Sushi Grade Fish

Sushi Grade Fish


Welcome back to another cooking video, I’m
Chef Devaux and I am here to talk to you guys about Sushi-Grade Fish. What it is, where
to get, how to make it. Now what is Sushi-Grade Fish? Well it’s actually
just a marketing term designed by advertisers to sell you a fish at a higher price, because
there is no quality standard that dictates sushi-grade fish has to be a higher quality
than other fish in order to be called sushi-grade fish. The only thing that there is, is a guideline
made by the FDA which states that fish has to be frozen for a certain amount of time
to kill any possible parasites inside the fish in case it’s eaten raw. It means that
all fish across the United States and Europe that is labeled sushi-grade fish or sold inside
a sushi restaurant should theoretically have been frozen before hand before it got to your
plate. Now this is makes it a bit difficult for restaurants
because you ask them is the fish fresh and they say yes, because no sushi restaurant
is going to say no its been frozen because that’s not what you want to hear, but also
some may not actually know. So the ones that don’t know it could be that they receive their
fish thawed from a sushi fish provider which it was frozen beforehand and gives it to them
thawed, or they just don’t know and they go to the fish market every day and buy fish
and chop it up and serve it up. This poses quite a risk when eating out because
you can’t trust what the waiters are telling you and you don’t know what’s going on in
the backend. The FDA recognizes this and has made a table
that lists every single type of fish there is and basically tells you whether the risk
of parasite infection is high, low or negligible. An example would be tuna is negligible, flounder
is high, salmon is low but there is an exception for Scottish farm salmon which is negligible,
so it lists all sorts of information. There is loads of information in this leaflet. So
check this out on my website, I have created a link to this, so click on the link on the
top left corner of the page and then you’ll find another link on that page which will
reference this. It’s a great resource, at least if you go
to a sushi restaurant then you know which fish types are fine to order, and you pose
less risk of getting infected by parasites which is always a great thing.
Now even though some of the fish on here are negligible risk, I would still recommend freezing
them because you don’t want to find out that suddenly some parasite has of course lived
inside that fish and you’re the first case to disprove this table of contents.
To make sushi-grade fish you need to buy great fresh fish and to do this you need to know
how to recognize a good fresh fish when you see one. So the first thing you want to look
for is you want to look for the eyes, you want to see a nice deep black pupil and you
want to have the eyes popping out slightly from the head of the fish. If it indents in
it’s probably a bit old, so just don’t be shy, just feel the eye and if it feels nice
and plump like an eye should feel then its good.
Now other tell-tale signs to look for is you don’t want a dried out tail. Now you want
to look at the skin, you want to have a nice shiny glistering, vibrant, skin. You want
to have it just alive, it’s going to look alive. Next, when you feel the skin it needs
to feel moist, not slimy that would be bad. It has to be moist like slightly wet.
Alright so next you want to press it, if the skin bounces up and retains its shape then
that’s a great sign, if it doesn’t and leaves a finger imprint then that means it’s probably
been on the shelf for a while. Now you want to look at the gills you just
lift it up and it needs to be a nice pink red, if it’s brown, dark, dull, then it’s
not a good sign, you really want to have vibrant colors. If you’re still not convinced give
it a smell, a good fish will always smell of the sea breeze, it won’t smell of fishiness.
This is great how to recognize a whole fish as being fresh or not, most fish are actually
sold in fillets, so how do you tell if a fillet is good? Well the first thing you want to
look for like the whole fish is you want to look for the brightness of the scales, if
you can see them and they are still on the fish. If not, then you want to go to the next
thing which would be check if it’s slimy or moist. You want it to be nice and moist and
just a light layer of water on the fish. You don’t want it to be slimy or sticky. Then
you want to just press the fish fillet, if it bounces back up and it’s nice and perky
then it’s great. If it leaves a finger imprint just walk away, you can buy another fish.
Alright now the most important thing about buying fish is you should never go to the
market with a preset idea of what you want, you should never go thinking oh I need salmon
for tonight or I want salmon sushi later on. What you want to do is you want to go and
you want to see what’s there and then decide what you want to make, not the other way around,
because otherwise you’ll come there thinking I need salmon, I need salmon, I need salmon.
You see salmon, it doesn’t look that fresh but hey, I’m here I need it so I’ll buy it.
That’s not the way to do it. You want to always get the best quality and just be flexible.
If it’s a different type of fish that you’re used to just try that, make it work, don’t
be scared and don’t come with a prefixed idea. Okay, so now after buying the right fish,
you have to chop it up into bits and you want to have fish blocks which are four fingers
wide by two fingers deep, and then the longer the better obviously, but at least four fingers
long also. Then you want to vacuum seal these, and vacuum
sealing is really the best way to do this because if you don’t then you get freezer
burn when you freeze your fish or you have migration of water out of the fish and into
the outside. The water actually moves when it’s frozen, it’s not a stationary object
and it likes to go out of the food, so when you have less space around the outside of
the food it sort of stops the water from leaving it.
Lastly where to get your sushi-grade fish? Now, you can get it in some supermarkets,
thaw it out, but not around Spain so I order it online and the company I order it from
is www.Kazari.co.uk and they supply me with sushi-grade fish for free as long as I mention
them in the video. So that’s awesome for me, and you can get the same fish like it, so
that’s great. This is how they send it, they send it of
course in styrene box, it comes with chill packs, this is just an ice block to keep it
cold during transport and they send it vacuum sealed like this. This for example is salmon
and it comes with the skin but detached so you can still see how fresh the fish was before
it was cut and frozen — that’s great. And the tuna also comes like that, this is blue-fin
but don’t worry if it looks to be a bit rotten, that’s not the case. When you vacuum seal
tuna what happens is the evaporation oxygen actually turns the tuna a bit dullish brown
but when you take it out of the package and let it aerate it turns red again.
Alright so the best way to thaw out sushi-grade fish is you just leave it inside the vacuum
sealed pouch, put it inside a bucket of water for 30 minutes at room temperature, then pull
it out, cut it open, put it in the fridge for three to six hours, just to completely
defrost nice and slowly. Then use it and make some sushi.
Now if you guys want to get the same sushi-grade fish as me and you live in Europe, you’re
in luck you can get it from Kazari.co.uk by clicking on the left right now. Now if you’re
in America or somewhere else in the world I don’t know what the quality is, I have never
ordered so I can’t vouch for these other companies. I do know some American companies so if you
guys want to check them out then click on the top left corner of the screen and you’ll
get taken to my web page where I have listed them on there.
Now if you guys have ordered from these companies or Kazari.co.uk and you’ve experienced either
bad or good experiences, please let me know in the comment section below so I can know
and be more informed about it. Thank you for watching this video, I hope
you guys enjoyed this, and if you did go ahead and subscribe to my channel by clicking on
the top right corner of the screen. If you want to see more videos this second because
you enjoyed this one, then click on the right, right now, and check out my other videos.
Thanks for watching, until next week good bye.
END

100 thoughts on “Sushi Grade Fish”

  1. Great channel, I am glad that I discovered this channel so I can make some good sushi! thank you so much! please keep up the good work! can't wait to see more of your videos!

  2. Can you refreeze fish after it defrost if you don't use it all?

    Can you make a video on how to clean a fish?

  3. You should keep an older fish next to the fresh one. That would clearly demonstrate the differences between fresh and old.

  4. Hi Chef, Thanks for this awesome video. I didn't find the link for the FDA document you mentioned on the video.
    Please post the direct link here to help me out. It will be highly appreciated.
    Thanks again.

    – Mamun

  5. could someone please post the link to that fda guidelines sheet? I'm watching this on my phone and it won't let me click the link to find it.

  6. could someone please post the link to that fda guidelines sheet? I'm watching this on my phone and it won't let me click the link to find it.

  7. How did you do that?  You took a subject in which I have absolutely zero interest, and held me captivated in fascination.  That's not easy.

  8. The best way to defrost fish that has been vacuum packed it to break the vacuum before thawing. If you do not the vacuum will suck fluids out of the fish as it thaws. Thought you should know . Try it. I hope you are pleasantly surprised at the difference. I used to thaw the vacuum packages in water as you suggest. The bag fills with fluid lost from the fish and it is not nearly as close to fresh consistency as it will be when one first breaks the vacuum seal. Please comment.

  9. what about bacterial risks in salmon? I can't find any good information anywhere! I've been after making salmon mi cuit and sushi and can't tell if it's safe due to bacteria as all my salmon is Scottish farmed

  10. 5:50 So I buy the fish, cut it up, vacuum seal it. Then…I can eat it after following the thawing instructions you use, from ordering your fish? Or thawing out my fresh fish after I freeze it is a different process?

  11. FYI-The spelling was later changed to be consistent with the Latin word for the fish, "salmo." Unfortunately, even though the spelling was changed, the French-influenced pronunciation without an L remained. Hence, the L in the English word "salmon" is silent.

  12. No good Sushi restaurant would use frozen fish ._. it takes away from the taste. Can I buy salmon/tuna filet from a fishshop (or fishmarket) and use that for sushi and not die?

  13. I don't see the point of buying "fresh" fish then freezing it yourself. When you buy frozen, you are buying fish that was frozen in a very fresh state–either on the boat or right after the boat pulled into port. Short of catching the fish yourself you can't beat that.

  14. Great information about things to look for when buying a "fresh" fish. Clear eyes with dark pupils, eyes that slightly bulge, and shiney scales, and flesh that rebopunds are all good indicators that the fish is reasonably fresh. However some fish inherently have a slime coat.

  15. Thanks for the reply. We both know that sushi or sashimi grade fish is simply fish that was promptly bled and chilled at the time of catch. One fish that inherently has a very evident slime coat is halibut. Keep posting your videos. Hopefully people will become more educated.

  16. The prices for some of these online sellers are higher than if I literally went into a sushi restaurant and ordered sashimi for takeout.

  17. Great video. But may I ask a question? What is going on with kazari.co.uk? All the products say "sold out".

  18. It bothers me how supposed "chefs" can't differentiate between sushi and sashimi. Sushi is the stuff with rice. Sashimi is raw fish. Is it really that hard?

  19. This dude is a fucking moron he knows nothing about fish. Who in the world are you to tell me that if I want salmon for tea to not go and shop for salmon

  20. Fish farmers/distributors may bypass that rule (frozen for X days) by providing evidence/letter of assurance that they feed their fish appropriate food which would greatly reduce the chance of parasite growth.

  21. all these tips for fresh fish are true but not practical,
    no fish stall or fish store will let you rub your hands on the fish like that or handle them,
    to be fair, if i wanted to buy a fish, i would not be happy knowing like 5 other people rubbed their hands on what i plan to eat.
    the only viable test is looking at the eye, and MAYBE asking the owner to show you the gills,
    but THAT'S IT.

  22. Greetings fro Thornton Colorado! You mentioned Kazari for a source. How about stateside any ideas. I am new to making Sushi and think your videos are amazing,inspiring and no B.S. I love that. Bottom line is here just outside of Denver I cant seem to get good answers.

  23. I was told sushi grade fish Is farmed fish and not wild caught? because of the parasites in the water of wild fish……….???

  24. I get the feeling that people are overly-paranoid about the health issues of the fish. I just bought a very thorough book on sushi and sashimi (The Complete Guide to Sushi and Sashimi by Jeffrey Elliot and Robby Cook), and they basically say as long as the filets look healthy then you should be good to go. Given how thorough the book is, I'd be shocked that they would not mention it in the section on buying and storing fish. I just plan on buying tuna and salmon at the local grocery store and freezing it.

  25. Wait no joke I just got back from deep sea fishing and we caught yellow find tuna, and cut it up and ate some from the boat! Am I gonna get sick?

  26. I catch fresh tuna, how do I know if it is safe?

    P.S. When I catch fish, sometimes they get slimy, is that fine?

  27. I want to know more about how to make scallops safe for sashimi/sushi….. I know dry pack is best as far as taste, and flavor, but is that all I need to worry about?

  28. I also ask if fish are from atlantic …colder water less parasites. I worked at a resturant in San Diego called yakitori they used mex waters caught tuna …if a fillet was on cutting table for a few minutes you would see parasites/worms comming out!

  29. Hey man, great video. Just a heads up, the Kazari link appears to be broken / down. Thanks for all the helpful info though!

  30. Why yes, of course, when I go to the market they just let me feel up any fish/cut of fish with my hands! how helpful… /s

  31. Here's that FDA packet in case anyone was searching for it: https://www.fda.gov/media/80637/download

  32. I have similar tests to new vagina I run into 🤪. Cool video. I’m gunna goto Costco they have pretty fresh stuff

  33. Ok ok good stuff BUT you say good fish will not smell fishy…so what about china markets where smell of fish makes you want to vomit….why is that acceptable and this isnt?

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