Everyone loves sushi. The Japanese dish can be found everywhere from high-end restaurants to convenience stores, but not all sushi is made equal. As the fish is eaten raw, it needs to be the freshest of the fresh. Here’s how to check if your fish is sashimi-grade so you can even make your own.
Fresh fish should have a vibrant color. Tuna should be a deep red, while salmon may have a bright orange or pink hue. The color should also be consistent throughout, so avoid pieces with brown or gray patches.
Fish that is sashimi-grade should be smooth, without any fibrous or mushy consistency. It should feel slightly firm to the touch. The texture should be delicate enough that it feels like it’s melting in your mouth.
Contrary to popular belief, fish shouldn’t actually smell fishy. That strong odor we associate with fish is an indication that it is probably not the freshest. You want your fish to have a mild scent of the ocean.
Freezing fish at low temperatures is a common method to kill any potential parasites. Some species of fish require freezing for a specific duration of time to ensure safety, but what you don’t want is fish that has been fully frozen and then thawed out.