Can fish from supermarket be used for sushi?

satokenta

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Jun 27, 2010, 10:22:58 PM6/27/10

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This probably sounds really stupid and all, but forgive me for not
knowing too much about sushi, except that it tastes good and is raw. I
wanted to know if sushi is specially cleaned and prepaired before being
served, or can you buy fish such as salmon from the supermarket, clean
it and use that to make your own sushi?

--
satokenta

Nick Cramer

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Jun 28, 2010, 4:41:08 AM6/28/10

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Good question. Short answer: If there's a large Japanese or high-quality
Asian market within range, they should have sushi or sashimi grade fish.
Same if you're near a fishing dock and can get fish right off the boat.
Either way, it will be the highest quality and extremely fresh. Bring it
home in an ice chest, packed with ice.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Armadillo

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Jun 28, 2010, 5:42:38 AM6/28/10

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Basically it does not matter where you buy the fish as long as it is
fresh. Usually a fishmonger, or even a fisherman, you know and trust is
the best choice.

In supermarkets, at least here in Finland, fish can be just about
anything. According to the law catching date should be displayed but
unfortunately they are sometimes incorrect or even intentionally forged.

For sushi fresh fish is a must. If you buy a whole fish it is easier to
tell if it is fresh. First of all it should not have a strong 'fishy'
smell. Eyes should be clear not cloudy. Scales should be shiny and the
surface not too slimy. Gills, if not removed, should be clean red and
odorless. Fish should be firm, even stiff, and pressing should not leave a
dent but the flesh should recover quickly. Soft limp fish is no good for
sushi - or for any other food. (Except smelt which is smelly and soft. No
good for sushi, though, but excellent for frying)

Fish is not specially prepared. In fact less preparation the better.
Wiping with a paper towel is ok but rinsing fillets or pieces with water
may damage the texture. (Fish cavity after gutting is, however, often
rinsed with cold water.) Some fishes, like saba (mackerel), is salted and
marinated in slightly sweetened rice vinegar. Unagi (eel) is usually
smoked and served in soy sauce sweetened with mirin.

Usually skilled fishmonger or salesperson can prepare the fish for you. If
so, keep the bones, skin and other leftovers for making a good fish stock.
Sometimes they'll even give extra bones for free.

Buying a whole unprepared fish is the best choice but salmon and tuna are
too big and has to be bought as pieces. Then the smell is the best and
probably the only indicator. Anyway if in doubt, don't buy it.

Fish go bad very easily. Even fridge temperature +5C is too high. If I use
fish the next day I wrap individual fillets in foil and freeze because if
kept overnight in fridge it is no good for sushi. Thawing should be done
slowly in fridge or in a plastic bag in cold water, never in a microwave
or even in room temperature.

If you have a long way from supermarket to home it is best to have a cool
bag. A few hours in a hot car will ruin the fish for sure.

****

In sushi the rice is the key. So learn it well. There is a lot of
instructions available like this:

http://www.mahalo.com/how-to-make-perfect-sushi-rice

****

Often maki rolls are regarded easier to make than nigiri sushi. I've made
sushi at home over 20 years now and I still think nigiri is way easier.

Jukka

Wilson

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Jun 28, 2010, 9:03:33 AM6/28/10

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On 06/27/10 10:22 PM, sometime in the recent past satokenta posted this:

There is also the concern over parasites and as a rule, only salt-water fish
should be used if raw, otherwise, like eel, it should be cooked first.
Salmon, tuna, mackerel are safest, but do some more research before
expanding that list.

--
Wilson 44.69, -67.3

James Silverton

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Jun 28, 2010, 9:30:01 AM6/28/10

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In any case, in addition to being of higher quality than supermarkets
achieve, salmon and tuna is flash frozen to kill parasites before being
used for sushi. I don't know but I seem to remember that flash freezing
is required in Japan.

By the way, see yesterday's New YorkTimes; enjoy your tuna before it
goes extinct!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Armadillo

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Jun 28, 2010, 9:37:45 AM6/28/10

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> By the way, see yesterday's New YorkTimes; enjoy your tuna before it
> goes extinct!

By the way, stop using tuna NOW before it goes extinct!

Jukka

Wilson

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Jun 28, 2010, 10:04:35 AM6/28/10

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On 06/28/10 9:30 AM, sometime in the recent past James Silverton posted this:

"Enjoy your tuna (while it's going) extinct!" is what you should have said
James. That would make it a little harder to 'swallow.'

To late or not, every act of change begins with one person making a personal
decision to change. I understand North Atlantic Blue Fin Tuna spawn in the
Gulf of Mexico, but I sure hope they spawn elsewhere or they are probably
screwed. Ah, hell, we're probably all screwed too.

The best we could hope for is Endangered Species classification, but then
there are nations that still feel it's their right to eat whale. Go figure.

--
Wilson 44.69, -67.3

gtr

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Jun 28, 2010, 10:39:41 AM6/28/10

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Right--let the last of it be eaten by the heathens.
--
If God didn't want us to eat animals, why did he make them out of meat?

Dan Logcher

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Jun 28, 2010, 10:47:32 AM6/28/10

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I've used Atlantic Char from Wholefoods for sushi, and it was fine.
But I prefer using the Japanese market that sells sushi grade fish.

--
Dan

Dan Logcher

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Jun 28, 2010, 10:58:10 AM6/28/10

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Atlantic salmon is safer. Pacific salmon has a higher risk of parasites.

--
Dan