 Sushi
- ready-to-eat cooked rice that has
been acidified with vinegar solutions
formed with raw or cooked fish and other
seafood, fresh chopped vegetables,
pickles, tofu, etc.
 Sashimi
- thin slices or slabs of raw fish
that are presented ready-to-eat.
 Pink
 Meat
is rich, oily and
semi-soft texture
 There are white fatty
bands- more white- more
salmon flavor
 High in Omega 3 fatty
acids
 100 gm = 20 gm protein,
12 gm fat, 180 calories
 Ahi
 Maguro
means Tuna
Tuna- also
known as Yellowfin
tuna-RUBY in color
 Blue Fin Tuna (black
diamond tuna)- RED
in color
 Healthiest choice
among sushi fish
 4-oz = 120 calories,
1 gm fat, 27 gm
protein
 Subtle flavor,
tender texture,
robust taste, firm
flesh, and minimal
fat
-‘White Tuna’ by Japan
-Pale in color
-Mild flavor
-Less firm then yellow
fin tuna
-High protein
-Low fat
-1oz serving: 7 gm
protein, 2gm of fat,
50 calories

Snake mackerel, not a tuna

Melt in your mouth oily texture

Known as Butterfish

Rich buttery taste

Slightly meatier than Ahi Tuna

Often misrepresented as
Albacore tuna, Atlantic cod, oil
fish, grouper and sea bass

Higher in fat

3.5 oz serving = 14 gm fat, 187
calories, 18 gm protein

Relative of Tuna, but not
Tuna
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Amberjack, yellowtail
amberjack and yellowtail
Buttery and delicate
flavor
A fatty delicate fish raised
specifically for sushi and
sashimi in Japan.
“Affluent” fish
Relaxed, pampered
environment promotes a
fatty and delicate texture
Higher fat content and
improved quality if farmed
raised.

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
High in oil and protein
Bold, rich taste, earthy
Eaten cooked, not raw
Difficult to make- often
purchased prepared by
a Unagi chef.
Often eaten with sweet
basting eel sauce
In Japan- mythical
energizing powers and
aphrodisiac qualities
Distinct oily flavor
 Delicate fish often
salt cured and rice
vinegar rinsed. Often
found pickled (Shime
Saba)
 Difficult to work with
 Considered one of the
healthier sushi fishhigh in omega 3 and
vitamin E.
 1oz= 58 calories, 4 gm
fat, 5 gm protein

Hard to find delicacy
 Firm, savory flavor
 Is oily and salty like
Mackerel but texture
is more firm like
tuna.
 Not a real Mackerelmore closely related
to Pompano or Jack
Fish
 1 nigiri piece= 52
calories, 2.5 gm of
protein, and 1 gm fat

 Fresh,
mild taste
 Firmness similar to
ahi tuna
 turgid flesh, is very
watery, and has a
delicate sweet
aroma
 1 nigiri piece= 41
calories, 3.4 gm of
protein and fat is
negligible
 Mild,
refreshing
flavor
 Firm texturesimilar to Tai
 A white fish
 Reasonably priced
 Shrimp
sushi (ebi)
 Sea Scallops (hotategai)
 Octopus sushi (tako)
 Soft Shelled crab
 Sweet Shrimp (amaebi)
 Squid sushi (Ika)
 Imitation crab
Smelt Roe- Red
Masago
Orange-Smelt
Roe- (Capelin
Fish) Orange
Tabiko- Flying Fish RoeOrange
Smelt Roe- Black
Ikura-Alaskan Salmon
Caviar
Wasabi
Pickled Ginger
 PREPARATION
OF SUSHI TRADITIONALLY
OCCURS USING ROOM TEMPERATURE RICE.
COOLING RICE SLOWLY WHILE ADDING
VINEGAR ENHANCES FLAVOR AND ALLOWS
FOR THE NECESSARY CONSISTENCY TO
FORM THE SUSHI.
Acidification is only needed if the operator intends to
leave the rice at room temperature—which is
standard practice in making sushi
 If rice will not be kept out of refrigeration, then the
rice should be cooled using Food Code cooling
parameter to 41ºFor kept above 135ºF
 ACIDIFICATON of rice using vinegar, salt and sugar to
a pH of 4.1 but not to exceed 4.6. Various recipe
exist.
 A pH meter or other effective testing devise shall be
used to determine is the pH is met for every batch
made

Conduct the pH test within 30 minutes after acidification of the cooked
rice and as often as necessary to assure a targeted pH of 4.1 and an
equilibrium pH of 4.6.
Make a rice slurry by gathering a 1/4 cup sample of the cooked, acidified
rice taken from various locations in the batch and add 3/4 cup of distilled
water in a clear plastic or metal blend cup. Blend the slurry for
approximately 20 seconds. Verify pH with a calibrated pH meter by
placing the meter in the liquid of the slurry.
If the target pH is 4.1, two buffers
for calibration should provide
readings of 4.0 and 7.0. If the pH
meter does not read the buffers
correctly, make the necessary
adjustment in the device according
to the manufacturer’s instructions
or replace the device
 HACCP
A HACCP plan must be developed and followed if Rice
is being acidified
 Must have SOPs in place for training, sanitation and
similar required pre-requisite programs
 pH tests, letters of guarantee from suppliers shall be
available and kept at the production site
 HACCP log sheets, acidification log sheet, corrective
action documentation.
 Shellstock identification shall be maintained for 90
days
 Parasite destruction guarantees or documentation90 day retention

Dedicated preparation area- time or space
 No bare hand contact
 Approved sources of ingredients
 Parasitic Hazard Control*
 Histamine producing fish* shall have
documentation provided from the supplier that
temperature control have been met from harvest
through delivery to prevent decomposition and
thus histamine production.

 Cut
veggies should be refrigerated
 Bamboo mats shall be wrapped in plastic
wrap and re-wrapped ever 4 hrs
 Knives, cutting boards and other equipment
in contact with PHF foods- cleaned and
sanitized every 4 hours.
 Consumer Advisory: must be provided
according to code for products with raw
animal foods.
Frozen & stored at -4°F or below- 7 days
 Frozen to -31°F until solid & stored at -31°F or
below for at least 15 hours
 Frozen to -31°F until solid & stored at -4°F or
below for at least 24 hours
 EXEMPT:
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Molluscan Shellfish
Scallops with only abductor muscle
Tuna spp- Fish and Fisheries Products Hazards and
Control Guidance (yellowfin, bluefin, Bigeye)
Aquacultured fish, such as Salmon that:

Open waters-raised in net pens or raised in land-based
operations (ponds, tanks) AND are fed formulated feed
that contains no live parasites that could infect fish
Some species of fish have been implicated in
histamine poisoning. These are scrombriod toxinforming species as defined in 21 CFR 123.3(m) as
meaning bluefish, mahi-mahi, tuna, and other
fish (not necessarily all in the Scrombriae family)
in which high levels of histamine can be
produced when exposed to elevated
temperatures.
 Fish and Fisheries Products Hazards and Control
Guidance

http://www.fda.gov/food/guidancecompliancer
egulatoryinformation/guidancedocuments/seafo
od/fishandfisheriesproductshazardsandcontrolsgu
ide/default.htm
 Labels
shall comply with 21 CFR Part 101 and
the Food Code if packaged.
 Shelf life (date marking) if held for 24 hrs or
greater
 Consumer Advisory on packaged products
JAPANESE CUISINE
AT ITS FINEST
 AT
IS “NIATIMORI?”

Japanese tradition to fine dining

Female or male body presentation

Add a little sushi and other delectable

And what do you get?

Well-accepted-practiced
tradition in Japan;

Recognized as an art form in
Japan;

Part of the Geisha culture dating
back hundreds of years.

Based on: sushi is made to
delight the eyes and the palate.

Sushi making is an art form and
an artful presentation is goal.
 What
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are the public health requirements?
No contamination of RTE foods;
No bare ….contact with RTE foods;
Time as a Public Health Control
Single Use or multi-use utensils
Discard what is not consumed in 4/6 hours
Others?
 http://www.sushiencyclopedia.com
 http://www.sushinut.com/