If I'm not mistaken this has to be very fresh, is the one at Coles safe to eat raw?
Where Can I Buy Bulk Salmon for Sashimi?
[Deactivated] on 24/02/2017 - 11:21
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Sushi/sashimi grade salmon require special treatment in the way it is handled once caught
coles does not sell sushi grade salmon (well the ones around me anyway)you want bulk..go to the fish markets
Yeah be careful, sushi fish is treated very differently… I asked my local sushi guy when I was eating raw scallops in my sashimi, which I love.. but was taught never to eat undercooked or raw seafood especially scallops etc!
Regular Coles salmon is definitely not suitable for raw consumption.
Specifically look for "sashimi-grade salmon" in fish markets. https://www.reddit.com/r/sydney/comments/3gfvaz/sashimi_grad…
Costco
Costco is the best place for this. I find it much fresher than anything you will find at Coles, and you buy it in larger quantities.
Yeah, we buy from Costco once ever three weeks.definitely fresher than at Coles.
Costco, paired with the seaweed salad.
I think the best way is to buy a whole salmon and then freeze it for a week to kill parasites.
I think very few of those faux Japanese (Chinese/Korean run) sushi places really care about sashimi grade salmon/tuna. They probably buy ordinary fish and then slice them up, that's it.
They'd be shut down in a week if they did that
I'm not so sure about that.
What is the legal requirements when serving raw fish?
sashimi grade is just a marketing term.
http://www.foodauthority.nsw.gov.au/_Documents/retail/sushi_…
page 8
Only sashimi-grade tuna or fish should be used in raw fish sushi.wording is should which implies there is no problem using run in the mill fish
however, should customers get gastro or other illness then you will see repercussions@humdingaling:
agree with marketing term..its like any other "bought" labelthere’s actually no official definition or government enforcement for how they’re used. Within the seafood industry, they’re generally applied to fish that’s very fresh or frozen, making it somewhat safer to eat raw compared with other, less fresh raw fish.
this said there are certain fish species which should just never be used for raw consumption
ie if you see cod sashimi you probably not eat there
That's my gripe, there is no official definition of 'sashimi-grade'.
As per the Sydney fish market -http://www.sydneyfishmarket.com.au/seafood-school/recipes-cooking-info/faqs/faq-details?cat=4&id=61
"Very fresh seafood suitable for eating raw is called ‘sashimi-grade’. It’s caught and handled in such a way that peak freshness and quality are maintained."
So really sashimi grade sushi is fresh and high quality. In reality the safest way to prepare sashimi is to freeze it to kill the parasites.
Going back to my original comment, I highly doubt these faux Japanese places would pay a premium for the highest quality/safest fish, when they can just buy normal but fresh fish and save thou$and$ each year.
I've researched before and there is no legal definition for ‘sashimi-grade’, it is purely a marketing term.
yes
that way i always win the argument ;)
I eat it at the mrs house. Her mum makes it. Only one way to be true sashimi:
buy the whole fresh fish and cut it up yourself. Which is what they do. Anything precut, all deboned and nicely for you is going to be a hard find to find clean, fresh sashimi grade. Most likely you are better off getting a whole fish and cutting it up yourself. Obviously it would have to be good, fresh quality i.e. not some old, frozen fish sitting around in coles all day.
Hence why the gf's mum gets it off her friend who is a wholesale fish, so obviously you can get Tasmanian and other salmon as a whole, and it's fresher than buying it from grocery stores.so far no food poisoning… fingers crossed
I've always bought salmon sashimi from Chinese seafood shops, its precut into a rectangle and I slice them at home. Never thought about buying a whole fish before to slice up.
I think Sushi salmon gets snap frozen or otherwise processed to kill parasites. Be careful. It's usually clearly labelled in markets.