Sushi Grade facts
While investigating facts about Sushi Grade, I found out little known, but curios details like:
The term "Sushi-grade" is a marketing term which means little to nothing about safety or the quality of the fish. In fact, previously frozen fish is often safer than fresh fish to eat raw due to parasitic destruction during the freezing process.
The difference between sushi-grade salmon and regular store-bought salmon is that Sushi-grade is “super frozen” to about -40C to kill off parasitic worms and bacteria, keeping it fresh and relatively safe to eat raw. If you eat raw store-bought salmon...you will more than likely get sick.
In my opinion, it is useful to put together a list of the most interesting details from trusted sources that I've come across. Here are 4 of the best facts about Sushi Grade I managed to collect.
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Kobe, Champagne, Parmasan, sushi grade fish, and Basalmic Vinegar are unregulated terms in the US and actually means nothing.
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I learned that most sushi grade tuna comes from a place called General Santos City in the Philippines.
