About Is It Sushi Grade?
Our Mission
We created Is It Sushi Grade? because we noticed a troubling gap between what people believe about raw fish safety and what's actually true. The term "sushi grade" is used everywhere — in grocery stores, on restaurant menus, in recipe blogs — but almost nobody knows that it's completely unregulated.
Our goal is simple: provide clear, science-based information about raw fish safety so that everyone can make informed decisions about consuming sushi and sashimi.
What We Cover
Our guides are designed to give you everything you need to know, whether you're eating sushi at a restaurant or making it at home:
- Fish Safety & Freezing — The science of parasites, FDA freezing requirements, temperature control, and the biology behind what makes raw fish safe or unsafe.
- Types of Sushi Fish — A comprehensive guide to every popular sushi fish, including Japanese names, flavor profiles, and safety considerations for each species.
- Buying Guide — Where to buy fish for raw consumption, how to evaluate quality and freshness, proper handling at home, and red flags to watch for.
- Common Myths — We debunk the most persistent myths about sushi and raw fish, from the "sushi grade" label to the idea that wasabi kills parasites.
Our Approach
We believe in being informative without being alarmist. Our content follows these principles:
- Science-based. Our safety information comes directly from FDA guidelines, published research, and food science principles. We cite our sources so you can verify the information yourself.
- Practical. We don't just explain the risks — we tell you exactly what to do about them. Our buying guide and safety guide give you actionable steps you can follow today.
- Balanced. We love sushi. We're not here to scare you away from raw fish. We're here to help you enjoy it safely and confidently.
- Accessible. Food safety science can be complex, but it doesn't have to be confusing. We break down technical concepts into plain language that anyone can understand.
Why This Matters
Sushi consumption in the United States has grown enormously over the past few decades. What was once a niche cuisine is now mainstream — you can find sushi in gas stations and airport terminals. With this growth comes a greater need for consumer education about raw fish safety.
The lack of regulation around the term "sushi grade" means that consumers need to be their own advocates. Understanding the basics of freezing requirements, proper handling, and sourcing empowers you to make safe choices regardless of what a label says.
Our Sources
The information on this site is drawn from:
- FDA Fish and Fishery Products Hazards and Controls Guidance — The primary U.S. regulatory framework for seafood safety
- FDA Food Code — Guidelines for food service establishments regarding raw fish handling
- Published parasitology and food science research — Peer-reviewed studies on parasite prevalence in fish and the efficacy of freezing
- CDC epidemiological data — Information about foodborne illness outbreaks related to raw fish
- Industry best practices — Standards followed by reputable sushi restaurants and fish suppliers
Frequently Asked Questions
Is it really safe to eat raw fish?
Yes, when the fish has been properly sourced, frozen (when required), and handled. Millions of people enjoy sushi safely every day. The risks are manageable with proper precautions, which is exactly what our guides help you understand.
Should I be worried about eating sushi at restaurants?
Reputable sushi restaurants follow food safety guidelines, and most states require restaurants to freeze fish intended for raw consumption (following FDA Food Code recommendations). You can always ask your server or chef about their freezing and sourcing practices.
Can I make sushi at home safely?
Absolutely! The key is sourcing fish from a vendor that sells fish specifically for raw consumption. Our buying guide covers exactly where to buy and how to handle fish at home.
Do your guides apply outside the United States?
Our safety information is primarily based on FDA guidelines (U.S.), but the fundamental science of parasites, freezing, and temperature control is universal. Many countries have similar or stricter regulations. In Japan and the EU, for example, freezing requirements for raw fish are mandatory and enforced. Always check your local regulations as well.