喜欢吃sushi的注意了 加拿大发现第一例生鱼感染胃虫

[cucapila]

Costco的够级别吗，听说餐馆都用他的

不够
不过Sushi grade的生鱼只是要求-40冻48小时
买的时候不是不等于吃的时候不是

 

[飘在加国]

Costco的够级别吗，听说餐馆都用他的

Some of the ingredients in sushi can present health risks. Large marine apex predators such as tuna (especially bluefin) can harbor high levels of methylmercury, which can lead to mercury poisoning when consumed in large quantity[49] or when consumed by certain higher-risk groups, including women who might get pregnant, pregnant women, nursing mothers and young children.[50]

Sashimi or other types of sushi containing raw fish present a risk of infection by three main types of parasites:

• Clonorchis sinensis, a fluke which can cause clonorchiasis[51]
• Anisakis, a roundworm which can cause anisakiasis[52]
• Diphyllobothrium, a tapeworm which can cause diphyllobothriasis[53]

For the above reasons, EU regulations forbid the use of fresh raw fish. It must be frozen at temperatures below −20 °C (−4 °F) in all parts of the product for no less than 24 hours.[54] As such, a number of fishing boats, suppliers and end users "super-freeze" fish for sushi to temperatures as low as −60 °C.[55] As well as parasite destruction, super-freezing also prevents oxidation of the blood in tuna flesh, thus preventing the discoloration that happens at temperatures above −20 °C.[56]
https://en.wikipedia.org/wiki/Sushi#Health_risks

关于Costco 看这里http://forums.redflagdeals.com/salmon-costco-can-sashimi-not-299929/ 简单来说：吃不死，但不保证你不会生病。

What is sushi grade fish and where do I buy it?
http://www.sushifaq.com/sushi-sashimi-info/sushi-grade-fish/

 

[Chiffon]

Sushi Grade / Sashimi Grade都是卖鱼的自己发明出来忽悠人的，没有任何标准，只有商业声誉。

欧盟和美国的冷冻标准是唯二可信赖防止寄生虫的，但冷冻只能防寄生虫，不保证你的鱼是不是新鲜。鱼是否新鲜还是看商誉（背后的供应链）。