What Does “Sushi-Grade” and “Sashimi-Grade” Fish Mean? A Guide to Eating Raw Fish Safely

The words “sushi-grade” and “sashimi-grade” show up in fish markets and on restaurant menus. These labels are used to describe fish that is considered safe to eat raw.

Sushi and sashimi are well-loved Japanese dishes made with fresh, uncooked fish, and the quality of the fish matters a lot. Not all fish can be eaten raw, which is why these special labels are important.

This guide explains what “sushi-grade” and “sashimi-grade” mean, how to recognize them, and what safety standards are followed. It also highlights the most common types of fish used for sushi and sashimi, along with tips for buying and storing them properly.

What Does “Sushi-Grade” and “Sashimi-Grade” Fish Mean?

When fish is labeled sushi-grade or sashimi-grade, it means it has been handled with extra care to make it safer to eat raw. This usually includes freezing the fish very quickly at extremely low temperatures to kill parasites that could be harmful.

The goal is to keep the fish fresh, clean, and safe without cooking it.

Compared to regular fish, sushi or sashimi-grade fish goes through stricter handling and storage steps. Regular fish may be perfectly fine for cooking, but it isn’t always safe to eat raw because it hasn’t been frozen or treated in the same way.

That’s why these labels signal higher quality and safer standards for raw dishes like sushi and sashimi.

Related: Types of Sushi

How to Tell If a Fish is Sushi or Sashimi Grade?

One of the easiest ways to know if a fish is sushi- or sashimi-grade is to look for labels. Many markets and suppliers will clearly mark the packaging or display with these terms. If the label is missing, you can ask the fishmonger directly about the fish’s handling and freezing process.

Questions like how the fish was stored, when it was caught, or whether it was frozen to kill parasites can help you decide if it’s safe for raw eating.

There are also some warning signs that a fish may not be sushi-grade. Avoid fish that has a strong or unpleasant odor, looks discolored, or feels slimy. If the seller cannot provide information about how the fish was handled or frozen, it’s better to choose another option.

Paying attention to these details ensures that the fish you buy is fresh, high-quality, and safer to enjoy raw.

Related: Types of Sashimi

Safety Standards and Risk

Eating raw fish always comes with some risks, even when it is labeled sushi- or sashimi-grade. Parasites and bacteria can be present in seafood, which can lead to foodborne illness if the fish is not handled correctly.

Freezing the fish at very low temperatures for a certain amount of time helps reduce the risk, but it does not remove it completely.

The U.S. Food and Drug Administration (FDA) provides guidelines for safely serving raw fish. These guidelines recommend freezing fish at specific temperatures and for specific lengths of time to kill parasites. They also emphasize keeping fish cold, maintaining clean surfaces, and following proper hygiene during handling and preparation.

Keep in mind that pregnant women, young children, older adults, and anyone with a weakened immune system should avoid eating raw or undercooked fish, including sushi and sashimi. These groups are more likely to experience serious health problems if they get a foodborne illness.

Common Types of Sushi and Sashimi Grade Fish

Sushi and sashimi are made using a variety of fish that are chosen for their taste, texture, and safety when eaten raw. Here are some of the most common types:

• Tuna (Maguro): A firm, red fish often served as sashimi or in sushi rolls.
• Salmon (Sake): A rich, buttery fish that is popular for raw preparations.
• Yellowtail (Hamachi): A mild, slightly sweet fish commonly used in sushi.
• Snapper (Tai): A delicate, white fish with a clean taste for sashimi.
• Mackerel (Saba): A flavorful, oily fish often marinated to enhance safety.
• Octopus (Tako): Typically cooked slightly, but sometimes thinly sliced raw for sashimi.
• Shrimp (Ebi): Usually boiled briefly, but can be served raw in specialty dishes.

Tips for Buying Sushi and Sashimi Grade Fish

Choosing the right fish is just as important as knowing which types are safe to eat raw. Following a few simple tips can help ensure the fish you buy is fresh, high quality, and safe for sushi or sashimi.

Buy from a reputable fish market

Look for trusted local fish markets that handle seafood carefully and keep it at the right temperature. Online retailers can also be a good option if they specialize in sushi- or sashimi-grade fish and follow proper freezing and shipping standards, such as companies that sell wild-caught sockeye salmon like Alaskan Salmon Company. Always check that the seller has a reputation for quality and safe handling.

Check for the “Sushi-Grade” or “Sashimi-Grade” label

Always look for a clear, visible label on the packaging or ask the seller to confirm that the fish is sushi- or sashimi-grade before buying. You can also ask about the date it was caught or delivered, or whether it has been properly refrigerated or frozen.

Ask about freezing standards

Confirm that the fish has been frozen at the temperatures and for the times recommended to kill parasites, which is a key step in making it safe to eat raw.

Ask the seller whether the fish was frozen at sea or after arriving at the market, how long it has been stored, and whether it has stayed at a consistent, safe temperature during transport and storage.

Assess the appearance and smell

Fresh fish should look bright, firm, and moist, with clear, shiny skin and flesh that springs back when gently pressed. The eyes, if visible, should be clear and not cloudy. It should smell clean and slightly like the ocean, not overly fishy, sour, or ammonia-like. Checking these details helps you avoid fish that is old or improperly handled.

Keep it cold on the way home

Raw fish should stay below 40°F (4°C) to prevent bacteria from growing. Avoid leaving it in a warm car or at room temperature for long periods. Keeping the fish cold from the store to your kitchen helps maintain freshness, texture, and safety for raw consumption.

Use quickly

Raw fish is best eaten soon after purchase to ensure both safety and flavor. The longer it sits, even in the refrigerator, the higher the chance that bacteria could grow.

If you can’t use it immediately, keep it well-wrapped in plastic wrap or an airtight container, place it on a bed of ice or in the coldest part of your refrigerator, and eat it within 24 hours of purchase to maintain freshness and safety.

Summary

Enjoying raw fish can be safe and satisfying when you select sushi- or sashimi-grade fish and handle it properly. Paying attention to freshness, storage, and labels helps you enjoy it worry-free.

If you’re looking to enjoy high-quality, carefully handled seafood at home, Alaskan Salmon Company offers a gift box of assorted fillets that includes Salmon, Black Cod, and Alaskan Cod. These fillets are trusted by buyers for their freshness, flavor, and sushi-grade quality!

FAQs About Sushi-Grade Fish

Is sushi-grade fish 100% safe?

No. Sushi-grade fish is handled and frozen to reduce the risk of parasites and bacteria, but no raw fish is completely risk-free. Proper storage, handling, and preparation are essential to minimize the chances of foodborne illness.

How long does sushi-grade fish last?

Sushi-grade fish is best eaten within 24 hours of purchase. If stored in the refrigerator, keep it well-wrapped or in an airtight container and on ice if possible. Freezing can extend its life, but the quality and texture may decline over time.