Definition of "Sushi Grade"

[chave982]

Ok, so I always thought "sushi grade" meant that it was extremely fresh, like caught the same day. However, I noticed my local grocer was selling "sushi grade Ahi Tuna steaks" that are vacuum sealed. I asked the fish guy about it, and he said that the steaks can remain sushi grade for a few months because they are vacuum sealed.

Is this true? It would be great if it was, so I could make seared tuna steaks without having to go to an asian market to get good tuna..

[Andy M.]

I don't think 'sushi grade' is part of any official grading system for fish and shellfish. It's a marketing term used to suggest freshness and top quality.

It's difficult to judge the freshness of fish that's vacuum sealed. I find grocery store fish counter to be very inconsistent in the freshness of their fish. If you can find the fish counter by following the smell, don't.

[TATTRAT]

Look HERE

"...I have spoken with many in the seafood industry who supply ‘sushi grade’ fish for sushi and sashimi served at restaurants and they all give me the same answer… they do not know of any regulations from either the FDA or any other agencies regarding 'sushi grade' seafood, which is why suppliers set up their own micro and chemical parameters for their products. A personal search of FDA documents turns up the same results, no clear standards as to what makes fish 'sushi grade' or 'sashimi grade' and no definition of the term..."

[chave982]

Well that's interesting...

So is there any idea how long fish can stay fresh enough to eat raw when vacuum-sealed?

[TATTRAT]

well, there is a big debate on that as well. If frozen, a year, if not I would use it with in 4 days, MAX, but that is just me. No matter how I get seafood, I use it the same day in about 99% of the occasions.

Cryovac is a great tool for prolonging shelf life, but when it comes to seafood, better safe then sorry. Let your nose be your guide, and if it is slimy or sticky, get rid of it.

[college_cook]

Because fish degrades so rapidly, you want to use your fish on the day of purchase for best flavor and texture. It will stay good longer, but when eating something like sushi you should use it as soon as possible for better sushi.

[VeraBlue]

Originally Posted by TATTRAT

well, there is a big debate on that as well. If frozen, a year, if not I would use it with in 4 days, MAX, but that is just me. No matter how I get seafood, I use it the same day in about 99% of the occasions.

Cryovac is a great tool for prolonging shelf life, but when it comes to seafood, better safe then sorry. Let your nose be your guide, and if it is slimy or sticky, get rid of it.

Sous vide fish should be used within 45 days for freshest quality...assuming it's held under proper conditions. Personally, I'd use it within 20.

[chave982]

Originally Posted by VeraBlue

Sous vide fish should be used within 45 days for freshest quality...assuming it's held under proper conditions. Personally, I'd use it within 20.

"Sous vide"?

[ironchef]

From what I've seen, when the fish are brought in to be auctioned off, there is an inspector who takes samples from each fish. The samples are then graded and the fish are priced, auctioned off, and then sold accordingly. The best quality fish usually go directly to the restaurants or to the purveyors who well then sell the fish to the restaurants. The rest of the fish go to the purveyors who then sell them to the supermarkets.

[ironchef]

Originally Posted by chave982

"Sous vide"?

Sous Vide is a French term for cooking food "under vacuum".