Fish is considered sushi grade primarily based on its safety for raw consumption, freshness, and quality. Key factors include:
- Handling and processing under strict guidelines to minimize contamination and parasite risk.
- Flash freezing at very low temperatures (e.g., -31°F or -35°C) shortly after catch to kill parasites.
- Maintaining cold storage from catch to delivery to preserve freshness.
- Fish must be extremely fresh, caught and processed quickly (same day ideally).
- Good color, firm texture, and a clean ocean-like smell are indicators of quality.
- The fish is usually caught and bled quickly, gutted soon after, and stored hygienically.
- Species selection matters; fish commonly used for sushi include tuna, salmon, and yellowtail.
- The term "sushi grade" is not officially regulated but generally reflects these high standards.
Sushi-grade fish is handled with extra care, frozen appropriately to kill parasites, and stored in ways that keep it fresh and safe for raw consumption.
