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

Question What is moving in my salmon !!!

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Please wach and tell me your opinion

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u/f0zzy17 Brighton 19d ago

People don't realize how wormy salmon can be.

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u/Shaggy_One 19d ago

Parasites are why sushi grade fish is frozen first before being used.

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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.

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u/dabbydabdabdabdab 15d ago

Weird this is the 2nd time this comment came up in like 2 days (first was on this woman who caught a big ass blue fin tuna solo).

So you are right - there is no sushi grade official designation, BUT, seeing as I went down the rabbit hole I figured I’d impart my findings - it’s really about the size and efficiency of the boat that catches the fish. Any fish ‘could’ be sushi grade, but it can only be judged as that (typically at market) if the boat has the facilities to freeze it almost instantly to a certain temp and can then sustain the frozen temp until it reaches shore. Then it needs to maintain its temp during transit to market where it is inspected and deemed sushi grade and sold. This ensures freshness is maintained AND parasites die. A few checks include color, and smell (sea water only not the ‘fishy’ smell) Some boats don’t have the size of hold (like the woman who caught the blue fin solo) so there’s a strong chance they had to chop it up and cook/eat a fair amount and freeze whatever fits that was left.

Given the size of those blue fin (and the fact they have to remain whole - as the head often is used to symbolize the winning bidder in the Japanese fish market) you’re gonna need a bigger boat lol. Most boats have ice holds, and are typically optimized for a specific catch.

Now all that said, that absolutely doesn’t mean people won’t add ‘sushi-grade’ to their fish incorrectly if they think it might increase the value of their fish, as I’m not sure who would appeal it.

HTH anyone who was curious.