Sushi Facts and Fiction 

The Slippery Mermaid Sushi Bar is not your 'typical' sushi bar...and we are proud of that!  We are American Style Fusion Sushi with new takes on old favorites, as well as safe and fun choices for the newbies that want to enjoy sushi for the first time.  Our chef's roll offers even the most discerning sushi lover a taste of some of the most amazing sushi in the area.  We ARE different...and we feel our customers appreciate the difference!

Often times, sushi aficionados’ believe that the fish is caught daily, and cut from a whole fish.  This is incorrect.  There is a parasite destruction process that must take place in order for a commercial restaurant to serve any fish for raw consumption.  The standard is set forth and enforced by the Health Department.  We must maintain meticulous records for presentation on demand upon inspection.

AAA TUNA SAKU BLOCK 

 We purchase our tuna from an international supplier, as so many other sushi and seafood restaurants do across the country.  This way we are insured of a ready supply, and exacting quality of our fish, not to mention a cost factor that is reliable….therefore allowing us to maintain the consistent and affordable pricing of our menu.

We offer you some interesting facts regarding the AAA Tuna Saku block that will allow our customers to feel more informed when they see and taste our product.  ALL of our products are purchased with the utmost care, and the freezing requirement is always followed. 

We have an abundance of fresh caught seafood locally, which is sold at a retail level.  Restaurants have to rely upon a steadier supplier, with a wholesale pricing capacity in order to operate proficiently. There is a hefty fine if caught purchasing fish from a non-licensed supplier. The liability for serving fresh caught fish, even from a licensed commercial seafood supplier, without adhering to the parasite destruction process would be financial suicide. We want to make sure that we supply the best quality product, all the while making sure that it is safe for our customers to consume raw or undercooked seafood. We do not take this responsibility lightly.

Sashimi Grade AAA Yellowfin Tuna

• Hand Cut from Fresh loins
• Brine Frozen @ -40 degrees Celsius in 45 minutes eliminating deterioration of the cells in the meat. As a result the texture is noticeably firmer.
• The taste is closer to fresh.
• Because the product is frozen so quickly, our Saku blocks are lighter in color. Do not let your customer consider this a negative. When the product thaws out, it becomes a beautiful natural red color. Less water loss means more flavor -- because the cells are not broken down in the freezing process.
• No trimming, no waste,
• Exacting uniform sizing
• USDC, FDA approved
• Individually vacuum packed
• Ideal for Sushi restaurants and demanding chefs who want fresh quality, consistency supply, and predictable costing.
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 WHAT IS SUSHI GRADE FISH?

 

The question of what is sushi grade fish comes up a lot and no one seems to accurately answer that question. After some research I am now able to provide information as to the guidelines and regulations that are followed in the seafood industry in terms of serving raw seafood. As for micro standards for sushi or sashimi grade seafood, I have spoken with many in the seafood industry who supply ‘sushi grade’ fish for sushi and sashimi served at restaurants and they all give me the same answer… they do not know of any regulations from either the FDA or any other agencies regarding 'sushi grade' seafood, which is why suppliers have set up their own micro and chemical parameters for their products. A personal search of FDA documents turns up the same results, no clear standards as to what makes fish 'sushi grade' or 'sashimi grade' and no definition of the term. The only concern any inspectors have is referred to as the parasite destruction guarantee, which is accomplished by 'freezing and storing seafood 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' which is sufficient to kill parasites. The FDA's Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption (for further information, please visit the FDA website). I know that is a mouthful, but it's the facts.  Other than a few specific organisms of concern for some seafood, sashimi standards are set as any other ready-to-eat item, e.g. sushi. This means that, aside from the FDA recommendations and local Health Department requirements, there are no laws or recommendations for "sushi/sashimi grade" fish. It is no more than a marketing term.

http://www.sushifaq.com

BRINE FREEZING TECHNOLOGY 

Brine freezing is considered one of the best freezing methods for foods. Traditional freezing, can take upwards of 36 hours for the entire product to be frozen solid.
During the traditional slow freeze, moisture cells expand and actually tear the muscle meat cells during the process. As a result, during the thaw process moisture "weeps" from the meat and torn cells soften the texture of the product.

• In brine freezing technology, the vacuumed packaged product is dipped into a super cooled liquid bath at -40 degrees Celsius. Freezing occurs immediately and before moisture cells have chance to expand or to tear the meat. Total freeze occurs in 45 minutes or less. As a result, when the product is thawed out, the texture is still firm and there is minimal water "weeping" loss.
• Brine Freezing occurs so quickly, that the product actually turns white in the process. When the product is thawed out, it blooms back to a beautifully, rich, beet red, color.
  

The Maki Maker

This new technology, only recently available in the USA, has been operational in Asia and other European countries for some time.  The machine forms a consistent rice mat thereby allowing our operation to be more efficient and time effective, allowing our chefs to concentrate on substance and presentation.  There is little or no skill involved in taking a ball of rice and spreading it out onto a nori sheet.  It can be, however, time consuming.  We ONLY serve sushi, unlike other sushi bars that offer other food items, so when we get busy….well…we get busy!  The machine is designed to hide it from the customer, but we proudly display ours and will share its operation with anyone who is interested.  There is no reason to feel slighted because the chef did not reach in to the rice bin, form a ball, and spread it out on to the nori sheet.  We still make our rice in the steamer, we dress the rice with the prescribed vinegar solution, and we store it in thermal rice warmer.  The maki maker has a hopper that keeps the rice warm, sanitary, and air tight.  With the touch of a button, the rice mat comes out, and with our own two hands we place the nori sheet on the rice mat and go from there.  True, the maki maker will make basic rolls for us, but we will only use that function if we have a catered event that requires hundreds of basic rolls.  Why do we feel we need to explain the operation of our maki maker…you ask?  It seems that there are a few persons that are threaten by the use of such a machine and feel that we are not transparent in our reasoning for purchasing such an item.  We personally feel that we are on the cutting edge, using international technology available to us to make a perfect product for our customer.  We spent a pretty penny on the machine and are in no way ashamed to share it with our customers.  We want our customers to know that we are completely transparent in our operation.