Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sushi-grade label is no guarantee

Fine Cooking Issue 94

Recipes for raw or rare fish dishes, like sushi, seviche, or John Ash’s fresh tuna burger, often call for sushi- or sashimi-grade fish. These interchangeable terms sound like they might be official grades (like Prime or Choice for beef), but there’s actually no official definition or government enforcement for how they’re used. Within the seafood industry, they’re generally applied to fish that’s very fresh or frozen, making it somewhat safer to eat raw compared with other, less fresh raw fish.

Because these labels aren’t a guarantee of quality or freshness, it’s important to buy from a fishmonger you trust. When you’re at the counter, mention that you’ll be eating the fish raw; that way, you’ll probably get a more honest recommendation on what’s best (and safest).

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.