5 Things to Know About Sushi-Grade Fish Labels

“Sushi-grade” is a marketing term, not a regulated standard. The FDA does not define or regulate what qualifies as sushi-grade fish.

Freezing kills parasites in fish meant for raw consumption. Reputable stores follow strict freezing guidelines, such as -4°F for 7 days or -31°F for 15 hours, before labeling fish sushi-grade.

Tuna is naturally lower risk for parasites than salmon. This makes tuna a safer choice for raw eating, but it still depends on proper handling.

You are trusting that specific store’s handling practices. If the fish looks dull, smells fishy, or has been sitting in the case too long, skip it.

Buy from a fishmonger you know or a store with high turnover. When in doubt, cook the fish instead of eating it raw.