Sashimi Grade Wild Salmon| BC Live Spot Prawns & Seafood

Raw and Edible: What is Sashimi-Grade?

Health benefits of seafood continue to grow in scientific, medical, and other health fields. Long story short, seafood is good for our bodies. As many adults know, what is good for us may not always be the first choice we choose especially when it comes to what we eat. The great thing about seafood is that the variety and opportunity for tasty dishes is almost endless. A perfectly grilled salmon on a bed of sweet and crisp romaine lettuce may sound like the perfect meal but your taste buds are not limited to a grilled dinner. Sashimi-grade seafood makes for a delectable and healthy choice as well. 

Sashimi-Grade: What’s in a name?

“Sushi-grade” and “sashimi-grade” are terms used in the marketing and sales of seafood. Honestly, the term “sashimi-grade” does not have a legal definition in order to be labeled. Many consumers use the term to justify that a purchased fish is safe to eat raw. The hard truth is that the term has little to do with the act of consuming raw fish. Almost any meat can be eaten raw depending on circumstances and all raw meat holds a risk of bacteria/parasite contamination simply by its raw nature.

What is Sashimi-Grade?

Canadian Food Inspection Agency gives detailed storage expectations of seafood. Similarly, the Food and Drug Administration (FDA) does discuss, in depth, the risks of consuming raw seafood. The biggest concern...parasites. Freezing at extremely low temperatures, as listed by the FDA, can impact parasite levels in seafood that is not cooked. The following is suggested by the Food and Drug Administration.

  • Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time);
  • Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours;
  • Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours.

Sellers of seafood that label their product as sashimi-grade, tend to use a freezing method listed above. Again, it is up to the seafood seller’s discretion to label something of high enough quality to be safely eaten raw.

Buying Local

Buying local takes on a whole new meaning when the consumer heavily depends on the seller to be upfront and honest about the quality of a product. Thankfully, this is where our fishing family is here to help you make the best decision for your family. Based in Ladner, BC, our family business is bringing quality seafood to our tables and yours. When we label one of our items “sashimi-grade” we are taking out the guesswork. From our wild sockeye salmon to our wild albacore tuna, we give you the same quality we expect for our families. Uni, Sea Urchin, also makes for a delicate sashimi experience.

The Takeaway: From us, to you

Here, at BC Live Spot Prawns & Seafood, our table is your table. As a consumer, you do not need to feel alone or be left searching the internet for your seafood questions. Find our services at a location/municipalities near you or use the contact form. We do guarantee our sashimi-grade products and boxes. Please remember that handling raw seafood, fresh/frozen/or other, needs to be done in a clean environment to prevent cross-contamination. Check out our blog for more seafood information and ideas.

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