5 Things to Know About Sushi-Grade Tuna

“Sushi-grade” is not regulated It is a marketing label that means the fish was frozen to kill parasites. It does not guarantee quality or safety.

Most grocery store tuna has been frozen Tuna is almost always frozen at some point during processing. Check the label for “previously frozen” or ask the fishmonger.

Color does not indicate freshness Bright red tuna can be oxidized, not fresh. Brown tuna is also due to oxidation, not spoilage. Do not rely on color alone.

Look for “sashimi” or “sushi-grade” labels If the tuna is labeled this way and looks bright, firm, and smells clean, it is likely safe to eat raw.

Freeze it yourself if unsure To be safe, freeze tuna at 0°F for one week before eating raw. This kills parasites.