How to Taste Sushi Like a Local

The term "sushi grade" is associated with the highest quality fish available. While the FDA does not formally define this term, it generally indicates that the fish is fresh and free of parasites. Sushi grade indicates that the fish is of the highest quality available in supermarkets. It's quite uncommon to find fish that is infected across supermarkets in the U.S. Sushi grade is considered an industry standard for freshness, which encompasses both the quality and appearance of the fish. When assessing whether a piece of sushi grade fish is fresh, pay attention to its smell. A strong fishy odor or sour scent may indicate that it is no longer fresh. Fresh sushi-grade fish should have a bright appearance and a clean, ocean-like flavor. The texture should be firm rather than flaky. If you have any doubts about its freshness, don't hesitate to reach out to the seller for information regarding the product's safety records. It’s safe to consume In terms of safety, most sushi grade tuna are safe to consume, whether you eat it raw or cook it in a dish like a stir-fry. These fish are typically caught and processed quickly, gutted soon after capture, and kept on ice to maintain a cold temperature. It’s advisable not to leave the fish at room temperature for more than two hours. If there's any uncertainty about the fish's freshness, freezing it for later use is an option, though the quality may diminish over time. To further assess if a fish is sushi grade, inspect the gills. They should appear red and moist; any slime or discoloration can indicate spoilage. Additionally, avoid fish with dark patches on the flesh, and ensure that fish with moist fins are kept on fresh ice until they are used. Sushi-grade fish can typically be found at grocery stores, dockside markets, or online. It’s not regulated by the FDA When selecting sushi grade fish, it's necessary to look for the word "fresh". While sushi grade fish often signals high-quality fish, it’s important to note that the term "sushi grade" is not regulated by the FDA and can be viewed as a marketing tactic. In many cases, sushi-grade fish is safe to eat raw. For the best assurance of safety, consider purchasing frozen fish from reputable sources. Although sushi-grade fish isn't graded by the FDA, some state agencies do impose regulations. When selecting sushi-grade fish from a store, seek out packaging labeled "freezer-friendly" or "freezer-safe." While the FDA is not the governing body, it does provide guidelines on freezing fish to eliminate parasites.