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We spoke to some experts to help demystify what "sushi-" and "sashimi-grade" mean, and to outline best practices for preparing fish at home for raw consumption, whether it's crudo, sashimi, ceviche, or aguachile.
The enforcement of a sushi-grade label is all up to the fishmonger, so it's extra important to shop at a respected location. Typically, the term references fish that was flash frozen...
Learn about sushi-grade tuna, salmon and other fish, so you know why it's different than regular raw fish, plus where to buy and how to store and prepare it.
Sushi-grade fish offers peace of mind for those who enjoy raw dishes while regular fish can be a more budget-friendly option for cooked meals. By understanding the differences in quality handling and pricing I can make smarter choices at the market.
Sushi grade fish (or sashimi grade) is an unregulated term used to identify fish deemed safe for raw consumption. Most fish vendors will use the term "sushi grade" to indicate which of their supply is the freshest, highest quality, and treated with extra care to limit the risk of food-borne illnesses .
You can always make sushi from fish being sold as “sushi-grade” when in doubt. Unfortunately for consumers, "sushi-grade" is an unregulated marketing term that may just serve to decrease the movement of their supply due to the higher price
Sushi-grade fish is considered good both in terms of its quality, safety, and taste. And like other high-quality fish, it’s rich in nutrients. Here’s what you need to know about the term “sushi-grade” and how it might differ from “sashimi-grade,” including buying and storage tips.
What Makes Sashimi or Sushi Grade Fish? The terms sushi or sashimi grade describe fish or seafood suitable for raw consumption. While the term may seem quite authoritative, as it stands today it is neither defined nor standardized.
Ultimately, “sushi grade fish” is simply an industry created term that is used to indicate that the seafood is of the highest quality and safe to eat raw.
The label sushi grade means that it is the highest quality fish the store is offering, and the one they feel confident can be eaten raw. Tuna, for example, is inspected and then graded by the wholesalers.