a myth
quote:
Sushi-Grade" and "Sashimi-Grade" Officially, the terms "sashimi-grade" and "sushi-grade" mean precisely nothing. Yuji Haraguchi, owner of the Brooklyn-based Osakana, a fish shop specializing in sashimi, recalls using them for marketing purposes when he worked as a sales representative for wholesale fish distributor True World Foods. Back in 2004, the company was trying to expand its customer base beyond Japanese restaurants, and Haraguchi's mission was to convince other restaurants to serve their customers raw fish besides tuna. "The term 'sushi-grade fish' was very effective in terms of making sales, but at the same time, I had to provide the right product and the right information," he says. Davis Herron, director of the retail and restaurant division at The Lobster Place fish market in Manhattan's Chelsea Market, agrees: "It's a marketing term that has little significance [with respect] to actually being able to consume raw fish." The appropriation of sushi and sashimi for this purpose makes sense, since many Americans eat raw fish primarily in Japanese restaurants. It's the "grade" portion that is entirely misleading. There is no national governing body that grades fish in the same way that the US Department of Agriculture (USDA) grades beef. Although the Food and Drug Administration (FDA) issues advisory guidelines that sketch out processes for handling a variety of fish meant for raw consumption, those guidelines are not intended to determine the quality of the fish in the way marbling determines the quality of beef—only its relative safety for eating raw. So when you see a piece of fish labeled sushi- or sashimi-grade, that means that the seller has judged it safe to eat raw. The claim is only as trustworthy as the fish market that makes it
Posted on 4/6/22 at 9:19 pm to Havoc
quote:
Sashimi grade fish is specially flash frozen to kill parasites.
Wrong. Sushi Grade is a purely marketing term with no legal meaning, there is no legal sushi "grade" like with meat grades. It's true the FDA recommends freezing all fish to -31 except tuna and certain farm raised salmon but that is only because the FDA has no data to say, for example Spanish Mackerel, has no parasites. So while something you buy may state it's sushi grade, it is up to the company to decide exactly what that means. Now if the package states it was falsh frozen to -31 and kept at that temp for x amount of time, that would be more helpful to the consumer. Some states do have a legal requirement of how fish to be eaten raw must be treated or frozen but I don't think any state calls it sushi grade.
This post was edited on 4/6/22 at 9:21 pm
Posted on 4/6/22 at 9:34 pm to Zappas Stache
Pretty sure sushi in Louisiana must be previously frozen.
Posted on 4/6/22 at 10:07 pm to Tigerpaw123
Interesting. I stand corrected.
Found this also from the FDA:
So there’s a process by which to make raw fish consumption safe by freezing, but as you and others said it’s not a formal standard.
I wonder why there aren’t more restrictions on it, just a caveat empor type of thing.
Found this also from the FDA:
quote:
Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufficient to kill parasites. Note that these conditions may not be suitable for freezing particularly large fish (e.g., thicker than 6 inches).
So there’s a process by which to make raw fish consumption safe by freezing, but as you and others said it’s not a formal standard.
I wonder why there aren’t more restrictions on it, just a caveat empor type of thing.
Posted on 4/6/22 at 10:34 pm to TigerTatorTots
Only thing I’ll add to this is that I’ve eaten raw redfish with some soy sauce and wasabi after getting home from a fishing trip. Delicious.
Posted on 4/7/22 at 1:30 pm to Jdiggy
quote:
Only thing I’ll add to this is that I’ve eaten raw redfish with some soy sauce and wasabi after getting home from a fishing trip. Delicious.
I've done the same with Salmon.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News