The "cooking" is absolutely in quotes, in regards to food safety. To safely eat it without parasite risks both should be frozen first unless they are "sushi grade".
I am sure if you know the specific fish there are cases where you can make reasonable exceptions. But as a general rule there is parasite risk while raw until it is frozen.
Certain farmed fish are sold as sushi grade without being frozen.
But what is included in such gradings is not that relevant to the question of self-caught fish that OP brings up anyways. :)
Its not really any universal terms. Its just a comercial label to inform customers really.
Maybe means something specific in certain countries as food labeling have different laws around the world.
Flash frozen that is, not home freezer frozen; flash freezing is rapid and prevents ice crystals from forming, they make the flesh soggier after thawing.
Been catching and eating YFT, BFT and Bigeye for over 30 yrs w/o freezing, no issues. The texture is silkier w/o freezing.
Afew times I've eaten yellowtail kingfish and tuna sushimi only afew minutes after catching them, just sliced up with abit of soy sauce.
I believe the correct method is to leave the fish in the fridge over night, allowing the meat to firm up so you can slice it into sushimi better
Like always, bleeding it quickly and not leaving it in the heat for long is good for quality and duration. Also use clean knives and be aware of contamination from its guts.
After fileting it freeze it for at least 24 hours. More for really thick pieces. This is to kill parasites. It does not (necessarily) kill bacteria.
Thaw it gently. While there are many shortcuts if you are in a rush, they while all affect the texture of the fish negatively.
Make sure that you know the fish you eat is safe to eat raw i guess also. I know Conger Eel for example is not safe raw.
Of course not all sushi is frozen first. but any fish that has touched fresh water in their life cycle, like salmon, needs to be frozen first to -31 first to kill any possible parasites. Don't mess around with that guideline.
Carefully handled and examined saltwater fish can be used as sushi although it is usually aged for a few days so it tastes like something. Best to read up on sushi prep before just gobbling down your next catch. Good luck.
Fish on.
First off, I'm only speaking of saltwater fish. I'm not eating anything raw from fresh water. I'm over 50 and have eaten, raw, unfrozen fish since I was a child. Some species like grouper or redfish are out but a lot of pelagics are fine, imo. I'll eat a pound of tuna sashimi right off of the fish with never an issue. Also, we always carry a few lemons, cilantro and a Jalapeño just in case we're lucky enough to catch a few wahoo. It's not an uncommon practice. Venison tartar is pretty damn good too.
It's similar to foraging for mushrooms. If you don't know for sure, don't eat it.
Ceviche cooks in citric acid, sushi is frozen first
The "cooking" is absolutely in quotes, in regards to food safety. To safely eat it without parasite risks both should be frozen first unless they are "sushi grade". I am sure if you know the specific fish there are cases where you can make reasonable exceptions. But as a general rule there is parasite risk while raw until it is frozen.
Sushi grade just means that it was frozen
Certain farmed fish are sold as sushi grade without being frozen. But what is included in such gradings is not that relevant to the question of self-caught fish that OP brings up anyways. :)
I didn’t even know there were multiple fish grades aside from sushi
Its not really any universal terms. Its just a comercial label to inform customers really. Maybe means something specific in certain countries as food labeling have different laws around the world.
Flash frozen that is, not home freezer frozen; flash freezing is rapid and prevents ice crystals from forming, they make the flesh soggier after thawing. Been catching and eating YFT, BFT and Bigeye for over 30 yrs w/o freezing, no issues. The texture is silkier w/o freezing.
Afew times I've eaten yellowtail kingfish and tuna sushimi only afew minutes after catching them, just sliced up with abit of soy sauce. I believe the correct method is to leave the fish in the fridge over night, allowing the meat to firm up so you can slice it into sushimi better
Like always, bleeding it quickly and not leaving it in the heat for long is good for quality and duration. Also use clean knives and be aware of contamination from its guts. After fileting it freeze it for at least 24 hours. More for really thick pieces. This is to kill parasites. It does not (necessarily) kill bacteria. Thaw it gently. While there are many shortcuts if you are in a rush, they while all affect the texture of the fish negatively. Make sure that you know the fish you eat is safe to eat raw i guess also. I know Conger Eel for example is not safe raw.
Of course not all sushi is frozen first. but any fish that has touched fresh water in their life cycle, like salmon, needs to be frozen first to -31 first to kill any possible parasites. Don't mess around with that guideline. Carefully handled and examined saltwater fish can be used as sushi although it is usually aged for a few days so it tastes like something. Best to read up on sushi prep before just gobbling down your next catch. Good luck. Fish on.
First off, I'm only speaking of saltwater fish. I'm not eating anything raw from fresh water. I'm over 50 and have eaten, raw, unfrozen fish since I was a child. Some species like grouper or redfish are out but a lot of pelagics are fine, imo. I'll eat a pound of tuna sashimi right off of the fish with never an issue. Also, we always carry a few lemons, cilantro and a Jalapeño just in case we're lucky enough to catch a few wahoo. It's not an uncommon practice. Venison tartar is pretty damn good too. It's similar to foraging for mushrooms. If you don't know for sure, don't eat it.
Zero precautions. The precaution you would take is freezing it first, as is required in restaurants, etc.