You’ve seen the label everywhere—on menus, at grocery store seafood counters, and even on vacuum-packed tuna: “Sushi-grade” or “Sashimi-grade.” It sounds premium, but here’s the truth: it’s not an official or regulated standard. In fact, the term means a lot less than most people think.

In the U.S., “sushi-grade” is mostly a marketing phrase, not a legal designation. It’s used to imply that a fish is safe to eat raw—but there is no government body that certifies or enforces what qualifies as sushi-grade. The standards vary from company to company, chef to chef, and even fishmonger to fishmonger.

So what should you really be looking for when choosing fish to serve raw?

Safety First: It’s All About Parasite Control

To be safely consumed raw, fish must either come from a parasite-free environment (like most high-quality farmed fish) or be frozen according to FDA guidelines to kill any parasites that may be present. That’s where the “sushi-grade” term often starts—it means the fish has been frozen properly, but not necessarily that it’s premium quality.

For example:

• Wild salmon must be frozen before being served raw to eliminate the risk of parasites.

• Farmed salmon, often raised in parasite-free closed systems, may not require the same treatment—but that doesn’t mean all farmed salmon are created equal.

Not All Raw Fish Is Equal—Even If It’s Safe

Just because a fish is labeled sushi-grade doesn’t mean it’s the best. A lot of inexpensive raw fish options (like saku block tuna) have been treated with carbon monoxide or dyes to preserve a bright red color, even if the fish is past its prime. It may technically be safe to eat, but the flavor, texture, and integrity are a far cry from true premium raw fish.

Real quality comes down to sourcing, handling, and trust. Fish that’s been flash-frozen right off the boat, handled with care, and sold quickly is always going to taste better than something that’s been frozen, thawed, treated, and frozen again.

So, What Should You Ask For Instead?

If you’re shopping for fish to serve raw—whether at home or in your restaurant—don’t get too caught up in the label. Ask your fishmonger or supplier these questions:

• When was this fish caught or harvested?

• Was it frozen? If so, how and when?

• Is it wild or farmed?

• Has it been treated with gases or additives?

And most importantly: how does it taste?

At Trout Supreme Seafood, we believe in offering true premium-grade seafood—not just what’s labeled that way. We work with suppliers and processors we trust to handle fish with care, and we only sell fish for raw applications that meet our own high standards.

🐟 Pro Tips for Serving Raw Fish:

• Know your source. Don’t just buy based on a sticker—ask questions.

• Look for transparency. If your supplier can’t tell you how it was handled, skip it.

• Trust the cold chain. Raw seafood needs to be kept cold and handled fast.

• When in doubt, cook it. Premium fish still tastes great seared, grilled, or roasted.

Final Word: “Sushi-grade” Doesn’t Equal “Top Quality”

At the end of the day, sushi-grade just means “safe to eat raw”—not that it’s the best tasting, best textured, or even fresh. Don’t let the label do all the talking. Ask your supplier for fish that’s handled right, packed fresh, and worth every bite.

Whether you’re building a poke bowl, sushi platter, or sashimi spread—we’ve got your back with the real thing.

Learn more about CDC foodborne illness research here.

Your Takeaway

“Sushi-grade” doesn’t have any official regulatory meaning, so don’t rely on it alone. Trust your senses, your fish supplier, and your own due diligence. And next time you’re planning a sushi night at home, remember—the produce aisle deserves just as much attention as the fish counter!

Stay informed, eat well, and enjoy exploring seafood safely.

From your friends at Trout Supreme Seafood.