10/10 boy dinner scallop and sea bream sashimi

Posted by legato2@reddit | shittyfoodporn | View on Reddit | 17 comments

Takes 1 minute to prepare.

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twogunsalute@reddit

Is that safe to eat? And you might want to sharpen your knife

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legato2@reddit (OP)

It’s sharp. I just don’t know what I’m doing lol.

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AccomplishedAside314@reddit

Just in the kitchen making bullshit 😆 fun vibes!

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OkiDokiPanic@reddit

You sure those are sushi grade? You could get some wicked parasites from eating raw non-sushi grade scallops.

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fflip8@reddit

What exactly is sushi grade? I thought it was a fake marketing term.

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Sushi grade means that the fish/seafood has been flash frozen to kill parasites, making raw consumption safe. That's why a packet of skinned salmon has a warning about eating it raw while the salmon sashimi next to it does not. It sounds fake, but it's actually a real thing.

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fflip8@reddit

If that's the case, wouldn't all of it be sushi grade? At least in the US everything like that from stores that is previously frozen unless it came directly from your friends boat to your table, or you go out of your way to find "day boat" or "dry packed fresh" varieties that sometimes pop up at places like whole foods or fish markets

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OkiDokiPanic@reddit

I have no idea what the rules are in the US, I'm in the EU.

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Glum-Supermarket1274@reddit

Lol sorry off topic but this reminds me of some guy on this sub that went ham on me because i said the op of that particular thread was using frozen shrimp and the quality will be low. He cuss at me about how "all seafood are frozen you pretentious prick" or whatever. I dont live in america or the west. Where i grew up and even where i live now, we have fish market where fishermen literally sell the catch they caught that morning lol. I didnt realized everything is frozen in america.

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TheGoldenCowTV@reddit

Wild fish frozen for 72h - a week is safe raw, sushi grade isn't a real thing. (Except poisonous fish, shark, and probably many more toxic if not prepared correctly)

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legato2@reddit (OP)

I don’t know, the packages in Japan just say “for sashimi” on the stuff that’s safe to eat raw.

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Ur-Quan_Lord_13@reddit

7 days at -4°F / -20°C is the standard requirement.

Home freezers should be able to reach that temperature.

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legato2@reddit (OP)

Yeah I live in Japan. All the stores have sashimi grade fish for dirt cheap. Those scallops worked out to like 2.50 usd. They’re a fun little treat. Straight out the pack with wasabi and soy sauce lol.

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legato2@reddit (OP)

I’m not very good at cutting it lol.