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		<title>Sushi grade fish</title>
		<description>Discuss Sushi grade fish</description>
		<link>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html</link>
		<lastBuildDate>Sun, 05 Feb 2012 02:45:26 +0000</lastBuildDate>
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			<title>anon says:</title>
			<link>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1215</link>
			<description><![CDATA[Well, from what I'm seeing in that link http://www.sushifaq.com/sushi-grade-fish.htm , as long as you stuck the fish into a freezer for a period of time (depending on what temp your freezer is) it would be fine.]]></description>
			<dc:creator>anon</dc:creator>
			<pubDate>Sat, 21 Jan 2012 07:37:51 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1215</guid>
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			<title>Carroll says:</title>
			<link>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1212</link>
			<description><![CDATA[Does freezing the fish 24-48 hours make it sushi grade? Can you just use any fish in this case or do you need to have special fish?]]></description>
			<dc:creator>Carroll</dc:creator>
			<pubDate>Fri, 13 Jan 2012 21:46:34 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1212</guid>
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			<title>ruthy says:</title>
			<link>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1206</link>
			<description><![CDATA[Freezing does not kill them they merely lie dormant]]></description>
			<dc:creator>ruthy</dc:creator>
			<pubDate>Fri, 16 Dec 2011 22:23:08 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1206</guid>
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			<title>Guest says:</title>
			<link>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1181</link>
			<description><![CDATA[I haven't read through all of the other comments (I know, haha sorry, I'm lazy) but I just want to say that there is no such thing as "sushi grade" fish. For specifics, see here:" http://www.sushifaq.com/sushi-grade-fish.htm " but simply put, as long as the fish is frozen solid for at least 24-48 hours it should be safe. Some suppliers do this at sea but it's always better to ask. Not to sound weird or anything but it would be nice to see a change here, the term "sushi grade/sushi safe" needs to go. It held me back for a long time when first learning.]]></description>
			<dc:creator>Guest</dc:creator>
			<pubDate>Tue, 27 Sep 2011 21:27:12 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1181</guid>
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			<title>michael says:</title>
			<link>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1179</link>
			<description><![CDATA[what if i catch my own fish, is there a way to tell or to make it sushi safe???]]></description>
			<dc:creator>michael</dc:creator>
			<pubDate>Tue, 27 Sep 2011 17:19:00 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1179</guid>
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			<title>el_chupacabra says:</title>
			<link>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1164</link>
			<description><![CDATA[Yeah, but why would you do that? That kind of defeats the purpose of spending the money on fresh fish; it's already priced at a premium before they tag it "sashimi grade". You should purchase the fish the day you plan to consume it. Obviously, the level of convenience varies.]]></description>
			<dc:creator>el_chupacabra</dc:creator>
			<pubDate>Tue, 19 Jul 2011 00:01:42 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1164</guid>
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			<title>Marmotlord says:</title>
			<link>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1148</link>
			<description><![CDATA[No, not necessarily; all oily fish (sardines etc.) are high risk because of how their bodies concentrate certain chemicals. Fish that live in water likely to contain any kind of sewage or industrial waste can also be dangerous. Either go to areas known for fishing or buy from a reputable fishmonger.]]></description>
			<dc:creator>Marmotlord</dc:creator>
			<pubDate>Sun, 19 Jun 2011 17:34:55 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1148</guid>
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			<title>Dorf says:</title>
			<link>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1118</link>
			<description><![CDATA[Are seawater and freshly caught fish safe for making sushi?]]></description>
			<dc:creator>Dorf</dc:creator>
			<pubDate>Mon, 28 Mar 2011 20:03:49 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1118</guid>
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			<title>meat boy says:</title>
			<link>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1092</link>
			<description><![CDATA[Yes i would be since freezing will kill the main parasites that inhibits the fish]]></description>
			<dc:creator>meat boy</dc:creator>
			<pubDate>Sun, 23 Jan 2011 15:30:35 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1092</guid>
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			<title>Fiona says:</title>
			<link>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1082</link>
			<description><![CDATA[If I go to a fish shop and buy sashimi-grade salmon, can I take it home, stick it in the freezer, and days or weeks later, when I'm ready to eat it, defrost it in the fridge and eat it raw? Would that be safe? Thanks in advance for any assistance.]]></description>
			<dc:creator>Fiona</dc:creator>
			<pubDate>Wed, 17 Nov 2010 10:12:39 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Sushi-Preparations/sushi-grade-fish.html#comment-1082</guid>
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