Anaya Nolan
Sushi is a beloved dish for many, but there is a common misconception about the freshness of the fish used. Many people believe that sushi must be made with fresh fish to be safe to eat, but in reality, the opposite is often true. In the US, the FDA requires that fish served raw must be frozen first to kill parasites. This requirement also applies to sushi-grade fish, which is fish that can be eaten raw. Freezing fish helps to kill parasites, making it suitable for raw consumption. While freezing can affect the texture and taste of the fish, new freezing technology has made it possible to freeze fish without significantly impacting its quality.
| Characteristics | Values |
|---|---|
| Is sushi frozen first by law? | In the US, fish served raw must be frozen first to kill parasites, according to the FDA. However, these rules don't apply to all fish. |
| Which fish are exempt from the rule? | Tuna, a deep-sea fish with exceptionally clean flesh, is the only exception to the rule. Salmon and yellowtail are also sometimes eaten without being frozen first. |
| What are the freezing requirements? | Fish must be frozen at -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer. Alternatively, it can be frozen at -35°C (-31°F) or below for a minimum of 15 hours or 24 hours, depending on the storage temperature. |
| Why is freezing important? | Freezing kills parasites such as nematodes or Diphyllobothrium tapeworm larvae found in the fish's flesh. |
| Are there cultural differences in freezing sushi? | In Japan, freezing of fish meant for sashimi is not required, and infection rates from parasites are relatively low compared to the total population. |
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What You'll Learn
Sushi-grade fish is often frozen to kill parasites
Sushi is a catch-all term for a family of dishes that often contain raw fish. While sushi doesn't have to contain raw fish, all raw fish used in sushi should be "sushi-grade". In the US, fish served raw must be frozen to kill parasites, according to the FDA. Therefore, most "sushi-grade" fish is previously frozen in the US.
The FDA Food Code 2017 states that to be served raw, sushi has to be frozen at -31 degrees Fahrenheit for at least 15 hours. This is to ensure that any parasites present in the fish are killed. However, these rules don't apply to all fish. Tuna, for example, is often exempt from this requirement, as it is considered to have exceptionally clean flesh.
Outside of the US, other regions like the EU have similar rules and practices regarding the freezing of raw fish. While not all fish have to be frozen, most are as soon as they are caught. This includes popular sushi fish such as tuna, yellowtail, and salmon. Freezing fish helps to kill parasites, so fish with a higher risk of parasites are usually frozen first to make them suitable for eating raw.
The term "sushi-grade" is not an official classification, and there is no national governing body that grades fish in the same way that the USDA grades beef. However, it has come to be associated with fish that has been frozen at extremely low temperatures to kill parasites. This process, known as flash-freezing, usually happens on commercial fishing boats or by a wholesaler before the fish reaches restaurants or consumers. While flash-freezing can affect the taste of the fish, it is an important step to ensure food safety.
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Freezing fish is cheaper, but it can affect texture and taste
In the US, fish that is to be eaten raw, including sushi, must be frozen first to kill parasites, according to the FDA. This rule, however, does not apply to all fish. Tuna, for example, is exempt, but it is often frozen as well due to the high demand for sushi.
Freezing fish is a cheaper option, as frozen fish usually costs about half as much wholesale as fresh fish. In addition, flash freezing helps to maintain the quality and flavour of seafood, as well as preserving its nutrients and texture. This is because flash freezing creates smaller ice crystals within the seafood cells, reducing damage to cell walls during thawing. It also significantly reduces harmful bacteria, resulting in a product that is equally nutritious and delicious as fresh fish.
However, some people believe that fresh, farm-raised fish is preferable in terms of flavour and texture. Lean, white varieties of fish, such as cod, tend to become dry when frozen, while fattier types, such as tuna and salmon, fare better in the freezer.
While freezing fish can have a slight impact on taste, it is an important step to ensure the safety of the product by killing parasites. This is especially crucial for fish with a higher risk of parasites, making it suitable for raw consumption.
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Tuna is an exception to the rule, but is sometimes frozen
Tuna is indeed an exception to the rule that all fish served raw in the US must be frozen first. This is because tuna is deemed safe, based on the frequency with which it is eaten in raw form and the infrequency of related, documented parasitic infections. However, tuna is sometimes frozen as well, not necessarily for safety reasons, but because of the rising global consumption of sushi. Frozen fish usually costs about half as much wholesale as fresh fish, and some cuts, like the fatty toro, are not always available fresh.
According to the FDA Food Code, freezing fish is necessary for parasite destruction. The code states that before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer. Alternatively, it can be frozen at -35°C (-31°F) or below until solid and stored at the same temperature for a minimum of 15 hours, or frozen at -35°C (-31°F) or below and then stored at -20°C (-4°F) or below for a minimum of 24 hours.
These rules do not apply to all fish, and some larger fish like tuna and salmon can be eaten without being frozen first, depending on the region. However, most "fresh fish" that is "sushi grade" has been previously frozen, as this ensures that any parasites are killed. Even outside the US, other regions like the EU have similar rules and practices.
The practice of freezing fish first before serving it as sushi is primarily to ensure food safety by killing parasites. While it may have a slight impact on taste, it is an important step to make the fish suitable for raw consumption.
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Freezing is the only way to ensure parasites are eliminated
Freezing raw fish is a common practice to eliminate parasites and make the fish safe for consumption. While it is not a legal requirement in all regions, it is a recommended practice to ensure food safety. In the United States, the Food and Drug Administration (FDA) has specific guidelines for freezing fish intended for raw consumption, such as sushi. According to the FDA Food Code, raw fish should be frozen and stored at temperatures as low as -20°C (-4°F) or below for a minimum of 168 hours (7 days) to effectively kill parasites. Alternatively, freezing at -35°C (-31°F) or below for at least 15 hours is also considered effective.
The primary reason for freezing raw fish is to eliminate parasites, which are a significant concern when consuming raw seafood. Parasites like anisakiasis and tapeworm can be present in raw fish, and freezing is an effective method to destroy them. Freezing at extremely low temperatures for extended periods ensures that any parasites present in the fish are killed, making it safe for raw consumption.
While parasites are a legitimate concern, it is important to note that the fear surrounding parasitic infections may be exaggerated. In reality, the chances of contracting a parasitic illness from consuming raw fish are extremely low. However, public health policies aim to minimise the risk across the entire population, and freezing is a reliable method to achieve this goal.
Freezing raw fish is particularly crucial when preparing sushi or sashimi at home. Reputable sushi restaurants often source their seafood from processors known for quality and safety, and their chefs undergo extensive training to deliver delicious and safe dishes. However, when preparing sushi at home, it is essential to buy thinly sliced "sashimi-grade" fish and properly freeze it to minimise the risk of parasites.
In summary, freezing is an effective way to ensure the elimination of parasites in raw fish. While it may not be a legal requirement in all regions, it is a recommended practice to enhance food safety. The FDA guidelines in the United States provide specific instructions for freezing temperatures and durations to ensure the destruction of parasites. By following these guidelines, consumers can minimise the already low risk of parasitic infections and enjoy their sushi with peace of mind.
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Some regions have different rules, like the EU and Japan
While the US has strict laws regarding the freezing of sushi-grade fish, other regions like the EU and Japan have different rules and practices. In the EU, health and safety directives mandate that raw fish must be frozen to a temperature of at least -20°C (-4°F) for more than a day to kill parasites. This has caused some controversy among sushi chefs, who argue that freezing and defrosting can negatively impact the texture and quality of the fish.
In Japan, the home of sushi and sashimi, there is no requirement to freeze fish intended for sushi. Instead, chefs rely on their experience and expertise to select parasite-free fish. This traditional practice has been used for centuries in Japan, and reported infection rates from consuming raw fish are extremely low.
In the UK, specifically Scotland, salmon producers have worked hard to ensure their farmed salmon is safe to consume raw without freezing. Through controlled feeding practices and maintaining sea pens, they have minimized the risk of parasites. This has been recognized by organizations like the Scottish Salmon Producers Organisation, which provides a seal of approval for safe, raw consumption of their salmon.
Other parts of the UK, such as England, seem to follow the EU's directive, as evidenced by sushi chefs in London expressing their disapproval of the freezing requirement. They argue that it compromises the quality of their sushi and is not in line with traditional Japanese practices.
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