grumblebee
Contest Winner
Hey everyone...
So I know that it's best to buy "sushi grade" fish when making sashimi/sushi. I was just wondering though, what makes a fish "sushi grade"? If a person was to use a very fresh cut of salmon from a reputable shop would it be considered sushi grade even if it wasn't labeled as such?
Also, I'd like to try making gravlox/lox. Is there a certain kind of salmon cut that is better for this? Do I need to use sushi grade salmon or does it not matter due to the brining process?
Sorry for so many questions... I've just been curious about this for awhile!
Thanks.
So I know that it's best to buy "sushi grade" fish when making sashimi/sushi. I was just wondering though, what makes a fish "sushi grade"? If a person was to use a very fresh cut of salmon from a reputable shop would it be considered sushi grade even if it wasn't labeled as such?
Also, I'd like to try making gravlox/lox. Is there a certain kind of salmon cut that is better for this? Do I need to use sushi grade salmon or does it not matter due to the brining process?
Sorry for so many questions... I've just been curious about this for awhile!
Thanks.