“Japanese grade” salmon?
I served a salmon special at the restaurant I work at to a customer, who sent it back because it was still raw inside. It was clearly plain raw, not even “rare”. The chef told me to tell the customer that it was not quite Sushi Grade salmon, but “japanese grade” salmon that was just caught yetserday (i.e. super fresh) and was therefore supposed to be served that way.
My question is, what is this “Japanese grade”? I did a little googling around and only found sushi and sashimi grade descriptions. Could someone more enlightened on fish and Japanese Food please help me out.
@hourglass he said it was NOT Sushi Grade, but “japanese grade”, supposedly still a higher quality salmon, but just not good enough for sushi?
also of note was that it was caught the day before in monterey, ca, and had plenty bones in it (customer pointed it out)
“japanese grade” is a term you don’t hear often and it had nothing to do with sushi, in true there no such thing as “sushi/sashimi grade” in Japan.
“sushi/sashimi grade” gerenally use in US, per FDA in order to classified as “sushi grade” the fish needed to it need to ether “flash freeze” at −31°F for 15hrs, or store in a −5°F freezer for 7 days. According to the most “sushi grade” supplier if the product are label “fresh”, it means it use “flash freeze”, if it lable label “previous frozen” or “frozen” mean it use the “7 days method”.
There are two possiability,
1) you work at some upscale fine dinning restaurant, and your restaurant received shipment almost everyday from all arounf the world to ensure the best quality and freshness
What he perporly mean by “japanese grade” is the fish are caught in Japan and pass the Japan’s “The Japan Agriculture Standards Law” and “The Food Safety Basic Law” (both of which are on a much higher standard than US, for example any fish with a scar on the tail will cause for fail the stanand) and are deem safe to comsume raw in japan.
But once it arrive in US, since it have not been “flash freeze” or “frozen” per FDA standand, it cannot be classifile as “sushi/sashimi grade” in turn it cannot be cosume raw or adv. that way. Since it is a higher grade salmon, it is custom to serve as a”alomst raw” or “barely touch/cook” dish. (as you might get at restaurant like “Le Bernardin” http://www.yi-ren.net/pics/2008/081219_LeBernardin/DSCF4361l.jpg)
2) your chef being an a**, make up some BS to cover up his act
from what you have put down — the fish are from CA, I’m betting on 2 (since CA goes by the US system not the Japanese rating system) . But at the end of the day you need to make your own judgement call.
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