Hello, is this sushi grade or just marketing?

28 comments

1. [removed]

2. Sushi grade is marketing and doesn’t mean anything

3. it’s not fancy tuna it’s just regular tuna

4. As I understand it, sushi grade is just marketing. There are FDA guidelines out there on processing and handling of fish to be served raw however, which is the best resource for any concerns you have.

   Generally speaking, food safety for raw fish revolves around addressing bacterial pathogens and parasites. Proper handling and cleaning addresses the former, and FDA guidelines on dealing with parasites through freezing addresses the latter.

   Inasmuch as your fish in question, I would ignore the term “sushi grade” and see what info you can find, minimally, on if it was frozen.

5. im pretty sure it’s just for marketing, but hello from a fellow romanian!

6. I use these steaks for tuna sushi. I usually wear with sesame seeds on the outside and slice for maki rolls or nigiri.

7. Tuna is always ok to eat raw. The parasites you’ll find in it are large enough to see and cut out.

8. The brand is My Sushi. They could have named it anything they want, doesn’t mean it has to be sushi grade, or have anything to do with sushi, for that matter

9. It looks fine to eat raw.

10. Saku blocks would be easier and nicer to slice

11. Yellowfin tuna (aka: ahi tuna) from frozen is almost always fine. If you’re lucky you can buy a big block of it, section it, vac-seal and freeze it, and then thaw out steaks like this every time you want sushi (or poke, or tataki).

12. So I don’t want to redundantly tell you “sushi grade is a marketing term.”

    But replied hoping to tell you what to look for in safe-to-eat raw fish. However, I’m struggling to find a clear answer through google. Maybe my keywords are wrong.

    For salmon: it’s probably better if it comes to you frozen rather than fresh. The exemption being *maybe* if you live close to where it was caught/raised. The main concern with salmon is parasites. The typical way to ensure **wild caught** salmon was parasite free was to freeze it at very cold temperatures which kills the parasite. **farm raised** salmon can include steps and food that reduce or eliminate the parasite risk.

    For tuna, there is no real risk of parasites or disease. It’s just a question of time. Obviously thawed fish can only stay safe for so long. So that’s why getting it frozen can be the best bet.

    Do some YouTube and internet searching to help confirm though.

13. There is no such thing as “sushi grade” fish. There is however methods to prep fish to be used for sushi, usually with flash freezing involved.

14. From the makers of My Pillow

15. Sushi grade doesn’t mean anything, there are already strict fish processing standards in place before it ever reaches your market shelves. You’ll be fine.

16. Nah.

17. It has been frozen and “tasteless smoke processed” also know and carbon monoxide treated. So yes. It’s safe to eat raw.

18. “sushi grade” fish is a misnomer. https://www.sushifaq.com/sushi-sashimi-info/sushi-grade-fish/

19. Eating it raw is essentially the same as searing it. There is always some risk when you don’t cook tuna well done.

20. This looks like plastic grade

21. That would be a hard no, I would not risk it. It must be flash frozen look into it. But if you still want tuna to make sushi or spring wraps then I would suggest Safe Catch tuna mercury tested. Make a roll and if the sushi is made well then no cares happy times.

22. Theres a YouTuber I follow called Hiroyuki Terada that went to Walmart and other such stores to make interesting/crazy at home sushi. He takes you along for the shopping trip, then takes it back home/studio to film the making of it. I trust him because he actually is a professional sushi chef.

23. [removed]

24. Find yourself a fish monger. Mine sells out of a freezer truck outside my local bowling alley on Thursdays. Sounds pretty sketchy lol but you want someone who specializes in seafood to tell you what’s up. He’s got two grades of tuna and I haven’t had any problems eating it raw for years now.

25. hehehe

26. That tuna is far from Actually being sushi grade. First off its just a tuna steak, also too light in color to be bluefin tuna which makes the best sushi. It also looks a tad dry and not oily which adds the flavor. Not what I would want for sushi but to each their own.

27. safe or not, it does look delicious

28. It’s probably fine, especially since it’s tuna. If you’re worried, freeze it for a week to kill parasites before serving.