You want to prepare sushi at home and have been advised to buy sushi-grade fish. You might be aware that raw fish can be dangerous due to parasites. The fish used for sushi-grade products have been frozen to eliminate parasites. These statements are only partly true. There are wild myths about parasitology and sushi-grade fish all over the internet.
To put it plainly, likely never would anybody win a parasite in his entire lifetime: that would be some rotten lottery. The parasite does exist and is a real threat that we shall consider; it may not happen to us. To wear a seatbelt in a car is a matter of precaution, even if you may not die in an accident. This article explains the perils of ingesting raw seafood and how to lessen them.
Real but Overstated Fears
Every fish was thought to be infested with worms, just ready to strike. Parasites are uncommon and only found in select species; even in the species that are infected, the level of infestation is not uniform throughout their habitat. In one study, Anisakis was found in 98% of horse mackerel being offered for sale in one Japanese fish market.
Japan reports only 1000 cases of Anisakiasis each year, a country famous for eating raw seafood.
The true number of people who eat seafood in Japan is likely to be vastly larger. It is, however, appallingly late with a population so large and a diet so consumed.
The fear surrounding these parasitic diseases finds just cause since they can be severe and painful. The chances of your getting a parasitic infection from eating raw salmon are extremely minuscule. Public health policies aim for close to zero risk across the board, and they do not concern themselves with individuals. Nationally and globally, 0.01% is a big number for a lot of ill people. In the U.S., parasites are infrequently a cause of illness. Sixty cases of anisakiasis were reported. Yes, only 60 cases of anisakiasis have been diagnosed in the entire country.
The Reason Why the Term Sushi-Grade Comes Into Play
It is because of the aforementioned ridiculous numbers. The FDA requires a negligible percentage of the population to be infected with anisakiasis because they quarantine fish to be eaten raw by freezing them to one of the following three standards:
- For 7 days temperature should be below -4ºF.
- For 15 hours, it should be stored at -31ºF or below after freezing solid.
- For 24 hours, the fish should be kept at a temperature of -4ºF or lower.
This flash-freezing at temperatures of low and minus 40 degrees Fahrenheit is the job of commercial fishing boats and wholesalers, who do it before the fish even reaches you or your restaurant. In the absence of a central definition, sushi-grade now refers to fish that, more or less, adhere to these guidelines.
Tapeworm and Anisakis: The Most Common Marine Parasite
Anisakis is one of the possible dangers associated with consumable fish that have not been frozen; tapeworms are, however, a danger to freshwater fish. Anisakis comprises quite a few species of parasites, mostly found in crustaceans, krill, and fish. They are ingested by seals and other mammals. The larvae then invade the intestines of humans because of the similarity of our digestive system to that of marine mammals.
The worms are visible to the naked eye. They are the length of a fingernail. A few have even claimed they saw these worms crawling around in some fish they bought. Most Anisakis will infect wild cod, mackerel, salmon, and herring. Tapeworms will infect freshwater fish, especially rainbow trout.
Freedom to get only those fish at risk from these parasites would be more logical, but this is not how it happens in practice. Possible mislabeling of fish in the supply chain may reach 30%. Secondly, such practices are impossible to enforce; employees must be trained, and mistakes can happen. Fairly simple to demand uniform treatment for every fish instead. Exceptions are rare since remembering a short list is much more convenient than remembering a long one.
Remember that Shellfish such as oysters, scallops, and clams do not need to be frozen before serving raw.
Reducing Your Risk
To avoid parasitic fish, your best bet is to either abstain from all fish or eat fish cooked to 145 °F, thus eliminating sushi and most restaurants capable of cooking fish correctly. Your risk factors will depend on how trustworthy your source is if you eat raw salmon. You can always make your sushi with fish sold as sushi-grade, if you are ever in doubt.
Sushi grade is an unregulated label that may just be raising the price of a given product, thereby diminishing supply.
Even if the FDA really does not have any hard legal requirement to freeze the product, one can presume that anything supplied supposedly as sushi grade would have undergone freezing in compliance with FDA requirements. You might find that sushi-grade prices are simply so high that it’s more worth it to just eat it out at a restaurant. To make it yourself is not viable, and very few fish can be in the sushi-grade category. It is usually limited to maguro (sake), hamachi (tako), and saba. Only two of these have parasite risks. You may find more hirame Ikura and Tai under this selection.
Bottom Line!
At Sushi Inc., we believe that creating sushi at home is an art and a source of joy. However, fish cleanliness is equally important as the tasty food. To ensure the seafood we offer is as safe as possible and exceeds all FDA freezing requirements, we take pride in leaving no opportunity for risk with any slice, whether or not it is labeled sushi-grade. Your health is not worth some uncertain label. Choose fish with real presence at Sushi Inc., ensuring only professionally handled catches of fish in your kitchen, restaurant-style.
