7. The human body is sufficiently different from that of whales and elephant seals—typical anisakid end hosts—that it forces the worms to wander around inside of it. If you gut the fish yourself, be sure to wash out the blood and guts thoroughly with running water. Officially, the terms "sashimi-grade" and "sushi-grade" mean precisely nothing. Instead, you can use The Lobster Place as a kind of visual guide—it is a model for not just fish presentation but safe handling practices as well. Raw salmon's mild flavor and light texture make it perfect to prepare in a variety of cultural cuisines. The appropriation of sushi and sashimi for this purpose makes sense, since many Americans eat raw fish primarily in Japanese restaurants. In indicating that these fish are safe to eat raw, the labels also imply—erroneously—that others are not. (According to Haraguchi, there's another reason fish in the cod family are not eaten raw: "There's so much moisture [in the flesh], it doesn't taste good."). What is sushi grade fish and where do I buy it? There is no national governing body that grades fish in the same way that the US Department of Agriculture (USDA) grades beef. The upshot of all this: The only real way to be sure that you've eliminated any parasites in the flesh is by using temperature. Need ideas for what to do with your raw fish? Before you slice the salmon for your sushi, it’s important to clean... 2. It's a paradox: The FDA will not deem a fish free from parasite hazards, and thus safe to eat raw without freezing, unless that fish is eaten raw, without being frozen, frequently enough to present sufficient evidence of its safety. (Osakana's super freezer, for example, maintains a temperature of -60°F. After cooking, they then flaked the fish fillet and examined it, and found that they had in fact missed several worms. Haraguchi and Herron note that both the New York City Department of Health (which regulates restaurants in NYC) and the New York State Department of Agriculture and Markets (which regulates fish markets throughout the state) have adopted the FDA guidelines as law. For a quick and easy dish, cube and toss it with sesame oil, soy sauce, and a pinch of ginger. At Osakana, Haraguchi's idea of what it means for a specific fish to be sashimi-grade depends not just on the safety of the fish, but also on its quality. After some research I am now able to provide information as to the guidelines and regulations that are followed in the seafood industry in terms of serving raw seafood. But if you're unsure of whether to trust the products and claims of a fish market you've happened to wander into, you don't need to speak to the fishmonger (although it never, ever hurts to establish relationships with the people who are selling you food). 6. This gives Osakana the benefit of securing some very fresh fish that has been handled in such a way as to minimize bruising of the flesh. While those recommendations are primarily focused on limiting pathogenic bacterial growth (more on that below), they do include rigorous specifications for killing parasites. But home cooks who want to prepare raw fish at home should take similar precautions: sanitizing their work areas and tools, working with clean hands, touching the fish flesh as little as possible while they prepare it, and doing all they can to keep the fish as cold as possible.**. For a more involved description of the risks inherent in eating raw fish, including the possibility of parasite infection and bacterial contamination, read on. (Interestingly, because humans are a natural end host for tapeworms, Sakanari says that tapeworm infection, as disgusting as it might sound, would be preferable to larval anisakid infection. First, Haraguchi does not source any farmed fish. You may want to let your fish rest (refrigerated) before filleting, and you may want the fillets to rest (refrigerated) before consuming. Thaw in your fridge Slower, the better flavor 4. For the true believers, the information provided here should give you the confidence to go out and pick up a whole fish of some kind—a beautiful porgy, say—and discover the range of opportunities that fish beyond tuna and salmon offer to the home cook. Herron describes those specifications this way: "Any wild fish except tuna species—bigeye, yellowfin, bluefin, bonito/skipjack—those wild fish need to be frozen for specific periods of time at specific temperatures to get rid of parasites." Many Americans struggle to find fresh seafood, and even those with access to good fish markets are rarely sure of their ability to gauge the freshness of fish, both whole and filleted. Raw shellfish, including crustaceans (like shrimp and lobster) and mollusks (oysters and clams), are subject to their own set of considerations, which unfortunately lie beyond the scope of this article. In addition, fish processors and markets must limit the introduction of pathogens, which means that those who work with the fish must work clean—in clean facilities, with clean tools and clean hands—and minimize their contact with the fish flesh.