First for everyone else thats going to talk about "sushi grade". yes i know its not regulated. yes i know its not "legit". etc etc.
so with that caveat out of the way.
i have been interested in making my own sashimi slices once in a while. instead of always going to a restaurant.
i have been following kawi-bawi-bo for a while. but i still never really jumped in still.
so with that said, i had a couple question.
-
Costco's Salmon is farm raised. You can eat it raw, referring to the FDA guideline here https://imgur.com/a/TnR4Nhe as long as it meets 4(a) OR 4(b), you can eat it raw. But has to meet 4(c). so its either 4(a) + 4(c). or 4(b) + 4(c). however, 4(c) confuses me. how do you guarantee 4(c) is met? just because a label says "Norwegian farmraised salmon". that doesnt necessarily mean they used "formulated feed that contains no live parasites infective to the fish". or is that a law there? so it automatically is implied as met if its "Norwegian farm raised salmon" ??
-
lets say i do get fish. (for example, at my local fish butcher. such as blue fin, hamachi, or even their salmon.) and lets say I do know they follow these FDA guidelines (since they also sell poke. and when asked, they say they do. and have been in business selling raw fish for decades). while im prepping the sashimi at home, what do i do if i find a parasite? I know in general its not 100% avoidable for wild fish. since its nature. but do you throw out the whole piece? or just cut around it and throw that small piece away? im curious because im assuming eggs are a potential issue as well?
by AIONisMINE