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The term "sushi grade" refers to the highest quality fish available, indicating that it is fresh and free from parasites. While the FDA doesn’t officially define this standard, it is widely recognized within the industry as a benchmark for fish quality and appearance in supermarkets. In the United States, it's quite uncommon to encounter infected fish on supermarket shelves.

To assess the freshness of sushi grade fish, start by checking its smell. If the fish has a strong, fishy odor or tastes sour, it's likely not fresh. Instead, sushi grade fish should have a bright appearance and a clean, ocean-like flavor, along with a firm texture that isn’t flaky. If you're uncertain about its freshness, don’t hesitate to reach out to the seller for information on the fish's safety records.

Safety of Sushi Grade Fish

Most sushi grade tuna are safe to consume, whether enjoyed raw or cooked. These fish are typically caught and processed quickly, gutted right after being caught, and kept on ice to maintain a cold temperature. It's crucial that they don’t sit at room temperature for more than two hours. If you’re ever unsure about the freshness, freezing the fish for later use is an option, though keep in mind that the longer it’s stored, the more its quality may diminish.

When evaluating whether a fish is sushi grade, examine the gills. Fresh gills should be red and moist; any slime or discoloration may indicate spoilage. Additionally, avoid fish with dark spots on the flesh, and ensure that fish with moist fins are kept on fresh ice until you’re ready to use them. Sushi grade fish can typically be found at grocery stores, dockside markets, or online.

Understanding Regulations Around Sushi Grade Fish

It's important to note that while the term "sushi grade" is commonly used to signify high-quality fish, it is not regulated by the FDA. This means it's primarily a marketing term designed to reassure consumers about their purchase. Generally, sushi grade fish can be safely eaten raw.

To enhance safety when purchasing sushi grade fish, it’s advisable to select frozen options from reputable suppliers. Although the FDA does not grade fish, some state agencies do regulate their safety. When shopping, look for packaging labeled "freezer-friendly" or "freezer-safe." The FDA also provides guidelines concerning freezing methods to effectively kill parasites in fish.

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