Sushi Grade

"Sushi grade" means that it is safe to prepare and eat raw. In order to do that, it must be frozen to kill any parasites. That means it either has to be:

• Frozen at -20° C (-4° F) for 7 days; or
• Frozen at -35° C (-31° F - "flash frozen") for 15 hours.

There aren't any official regulations about the fish itself or its quality, and most sushi/sashimi distributors have much more stringent rules of their own beyond the freezing guarantee.

所有跟帖： 

• 谢谢聊聊看！还是煎了吧。 -不吃长不大- ♀ (0 bytes) () 11/01/2015 postreply 18:43:35

• Tuna 要煎到全熟吗？还是任意熟成度？ -不吃长不大- ♀ (0 bytes) () 11/02/2015 postreply 12:13:07

• 日本人是生吃的。千万别煎过火，过活就硬了。看上去很新鲜，还是wild。贵的很呢，好的要26 一磅。你的很好。快吃吧， -笑薇.- ♀ (59 bytes) () 11/02/2015 postreply 19:06:11