There Is No Such Thing As "Sushi-Grade" (Nor "Sashimi-Grade")

One of the most common questions we get is whether our fish is "sushi grade" or "sashimi grade." Most people are surprised by our answer: there's no such thing, at least not officially. Here's what the label really means, and what to look for instead.

Sushi and sashimi at home

Sushi, sashimi, ceviche, crudo, and tartare are some of the finest ways to enjoy great seafood, and high-quality raw fish rivals the very best wagyu. Yet many people only eat raw fish at restaurants because they're nervous about preparing it at home. With the right fish and a little know-how, there's no reason you can't.

Eating raw fish is a tradition in much of the world. Japan is famous for sushi, and raw fish is common across Asia. Latin America has its own traditions too: Peru, Mexico, Ecuador, Venezuela, Colombia, and most of the Caribbean have some version of ceviche, tiradito, or crudo.

What does "sushi grade" mean?

When you see "sushi grade" or "sashimi grade" at a grocery store or fish market, it means the seller has judged that fish safe to eat raw. That's it. There's no government standard behind the term, so the claim is only as trustworthy as the store making it.

Seafood safety in the US falls under the FDA. Its guidance for fish meant to be eaten raw focuses on one thing: killing parasites through freezing. It doesn't define a "sushi grade." Some species are considered low-risk enough that the freezing step isn't required, including certain tuna species and farm-raised fish that are fed parasite-free feed.

The FDA freezing guidelines for raw fish

For fish intended to be eaten raw, the FDA recommends one of these freezing methods to destroy parasites:

Most home freezers only reach about 0°F, which isn't cold enough for the 7-day method. That's why buying fish that was professionally frozen at sea or by your supplier matters so much. In practice, properly frozen fish is often safer than "fresh" fish. After all, you can't catch yellowfin tuna off a dock in New York or Miami.

What makes fish safe to eat raw?

It varies from fish to fish, and how the fish is handled matters as much as where it came from. Three things count most:

1. The species. Stick to saltwater fish. Freshwater fish can carry tapeworms and shouldn't be eaten raw. Within saltwater fish, some species carry far more parasites than others, so the right choice matters (see the table below).

2. Freezing. Fish should either be very recently caught or properly frozen right after it was caught, following the guidelines above.

3. Handling. Fish is no different from any other protein here. It should be processed in a clean environment and kept cold from the boat to your kitchen.

Which fish are safest to eat raw?

Is all salmon sushi grade?

No. Not all farms are equal, and wild salmon needs proper freezing before it's eaten raw. Our Ōra King salmon is farmed and widely regarded as some of the best salmon in the world, which makes it our top pick for sashimi and crudo. Our Atlantic salmon is excellent too, and while it can be eaten raw, it really shines cooked.

Ōra King salmon is raised in the isolated, pristine waters of the Marlborough Sounds in New Zealand.

What makes tuna sushi grade?

Unlike most fish, tuna has an industry quality grade that buyers use to set prices, based on factors like color, fat, and texture. AAA #1 is the top of that scale. It's a quality grade, not a safety certification, but tuna is also one of the lowest-risk fish to eat raw. Our Tuna Saku is AAA #1 yellowfin, center-cut and flash-frozen at -40°, and sourced specifically for sushi and sashimi.

How to reduce the risks of eating raw fish

The most common parasitic illness from raw fish in the US is anisakiasis, caused by a roundworm found in some marine fish. The FDA notes that its true frequency is unknown because it isn't a reportable disease, and many cases likely go undiagnosed. Here's how to keep your risk low:

Buy from a supplier you trust. Ask how the fish was sourced, handled, and frozen. A good fishmonger will know. Ours does.

Keep it cold. The colder you keep your fish, the longer it lasts and the safer it is to eat. Keep it frozen until the day you plan to serve it, and thaw it in the fridge.

Avoid cross-contamination. Use a clean board and knife for raw fish, and keep it away from other raw proteins.

Don't count on citrus. Lime juice, vinegar, or any acidic marinade changes the fish's texture, but it does not reliably kill parasites. Ceviche still needs fish that's safe to eat raw.

Pregnant women, young children, older adults, and anyone with a weakened immune system should avoid raw fish altogether.

Ready to make sushi at home? Browse our sushi and sashimi selection.

Sushi-grade fish FAQ

Is sushi-grade fish a real thing?

Not officially. "Sushi grade" and "sashimi grade" are marketing terms with no government definition. They only mean the seller considers the fish safe to eat raw.

What's the difference between sushi grade and sashimi grade?

There's no real difference. Both are informal labels used interchangeably to mean the fish is meant to be eaten raw.

Is all tuna sushi grade?

No. Tuna is one of the lowest-risk fish to eat raw, but quality and handling vary a lot. Look for high-grade tuna, such as AAA #1, that's been properly handled and frozen.

Can you make any fish sushi grade by freezing it at home?

Usually not. Most home freezers only reach about 0°F, while the FDA's guidelines call for -4°F for 7 days or colder temperatures for shorter times. Buy fish that has already been frozen properly by your supplier.

Does lime juice kill parasites in raw fish?

No. Citrus and other acids change the texture of fish, which is how ceviche works, but they don't reliably kill parasites.

What is the safest fish to eat raw?

Tuna and responsibly farmed salmon are the safest options, because they're the least likely to carry parasites. Avoid eating cod and freshwater fish raw.