Posted under Food Items & Food Styles & General Information & Sushi and Health
I’ve continuously gotten questions about the requirements that make any fish ’sushi grade.’ I’ve also always tried to find a good answer. But as it turns out, there isn’t one. By that I mean, in the United States, there are no FDA rules for what makes seafood ’sushi grade.’ Basically, there is no such thing. The only thing that seems to matter is the basic procedures that will ensure the destruction of parasites. There is no mention whatsoever of any category of food that can be considered sushi grade. This basically leaves the decision up to the supplier as to which cuts they determine are sushi grade. So caveat emptor, and I suggest reading my ‘What is Sushi Grade Seafood‘ section of The Sushi FAQ for more information about this particular grade, if you will, of fish.
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