Hi,
I have another response from another friend in Japan. Dr. Kazutaka Yamamoto is Laboratory Head, National Food Research Institute in Tsukuba, Ibaraki Prefecture, north of Tokyo. His response is almost similar to the one from Professor Konno in Hokkaido. I pasted his response here.
There are two categories for Sashimi (eaten in the raw): raw and frozen fish.
Sashimi quality is controlled by Ministry of Health, Labor and Welfare in Japan.
I will translate the standards from Japanese to English.
***frozen fresh fish for eating raw***
http://www.mhlw.go.jp/shingi/2006/05/dl/s0522-5g.pdf#search=%22%E8%85%B8%E7%
82%8E%E3%83%93%E3%83%96%E3%83%AA%E3%82%AA%E3%80%80%E8%A6%8F%E6%A0%BC%E5%9F%B
A%E6%BA%96%E3%80%80site%3Amhlw.go.jp%22
(4) frozen fish for eating raw, which is sliced or deshelled fish and is raw fish frozen for eating raw, hereafter the same), must garantee a bacterial number (survival number) of less than 100,000 /g tested material, negative coliform group bacteria, and a and a MPN (most probable number) of Vibrio parahaemolyticus of less 100. .....
***fresh fish for eating raw***
http://www.mhlw.go.jp/topics/2002/bukyoku/iyaku/4.html
# sliced or deshelled fresh fish for eating raw
composition standard (MSN of Vibrio parahaemolyticus of less 100), process standard (use of pasteulized see water and so forth), storage standard (< 10 degree C), labelling standard (to indicate "for eating raw").
As you see the above standards, we do not have what you referred to as "sashimi grade".
However, we Japanese in general have an eye for fresh fish, and we avoid buying and eating less fresh fish.
Therefore, we have less food poisoning due to Sashimi than expected cases by European and American.
This was Dr. Yamamoto's comment on "sashimi grade" in Japan. So it is interesting to see there are not as many food poisoning incidence in Japan as in America without much government intervention in the case of sashimi. Distributors are very serious and sincere about their own reputation and face to their customers. I remember what my long time friend in Minnesota once said when we were working for the same company in the US, I would eat sashimi only in Japan.
Kim, Jin Moon
Professor
School of Food Science and Technology
Southern Yangtze University
Wuxi, Jiangsu Province
China
jmkim@sytu.edu.cn jinmoonkim01@yahoo.com
Jon McGraw <JonMcGraw@seafreeze.com> wrote:
v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} st1\:*{behavior:url(#default#ieooui) } Hello,
Cannot answer the original question and I suspect "sashimi" means different things to different people. It not only refers to best of the best as far as intrinsic and extrinsic quality but then may only apply to certain parts of a particular fish or seafood product. The real answer has to come from Japan. Perhaps they have codified the term.
In the US it seems to be used rather cavalierly and I see product presented as "sashimi" grade because that's what the producer/seller wants to/needs to/prefers to call it. It's worth more money. Much of what I see certainly is not. The proof is in the pudding, you will know it when you eat it.
Freezing procedures for parasite control for products to be eaten raw can be found in the:
FDA Fish and Fisheries Products Hazards and Control Guide (3rd edition)
Chapter 5 Parasites
http://www.cfsan.fda.gov/~comm/haccp4e.html
Freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours is sufficient to kill parasites. FDA's Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption.
Note this is for PARASITE control and has little if any effect on the sanitary properties of the product. If it was sanitary before, it still will be, if it wasn't it won't be.
Regards
Jon McGraw
Seafreeze
Seattle
---------------------------------
From: Robert Greer [mailto:greer@rushmartrading.com]
Sent: Sunday, September 17, 2006 8:52 PM
To: 'Janani Tulasendrapuram'; seafood@ucdavis.edu
Subject: RE: sashimi question
Interestingly, I've spent a not inconsiderable amount of time in the past month or two trying to find out the answer to this exact same question. I have come up with several different answers, so I think the "official" definition depends on whom you're talking to.
Initially, I researched this question on the website of the United States FDA. There are some regs and guidance about qualifying certain types of fish as sashimi grade, but as best I could tell, they relate only to fresh water species which have different and more potential biological hazards than salt water specices. If memory serves, these regs require freezing the fish below specified temperatures for specified periods of time in order to insure that product that will be eaten uncooked is sanitary.
Secondly, I inquired of my sister-in-law, who is a salesman for a fresh fish distributor which sells to premium restaurants. Her response was that sashimi refers to the very highest quality fish: "the best of the best."
Lastly, I met only the other day with a supplier of seafood (wild caught ocean fish) in Vietnam. This company labels as "sashimi" grade, fish that once caught is immediately frozen on board at or below minus 55 degrees Celsius and kept at such low temperatures continuously.
It's my suspicion that the second and third definitions are essentially equivalent, though on their face, they seem to describe different things.
If I learn any more about this, I'll let you know.
Sincerely,
Robert Greer
Robert Greer
Rushmar Trading Company LLC
Tel (US): 1-713-350-6025
Mobile (US): 1-713-594-4996
Mobile (VN): 84-(0)90-966-7379
EFax: 1-713-583-9667
email: greer@RushmarTrading.com
---------------------------------
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf Of Janani Tulasendrapuram
Sent: Friday, September 15, 2006 10:17 PM
To: seafood@ucdavis.edu
Subject: sashimi question
Hi,
Good morning! I am hoping someone on this listserv will be able to answer the following question:
-Is there an "official" definition of sashimi grade (mainly for tuna)?
Thanks,
Janani Tulasendrapuram
Kim, Jin Moon
Professor
School of Food Science and Technology
Southern Yangtze University
170 Huihe Road
Wuxi, Jiangsu Province
China 214036
Tel) 86-510-8340-3818
jmkim@sytu.edu.cn jinmoonkim01@yahoo.com
---------------------------------
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