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Originally posted by Hank Chinaski
I guess I would be fearful that the gradiation is a simple marketing ploy to add a few bucks per lb. to the freshest fish they have for each type. There are actually very few properly trained Itamae (sushi-chefs) in this country, so I doubt that most seafood stores would have anyone competant to make the necessary distinction. I'm not saying Coastal Seafoods doesn't have a fully trained Itamae in place. How could I? I've never been to Minnesota other than an airport layover.
I guess I'm just suggesting people be cautious of spending more for "sushi-grade" halibut or swordfish. Your test of buying cheap if all you're doing is grilling is good, provided the store doesn't really mean "sushi grade is fresh and lower grade is old."
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Well, there are actually some objective requirements for a "sushi-grade" label that do not directly relate to freshness, and that you do not need an Itamae for.
http://ask.yahoo.com/ask/20040513.html
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