@@neillee3793 you can just fillet the fish, let it sit in heavy salt all over for 15 minutes, then wash off. After you wash it in vinegar and let it sit then slice the first slice off then slice the rest for sashimi that’s how they do in Japan.
So still have no clue what sashimi grade is. First part says it can be frozen. The the Oregon scientist said cannot be frozen. Last guy said any fish can be sashimi grade...
The real point is made right at the start saying that it's a term that has no actual definition or set quality standard or regulation. It's something you could say about anything. Everybody else is giving you an explanation of how the term is most commonly used/understood.
@@positivelygroundfish Well... The title says sashimi explained :) So what was explained was that no one knows exactly how to define sashimi grade. Fair enough!
Yes, basically. We wanted to make a video to explain that it's an unregulated, undefined term, and not a true standard or "grade", and that it is often used as a "marketing term".
I would have to say that parasite free OR close, like Ahi,, Bluefin, Big Eye tunas which are more likely to be free of parasites in general. And when they are,, it's completely evident and it won't be served.. Farmed salmon is sahimi grade FRESH and WILD salmon should be frozen for approx 2 weeks in a conventional freezer to be safer as sashimi consumption
No mention of parasites?
exactly. wtf...
I will eat tuna and salmon raw from a general grocery store. If you freeze it for a few weeks before using it, it’s safe
Yes parasites can all die, but not all the bacteria or fungi on the surface
Only that when previously frozen - the texture and appearance is significantly less desired to most astute consumers.
@@billys.t2627curing the meat can help remove bacteria tho. So it’s usually really safe to freeze and cure your raw fish!
@@neillee3793 you can just fillet the fish, let it sit in heavy salt all over for 15 minutes, then wash off. After you wash it in vinegar and let it sit then slice the first slice off then slice the rest for sashimi that’s how they do in Japan.
You don’t need to freeze it because it was shipped to the grocery store frozen
So still have no clue what sashimi grade is. First part says it can be frozen. The the Oregon scientist said cannot be frozen. Last guy said any fish can be sashimi grade...
The real point is made right at the start saying that it's a term that has no actual definition or set quality standard or regulation. It's something you could say about anything. Everybody else is giving you an explanation of how the term is most commonly used/understood.
@@positivelygroundfish Well... The title says sashimi explained :) So what was explained was that no one knows exactly how to define sashimi grade. Fair enough!
Yes, basically. We wanted to make a video to explain that it's an unregulated, undefined term, and not a true standard or "grade", and that it is often used as a "marketing term".
I would have to say that parasite free OR close, like Ahi,, Bluefin, Big Eye tunas which are more likely to be free of parasites in general. And when they are,, it's completely evident and it won't be served..
Farmed salmon is sahimi grade FRESH and WILD salmon should be frozen for approx 2 weeks in a conventional freezer to be safer as sashimi consumption
i ate fish raw and then turned into a robot
I want my fish frozen so that and hidden parasites are killed.
This video is Sashimi Grade
Is it because the video was frozen before it played?
i can also make any fish tasty, i just need a lime and some hot sauce.
Thank you for helping dispel this stupid myth about freezing, it is so frustrating.
American try to act like they invented this stuff
Americans* ...
OSU on the women in the coat is a Karate term which means “to persevere whilst being pushed”.
Christina sure knows to persevere in the face of challenges. OSU also means Oregon State University.
The guy at the very end said it best. As long as it's fresh, that's all that matters.
Chef Seth Rogan
just cook the fish FFS! 🤣
:)