Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I'm curious whether the store-labeled "sushi grade" fish, like some salmon and scallops, can be made by cooking the fish sousvide and chilling it in the refrigerator afterwards.

share|improve this question
1  
Seafood for sushi is typically not cooked before being used, with the exception of a few things like shrimp. What's the outcome you're looking for from sous-vide? –  Yamikuronue Feb 23 '13 at 22:16
    
I aim to remove any bacteria from the food so it's safe to eat but still has the "raw" flavor that sashimi is known for. –  ashkan Feb 24 '13 at 3:34
    
If it's actually sushi-grade, it's safe to eat raw anyway, assuming it's from a reliable source. If it's full of bacteria despite being labelled for sushi I'd not trust that vendor for any application. –  Yamikuronue Feb 24 '13 at 3:35
1  
Eating raw fish, as per sashimi or sushi, is an inherently risky behavior. Unfortunately, there is no technique suitable for the home that would remove the risk and leave the dish in anything like its original state. I can only think of one potential method at all, even with industrial equipment, and that would be irradiation processing. –  SAJ14SAJ Feb 24 '13 at 13:15
    
Thanks. This does clear it up for me. I love sashimi immensely. I had heard several myths about what sushi grade entailed. I had been told it was in fact cooked a little bit without over cooking it. Sounded like sousvide to me. This clears it up for me. Thanks! –  ashkan Feb 24 '13 at 18:41
add comment

1 Answer

Sous vide is a method to bring the interior of a meat to a safe temperature before applying a quick sear to the outside. The sear is purely for flavor and texture, not food safety.

Sushi grade fish is certified to have been processed (i.e. frozen, cut) in such a way that it's edible raw. The interior of a sushi grade salmon steak should have minimal bacteria if properly handled after purchase and isn't left to sit unrefrigerated.

So, to answer your question, yes, you can sous vide the fish, but I see no benefit, not even destroy meaningful amounts of bacteria (because there shouldn't be much there to begin with).

share|improve this answer
4  
"Sushi grade" in most countries is not legally regulated (or certified) but a marketing term. Even in the regulation happy US there isn't anything more than recommendations from the FDA to hold fish at specific subzero temps for an extended time to kill any parasites, but its not law to do so. Having a reliable source and using a critical eye is still the best way to buy fish for sushi. –  Emily Anne Feb 24 '13 at 1:05
    
I am familiar with the usual tips of selecting seafood, no fishy smell, no cloudy goo in shellfish, clear dark and hydrated eyes in some fish. Are there other tips for selecting sashimi? –  ashkan Feb 24 '13 at 18:44
    
@ashkan this would be a separate question, so you should ask it in its own thread. But please make sure that it isn't already asked, else it will be closed as duplicate. –  rumtscho Feb 24 '13 at 19:49
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.