Ottawa Foodies
Connecting you to Ottawa's best food
Where to get Tuna (sushi grade)
Reviews
Sign in to add a commentShowing comments 1 to 9
Mar 21
FreshFoodie - good point, well taken. I was just trying to make the point that often vendors will mark on the label "Sushi-grade" so they can charge more. My experience in Ontario is limited, but I have learned that if you ask 10 vendors what they mean by "sushi-grade", you are likey to get 10 different answers. I was fortunate to live in San Diego for several months. San Diego has a very large local tuna fleet, and you can buy freshly caught tuna right from the dock. No where did you see a sign advertising "sushi-grade" tuna. Go figure?
Mar 21
KanataFoodie, I think we determined (read further down) that "sushi-grade" means it has been frozen to kill parasites. Eating never frozen fish that hasn't been visually inspected by an expert could compromise food safety.
Mar 21
There are a couple of rules when buying fish:
a. if you are on the coast,don't buy fish from a vendor on Sundays and Mondays as usually the fish has been sitting around since the Thursday before. Fishermen take the weekends off, like everyone else, so the last day they bring in a fresh catch is on Fridays.
b. fresh fish doesn't smell fishy. If a vendor doesn't allow you to smell the fish, then don't buy from him.
Don't worry about "sushi grade" tuna, any fresh tuna will make great sushi. When buying tuna for sushi or poke, the blood vein (the black meaty portion should be already cut away), if it isn't have the vendor cut it off before he weighs it, or you are just wasting money.
Where to buy? Lapointes normally only carrys previously frozen tuna, but I believe they will special order fresh for you. Believe it or not, Loblaws oftens has very fresh, nice looking tuna. It usually comes in Friday mornings, so its best to get it early. Not all Loblaws carry it, its dependent on who is running the deli/fish area.
a. if you are on the coast,don't buy fish from a vendor on Sundays and Mondays as usually the fish has been sitting around since the Thursday before. Fishermen take the weekends off, like everyone else, so the last day they bring in a fresh catch is on Fridays.
b. fresh fish doesn't smell fishy. If a vendor doesn't allow you to smell the fish, then don't buy from him.
Don't worry about "sushi grade" tuna, any fresh tuna will make great sushi. When buying tuna for sushi or poke, the blood vein (the black meaty portion should be already cut away), if it isn't have the vendor cut it off before he weighs it, or you are just wasting money.
Where to buy? Lapointes normally only carrys previously frozen tuna, but I believe they will special order fresh for you. Believe it or not, Loblaws oftens has very fresh, nice looking tuna. It usually comes in Friday mornings, so its best to get it early. Not all Loblaws carry it, its dependent on who is running the deli/fish area.
Feb 25
Yes, Kadaeya closed in November or December. It's a hair salon now. :(
I always thought that sushi-grade fish had to be kept frozen prior to use. I thought the Ontario ban actually went through, but the common misconception was that it affected sushi when in reality, it didn't. I was working in the media at the time so it was a big story for Centretown, given the number and popularity of sushi places.
Hmm... I better take advantage of the quiet day to do some digging.
I always thought that sushi-grade fish had to be kept frozen prior to use. I thought the Ontario ban actually went through, but the common misconception was that it affected sushi when in reality, it didn't. I was working in the media at the time so it was a big story for Centretown, given the number and popularity of sushi places.
Hmm... I better take advantage of the quiet day to do some digging.
Feb 18
There was a big commotion a while back about this when the Ontario Govt. proposed to ban non-previously-frozen sushi.
www.cbc.ca
The ban didn't go through however, as the story indicates.
www.cbc.ca
The ban didn't go through however, as the story indicates.
Feb 17
I always thought it meant it was stored under a certain temp and left for a number of days to kills off any parasites (much like the storing conditions of cold cured salmon)...
I have to admit, having cleaned literally countless fish, I have encountered some funky parasites in my time, like very visible worm like strands from the scales, which is common with freshwater fish in late summer when the water warms up, but I can't take that for granted since lots are microscopic. It's best to freeze fish just in case, unless you know your fish counter guy/girl *really* well, or if you caught/cleaned it yourself. It also helps to have a cryovac sealer for this very purpose!
If you go to the asian food store next to Mandarin Ogylvie, you can find prepacked sliced tuna in the freezer aisle for making sushi (at least, they did have it), Kadaeya used to sell it as well, but they've closed I guess?!
I have to admit, having cleaned literally countless fish, I have encountered some funky parasites in my time, like very visible worm like strands from the scales, which is common with freshwater fish in late summer when the water warms up, but I can't take that for granted since lots are microscopic. It's best to freeze fish just in case, unless you know your fish counter guy/girl *really* well, or if you caught/cleaned it yourself. It also helps to have a cryovac sealer for this very purpose!
If you go to the asian food store next to Mandarin Ogylvie, you can find prepacked sliced tuna in the freezer aisle for making sushi (at least, they did have it), Kadaeya used to sell it as well, but they've closed I guess?!
Feb 17
I was under the assumption it was frozen first to make it "safe" to eat raw (despite our society's mentality that 'fresh, not frozen' = better)
Fresh fish is intended to be cooked, I don't think it's safe head down to the local fish market and just slice up some salmon and serve it as sashimi
What is sushi grade fish?
www.sushifaq.com
What requirements must be met for fish to be designated as "sushi-grade"
ask.yahoo.com/20040513.html (states the FDA requires that all fish to be eaten raw [with the exception of tuna] must be frozen first, in order to kill parasites)
^ So maybe it's #1 and #2? If all "sushi grade" fish must be frozen first, but tuna is exempt - how is the tuna designated as sushi grade?
Fresh fish is intended to be cooked, I don't think it's safe head down to the local fish market and just slice up some salmon and serve it as sashimi
What is sushi grade fish?
www.sushifaq.com
What requirements must be met for fish to be designated as "sushi-grade"
ask.yahoo.com/20040513.html (states the FDA requires that all fish to be eaten raw [with the exception of tuna] must be frozen first, in order to kill parasites)
^ So maybe it's #1 and #2? If all "sushi grade" fish must be frozen first, but tuna is exempt - how is the tuna designated as sushi grade?
Feb 17
The question I keep wanting to ask people who use the term "sushi grade" is, what exactly does it mean? I'm guessing one of two things:
1. It has been frozen to -20 for a week or two in order to kill any parasites.
2. It has been carefully inspected, parasites have been removed by hand, and it is super fresh (never frozen).
Definition #2 is kind of scary when you're this far from the ocean and don't like trusting people with your parasites. I'm hoping it's #1. Can anyone shed light on this?
1. It has been frozen to -20 for a week or two in order to kill any parasites.
2. It has been carefully inspected, parasites have been removed by hand, and it is super fresh (never frozen).
Definition #2 is kind of scary when you're this far from the ocean and don't like trusting people with your parasites. I'm hoping it's #1. Can anyone shed light on this?
Produce Depot [0]
Sign in to add a comment
This entry is here thanks to girlie
Fresh Foodie
gold
This was my impression too. Kind of disturbing, really. It would be interesting to find out what the *restaurants* serving raw fish do to reduce the risk of exposing their clients to parasites and pathogens. :-)