Sushi Grade Fish Explained

With 4,000 plus sushi restaurants in the U.S., it is evident that people love sushi more than they care about raw fish safety concerns. To keep the public's trust, sushi shop owners must take extra care when sourcing their fish and other sushi ingredients. As an operator, you may wonder whether seafood labeled “sushi grade fish” is 100% safe for raw consumption. Read on to discover what the sushi grade label means and which seafood is ideal for making sushi rolls.

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What Is Sushi Grade Fish?

Sushi Grade Fish Platter

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. This usually involves putting the fish through a freezing process before selling it.

There is no official standard for sushi grade fish, so you shouldn't place your full faith in a sushi grade label. Since it's unregulated, the term sushi grade may be used as an unfounded marketing ploy to upsell fish without consequences.

FDA Regulation on Raw Fish

Although there are no actual guidelines in place to determine if a fish is sushi grade, the Food and Drug Administration (FDA) has regulations in place for the proper handling procedures of fish meant for raw consumption. The FDA has provided information on the different times and temperatures required for a variety of species of fish to be deemed safe. These are the general guidelines for what the FDA calls “Parasite Destruction Guarantee” that must be followed for most fish species after they are caught:

  • Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time)
  • Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours
  • Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours

The low temperatures kill the parasites that may live in the fish when it's caught. However, this process needs to begin as soon as the fish is on the boat. They must be caught fast, bled and gutted upon capture, and frozen in a flash freezer within 8 hours of leaving the water. There are a lot of steps that go into keeping a fish safe to eat raw, which is why there will always be a risk to eating raw sushi or sashimi.

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What Is the Best Fish for Sushi?

Some fish are more susceptible to parasites than others, so you should familiarize yourself with fish species before blindly purchasing something with a sushi grade certification, especially if you intend to eat it raw. Here are the most common types of fish (excluding shellfish) used in raw sushi or sashimi.

  • Tuna – Tuna is resistant to parasites, so it’s one of the few species of fish considered safe to eat raw with minimal processing. This includes albacore, bigeye, bluefin, bonito, skipjack, and yellowfin tuna.
  • Salmon – If you're purchasing salmon for raw consumption, you should avoid wild caught and go with farmed salmon. Wild salmon spend a portion of their lives in fresh water, where they are at a higher risk of contracting parasites. Aquacultures raise salmon on parasite-free diets, so they’re safer to eat.
  • Yellowtail – Sushi menus often list yellowtail under its Japanese name, hamachi. Yellowtail can be high in mercury, so eat it in moderation.
  • Halibut/ Flounder – The terms halibut and flounder are interchangeable. Flounder is an umbrella term categorizing the entire flatfish family which includes halibut. Hirame is the Japanese word for halibut/flounder.
  • Gizzard Shad – This is also known as kohada.
  • Mackerel – This fish is also called saba or aji. Mackerel is usually treated with vinegar before serving and can be high in mercury.
  • Seabass – Also known as tai or suzuki, this fish is generally treated with vinegar before serving. It is high in mercury and should be eaten in moderation.
  • Farmed Fish – Fish raised in an aquaculture are less likely to contract parasites and are considered safer to consume raw.
  • Warning: Freshwater fish are prone to parasites and should never be eaten raw. Thoroughly cook freshwater seafood to kill parasites before serving.

How to Buy Sushi Grade Fish

Sushi Grade Fish for sale in store

Restauranteurs should inspect sushi grade fish to make sure it’s fresh and safe to consume. The first step is to source seafood from a reputable fishmonger or market. If you’re not sure where to shop, ask your neighboring restaurants where they get their fish and look up reviews online. The location should receive regular shipments and have a knowledgeable staff. To determine whether fish is safe to consume raw, ask the market manager the following questions:

  • How do you define the term “sushi grade fish”?
  • Was the fish sustainably sourced?
  • How long has it been in the shop?
  • How often is the fish processing equipment sanitized?

You will also want to familiarize yourself with the species of fish you are purchasing and the characteristics of fresh seafood. Some aspects include:

  • Smells like seawater, not spoilage
  • Clear and slightly bulged eyes
  • Red gills
  • Firm flesh
  • Intact scales
  • Not slimy

How to Keep Sushi Grade Fish Fresh After Purchasing

Once you have purchased your fresh sushi grade fish, you’ll want to take extra care when you transport and prepare it to reduce the risk of food-borne illnesses. Seafood should be transported on ice. Depending on when you plan to use it, either refrigerate or freeze the fish immediately.

Thaw frozen fish in the refrigerator to prevent it from dropping into the temperature danger zone of 40 degrees Fahrenheit (4 degrees Celsius) or higher. When preparing the fish, keep your work area, tools, and hands clean to ensure that your sushi grade fish is as sanitary as possible before serving your sushi rolls.

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It may come as a surprise that seafood labeled “sushi grade fish” doesn’t have to meet any set standards. So next time you see a sushi grade certification, ask the vendor how they define the term.

Posted in: Food Safety|Kitchen & Cooking Tips|By Janine Jones
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Made from a blend of red chili peppers, sugar, vinegar, and garlic, this sauce is often used as a dipping sauce for appetizers like spring rolls or chicken wings, or as a glaze for grilled meats and seafood. Sweet chili sauce is also a great addition to stir-fries, noodle dishes like ramen and pho, and marinades, adding a touch of spiciness and sweetness to elevate the taste of the dish. What Does Sweet Chili Sauce Taste Like? Sweet and tangy with mild spiciness How to Use Sweet Chili Sauce: As a dipping sauce for spring rolls and chicken wings, as a glaze for grilled meats and seafood, or as a seasoning for stir-fries Substitutes for Sweet Chili Sauce: Hot honey, hoisin sauce and hot sauce, plum sauce and hot sauce, or a combination of hoisin sauce, vinegar, and red pepper flakes Sweet Chili Sauce vs Sweet and Sour While sweet chili sauce and sweet and sour sauce may appear similar in color, both a vibrant orange, they have their distinct differences. Sweet chili sauce is made from a blend of red chili peppers, sugar, vinegar, garlic, and spices. It has a sweet and spicy taste, making it a versatile condiment for dipping, marinating, or glazing. Sweet and sour sauce combines the flavors of sweet and tangy with a hint of sourness. It is typically made from a mixture of sugar, vinegar, soy sauce, fruit juice, and ketchup. Sweet and sour sauce is commonly used as a dipping sauce for appetizers or as a sauce for stir-fried dishes. Chili Sauce vs Sweet Chili Sauce Chili sauce and sweet chili sauce have similar base ingredients but their own distinct flavor profiles. Chili sauce, often referred to as sriracha, is known for its fiery heat and tangy taste. Made from chili peppers, vinegar, and garlic, it adds a bold kick to dishes. Sweet chili sauce offers a milder alternative with a delightful balance of sweetness and spiciness. It typically contains chili peppers, sugar, and vinegar, creating a versatile sauce that can be used as a dip or glaze. 8. Gochujang Sauce Gochujang is a popular Korean sauce that adds a unique and spicy kick to dishes. Made from fermented soybeans, red chili powder, and glutinous rice, gochujang sauce is known for its bold flavors and rich taste. It is commonly used as a marinade for meat, a base for stews and soups, or as a dipping sauce. Gochujang can also be used to add depth to stir-fries, noodles, and even salad dressings. What Does Gochujang Sauce Taste Like? Sweet, smoky, and spicy How to Use Gochujang Sauce: As a marinade for meats, as a dipping sauce for vegetables, or as a base for stews and soups; used for dishes like bibimbap, tteok-bokki, and bulgogi Substitutes for Gochujang Sauce: Sriracha, chili garlic sauce, hoisin sauce, or harissa paste Gochujang vs Sriracha Gochujang and sriracha are two Asian sauces that can add a little heat to your dish. Gochujang, a Korean sauce, is made from fermented soybeans, chili peppers, and glutinous rice. It has a deep, complex flavor with a balance of sweetness and spiciness. Gochujang is commonly used as a base for stews, marinades, and dipping sauces. Sriracha, a Thai chili sauce, is made from chili peppers, vinegar, garlic, sugar, and salt. It has a tangy, spicy flavor with a hint of sweetness. Sriracha is often used as a condiment for adding heat to various dishes such as noodles, stir-fries, and sandwiches. 9. Ponzu Sauce Ponzu sauce is a citrus-based sauce commonly used in Japanese cuisine. It is made by combining soy sauce, rice vinegar, and citrus juice, typically from yuzu (an Asian citrus fruit) or lemon. Ponzu sauce has a tangy and slightly sweet flavor, which makes it a versatile condiment for various dishes. It is often used as a dipping sauce for tempura, sushi, and sashimi, or as a marinade for grilled meats and seafood. Additionally, Ponzu sauce can be used to enhance the flavors of salads, noodles, and stir-fried vegetables. What Does Ponzu Sauce Taste Like? Tangy citrus with some sweetness How to Use Ponzu Sauce: As a dipping sauce for sushi and sashimi, as a dressing for salad, or as a marinade for grilled meats and seafood Types of Ponzu Sauce: Yellow ponzu (regular ponzu sauce), ponzu soy sauce, dashi ponzu soy sauce, yuzu ponzu sauce, and sesame ponzu sauce Substitutes for Ponzu Sauce: Soy sauce and lemon juice, lime juice and Worcestershire sauce, or a combination of rice vinegar, soy sauce, and a small amount of sugar Ponzu vs Soy Sauce Ponzu is a tangy and citrusy sauce made from rice vinegar and citrus juice, typically from yuzu or lemon, that often includes soy sauce. It is commonly used as a dipping sauce for sushi, sashimi, and tempura, or as a dressing on salad. Soy sauce is a savory and salty sauce made from fermented soybeans, wheat, water, and salt. It is a staple in Asian cuisine and is used as a seasoning or condiment for various dishes, such as stir-fries, fried rice, and noodle dishes. While both sauces add depth and flavor to dishes, ponzu offers a refreshing and acidic taste, while soy sauce provides a rich salty flavor. 10. Duck Sauce Duck sauce is a sweet and tangy sauce that is made from a combination of apricot preserves, plums, vinegar, sugar, and spices. Despite its name, duck sauce does not actually contain any duck. It is often served as a dipping sauce for dishes such as egg rolls, dumplings, and roasted duck. With its unique flavor profile, duck sauce adds a delightful burst of sweetness to any dish it accompanies. What Does Duck Sauce Taste Like? Sweet and tart How to Use Duck Sauce: As a dipping sauce for appetizers, dim sum, and crispy duck, or a seasoning for fried rice and noodles Substitutes for Duck Sauce: Plum sauce, sweet and sour sauce, sweet chili sauce, or hoisin sauce Why Is It Called Duck Sauce? Duck sauce was given its name because it is often served with duck entrees, particularly Peking duck. The sauce itself does not contain duck, but it is a sweet and tangy blend made from apricots, plums, sugar, vinegar, and spices. It is often served as a dipping sauce fried foods and dumplings, adding a burst of flavor to these dishes. Duck Sauce vs Sweet and Sour Despite their similar orange color, duck sauce and sweet and sour sauce are two different Asian sauces. Duck sauce is a sweet and tangy condiment made from plums, apricots, sugar, and vinegar. It is commonly used as a dipping sauce for egg rolls, dumplings, and roasted duck. Sweet and sour sauce is a combination of sweet and tangy flavors that typically includes sugar, vinegar, pineapple juice, ketchup, and soy sauce. It is often used as a glaze for fried or battered meats and vegetables. While both sauces provide a sweet and tangy taste, duck sauce has a fruitier flavor profile due to the use of plums and apricots, while sweet and sour sauce has a more savory taste with the addition of ketchup and soy sauce. Back to Top From the rich and savory soy sauce to the sweet and tangy duck sauce, Asian sauces can enhance the taste of dishes and add a unique twist to your menu. Whether it's stir-fries, marinades, or dipping sauces, the versatility of these Asian sauces makes them a must-have for any restaurant or foodservice establishment. With their ability to elevate flavors and create authentic Asian cuisine, your customers are sure to come back for more.

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