Making homemade sushi can save you a lot of money if you are a regular sushi eater. Many establishments even offer fun classes where you can learn to make your own rolls! Making sushi at home can be fun and safe if you follow common food safety rules.
Sushi-grade fish is just a label that doesn’t have a specific guideline, but this label generally means the fish has frozen to kill any parasites before being consumed raw. Many sushi-grade products are flash-frozen with liquid nitrogen right on fishing boats. This preserves freshness and texture, and maintains the same experience you would receive eating fish at a sushi restaurant.
When selecting fish at the store or market, research to make sure they are reputable. You want a market that is busy and is constantly having to replenish its stock of fish. Don't be afraid to ask questions, like where the fish came from, how long it’s been there, if it was processed at the store and how they avoid cross-contamination once it’s there. Most importantly, be sure to touch and smell the fish. It should not smell “fishy,” but should have an ocean smell. Make sure the colors are vibrant and the fish looks healthy.
Any time you are handling raw food, be sure you wash your hands first before handling the food, and wash your hands before touching any surfaces, tools, or ingredients. Use separate plates for everything. Always keep the fish a distance away from hot, cooked foods and sources of heat or sunlight, and be sure to keep it at a safe temperature.
CitroBio Fresh Food Wash can be used while making sushi to help reduce the risk of foodborne illness. It does not change the flavor, color, texture, or small of food. To learn more, read our seafood page. Buy CitroBio on Amazon today!