Raw store bought salmon

I go to Japanese butchers to get my sashimi, costs a little more but they call it sushi grade
That being said visually it looks the same as conventional store bought, so I'm not sure

in before -

Freeze it for 24 hours yo, that's what I've heard of to kill parasites for sashimi
Caught a bunch of yellowtail in mexico a few weeks ago, froze the loin for 24 hours then nom nom nom delicious

On July 18 2013 14:24 thumbz555 wrote: Freeze it for 24 hours yo, that's what I've heard of to kill parasites for sashimi Caught a bunch of yellowtail in mexico a few weeks ago, froze the loin for 24 hours then nom nom nom delicious

yeah I was feeling all ballsy about how I wouldn't run an internet search on it before I went for it

update: no sign of foodpoisoning

Second update : dead.

There is no such thing as "sushi grade" although many places will tote this as a selling point. If you are going to make sushi you just have to make sure it is fresh, and handled from start to finish upholding the highest health standards. That being said, I do not trust my local grocer enough to trust that they keep such diligence (as many do not, especially if not a specialty fish market) with the handling of their seafood. The Japanese butcher that Talented Tom spoke of probably is aware that many of their customers will be eating it raw and therefore are more diligent with health/handling standards.