The Myth of "Sushi Grade" Fish in the US

You've likely seen the term "sushi grade" or "sashimi grade" fish in restaurants and grocery stores. But here's the truth: there's no official, regulated standard for this term in the United States. It's a marketing term, not a guarantee of safety.

Why Freezing is Essential (Except for Tuna)

The primary concern with consuming raw fish is the risk of parasites. To mitigate this risk, the U.S. Food and Drug Administration (FDA) recommends freezing fish intended for raw consumption.

Here's the key takeaway:

• Freezing Requirements: Most fish intended for raw consumption must be frozen at specific temperatures for a set period of time to kill parasites. The FDA recommends one of the following:
  • -4°F (-20°C) or below for 7 days (168 hours).
  • -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours.
  • -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours.
• Tuna Exception: Certain species of tuna, like bluefin, yellowfin, bigeye, and albacore, are generally considered safe for raw consumption without freezing due to their physiology and habitat, which makes parasites less likely. However, even tuna can be frozen for added safety.

Here is information from the FDA regarding parasites in fish: FDA Fish and Fishery Products Hazards and Controls Guidance - Parasites

Grocery Store Fish: Frozen is Often Safer

Contrary to popular belief, buying frozen fish from a reputable grocery store is often a safer option for raw consumption than purchasing "fresh" fish. Here's why:

• Controlled Freezing: Commercially frozen fish is typically frozen quickly and at very low temperatures, adhering to FDA guidelines for parasite destruction.
• Reduced Cross-Contamination: Frozen fish reduces the risk of cross-contamination that can occur with fresh fish handling in grocery store displays.
• Quality Control: Reputable brands have strict quality control measures in place, ensuring the fish is processed and frozen properly.

When buying fish, check the packaging for information about freezing and handling. Look for reputable brands and stores with good seafood handling practices.

What to Ask at Sushi Restaurants

Don't be afraid to ask your sushi chef about the fish they use. Inquire about:

• Freezing practices: Ask if the fish has been frozen according to FDA guidelines.
• Sourcing: Inquire about the origin of the fish.
• Handling: Ask about the restaurant's seafood handling procedures.

A reputable sushi restaurant should be transparent about their practices and prioritize food safety.

In Conclusion

The term "sushi grade" is a misleading marketing term. Focus on understanding the importance of freezing, proper handling, and sourcing of fish. By being informed and asking questions, you can make safer choices when enjoying raw fish.