Sashimi at costco?

[Manhattan]

So costco has yellowfin tuna steak for about $50/kg. It's pretty pricey and I'm looking to make some sushi/sashimi with it but the packaging says it must be cooked up to a certain temp. Has anyone tried making sushi with this stuff?

[EK 2.0]

I could be wrong...but I feel that what Costco would carry wouldn't be sushi grade....

[Manhattan]

Well it's definitely sushi grade priced. I feel like they put the "cook to temp" label just to get out of any liability. How else would you eat this stuff?

[Manhattan]

So I guess this stuff you can eat raw. Pretty good reviews from people who had it as sashimi.

http://www.costco.ca/Canadian-Albaco....10341733.html

This one is more expensive but you can't eat it raw.

http://www.costco.ca/OceanPrime-%E2%...100283530.html

[schocker]

I want to say it says cook to temp so you don't end up like this:
http://www.cbc.ca/news/canada/calgar...tors-1.3413798

[InRich]

i bought that a few months ago and wasn't impressed. never again. cooked it lightly.

[lilmira]

Originally posted by Manhattan

This one is more expensive but you can't eat it raw.

http://www.costco.ca/OceanPrime-%E2%...100283530.html

Must be cooked to an internal temperature of 74C, like shown in the pic

and 74C? why not 100C just to be sure

[n1zm0]

I've had Costco tuna and salmon in sashimi form (more so salmon though) since I was a kid, so long as you follow the cleaning and freezing standard procedure you'll be fine.

Then again most larger fish are flash frozen on the boat I'm pretty sure, but whenever my mom made it she always froze it again before cutting it up to serve.

I can't remember a single instance where I had problems thereafter eating grocery store 'fresh' fish as sashimi, provided the packing date was considered fresh and the freezing/cleaning took place.

[BigDL]

To prevent the parasitic infection, amateur sushi chefs are advised to freeze raw fish for seven days at –20 C, or at a lower temperature for a shorter period of time.

The doctors note that sushi prepared in Canadian restaurants and supermarkets is "very unlikely" to spread parasites because it is typically flash-frozen to –35 C for at least 15 hours.

that was from the cbc article

[Buster]

If you want to eat Sushi/Sashimi, don't cheap out and just get the pros to do it.

I didn't watch the video, because I'm a big fat pussy.

http://globalnews.ca/news/2468376/wo...ans-infection/

WATCH: A Calgary man heads to the ER after some bad homemade sushi caused him severe pain. Heather Yourex-West explains what creatures ended up inside the man's stomach, and how to prevent a similar nightmare.

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If you like to make sushi at home, you may want to think twice about doing that.

An Alberta man made sushi at home using raw wild salmon he bought at a Superstore and within an hour he was in the emergency room, according to a newly released study.

His stomach pain was severe, but the cause perplexing.

The 50-year-old patient had x-rays and a CT scan, which showed his body was reacting to something. But it was during an endoscopic procedure – when a doctor uses a tiny camera – that a creepy diagnosis was made. Worms one-to-two centimetres long were feeding on the lining of his stomach.

READ MORE: 53 people in 9 states sickened after eating raw tuna

The man was suffering from Anisakiasis, a parasitic disease caused by worms (nematodes) that can attach to the wall of the esophagus, stomach or intestine.

The physicians believe this is the first Canadian case involving raw salmon. People can become infected by eating raw seafood and fish, according to the report.

A skilled and trained sushi chef can recognize the distinctive “watch coil” of larval worms, but a home chef may not and could inadvertently ingest the nematodes also known as round worms, according to researchers. The case, from August 2014, is detailed in the Canadian Journal of Infectious Diseases and Medical Microbiology. The lead author is Dr. Stephen Vaughan, an infectious disease specialist with Alberta Health Services.

READ MORE: Man complains of headache, doctors find tapeworm larva living in his brain

Catherine Thomas, director of external communication for Loblaw Companies Limited, which owns Superstore, told Global News in an email, “fish, like any raw meat, requires careful handling by retailers and consumers. We have extremely rigorous policies and procedures to ensure the safety of the food in our stores. We do not market any of our fish for raw consumption.”

The doctors say it is highly unlikely that sushi prepared in a Canadian restaurant or grocery store would contain any parasites because of safe food handling and legislation.

If you want to make sushi at home they recommend you freeze the fish for seven days at ‒20 degrees Celsius before you prepare the salmon or at a colder temperature for a shorter period of time.

[Manhattan]

Originally posted by Buster
If you want to eat Sushi/Sashimi, don't cheap out and just get the pros to do it.

With the quality of sushi restaurants in Calgary AND the cleanliness of restaurants in general, I think you'd be safer eating at home as long as you adhere to the rules of treating the fish.

[LadyLuck]

I buy the yellowfin tuna at Costco, I've never made sashimi but I like to make a Tataki, seared for a few seconds on each side. Never had any issues with it and i enjoy the taste.

[dj_rice]

Originally posted by n1zm0
I've had Costco tuna and salmon in sashimi form (more so salmon though) since I was a kid, so long as you follow the cleaning and freezing standard procedure you'll be fine.

Then again most larger fish are flash frozen on the boat I'm pretty sure, but whenever my mom made it she always froze it again before cutting it up to serve.

I can't remember a single instance where I had problems thereafter eating grocery store 'fresh' fish as sashimi, provided the packing date was considered fresh and the freezing/cleaning took place.

Same. Been eating the Costco salmon for years as sashimi. Same with my dad. No issues.