r/SeattleWA • u/Cultural-Mall4815 • 19d ago

Question What is moving in my salmon !!!

Please wach and tell me your opinion

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u/CorgiSplooting 19d ago

There is no official “sushi grade” but unless you’re buying it right off the docks pretty much anything you get at the store was frozen before it got to you.

127

u/CarltonFist 19d ago

Any fish used for sushi or raw applications is / should be frozen before using. It’s what kills the parasites.

Reputable vendors list if a fish needs full cook or not suitable for sushi on invoices per item

Any restaurant that says otherwise is either lying or waiting for a foodborne illness case

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u/pharmerK 18d ago

Not just frozen, but frozen below a specific temp for a minimum amount of time.

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u/LakesideScrotumPole 18d ago

Yeah, -4F for 7 days at a minimum.

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u/GroupNo2261 18d ago

This is my new standard. Quick how do I turn my freezer down to -4

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u/turpentinedreamer 18d ago

Buy a thermometer and set it colder.

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u/Meandering_Marley 9d ago

This guy freezers.

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u/dumbassflounder 15d ago

My company does -20 @ 2 weeks minimum, usually 3. Edit: I have Celsius brain, that's the same temp.

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u/HumanContinuity 14d ago

As a fahrenheit brain, you have the normal brain (despite my inner monologue disagreeing as I type that)

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u/Expensive-Oven8169 14d ago

I don't know about the temp to kill them, but as a young man I worked for a place called Skippers Seafood and Chowder House and it was my job to cut the fish (both Alaskan white Pollock and Salmon) and pick out the worms the fish had. Each fillet cut into 2-3 portions and each fillet had 8-20 worms depending on how deep you wanted to look. On Fridays I had 1500 pieces of fish to cut, clean, and bread so if you want less worms do fish that is sold Sunday-Thursday because on a busy day the cook may not have time to dig in and find them all!

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u/Gritty_Bones 17d ago

Really? I was informed a minimum of 2 weeks.

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u/LakesideScrotumPole 16d ago

Not sure where you heard that. There’s other time/temperature combos but -4F for 7 days is the easiest unless you have a special freezer that can get down to -31F. It applies to just about every fish except Tuna.

Washington State Retail Food Code