5 Things to Know About Sushi-Grade Tuna

“Sushi-grade” is not a regulated term It simply means the fish has been handled and frozen to be safe to eat raw. Regular fresh tuna may look identical but hasn’t gone through the same safety steps.

Post-catch handling makes the real difference Sushi-grade tuna is typically bled, gutted, and iced immediately to prevent bacteria growth and preserve texture. Regular tuna often skips these steps.

Flash-freezing kills parasites Sushi-grade tuna is flash-frozen at extremely low temperatures (often -20°C or colder) for a specific duration to kill parasites. Regular fresh tuna is meant to be cooked, which kills parasites anyway.

Sushi-grade isn’t always better for cooking If you’re searing or grilling, regular fresh tuna is often just as good and significantly cheaper. The safety steps matter only for raw consumption.

Don’t trust the label alone Since the term is unregulated, buy from a reputable fishmonger who can tell you exactly how the tuna was handled and frozen.