The Sushi-Grade Label

• If your grocery store sells fish labeled sushi-grade, do not automatically assume that this is safe for raw consumption. The Food and Drug Administration does not list clear standards for this label, and it is often only used as a marketing term to promote high-quality fish. The only regulation for fish intended for raw serving is that it be frozen at some point to kill any parasites. Unfortunately, once-frozen fish can still develop parasites after thawing. The best practice is to purchase fresh fish and freeze it yourself before use.

Relying on Your Grocer's Expertise

• When purchasing fresh fish for sushi, the best place is a local fresh fish market with a knowledgeable manager. Unfortunately, if you live in a land-locked area, you may not have access to one of these. In this case, get to know the people working in your local grocery store’s fish department. Let them know you are looking for fresh fish to use in sushi and eat raw. They should be able to assist you in finding the best-quality fish and even order fresh fish specifically for you.

Getting Fresh Fish

• The best way to purchase fresh fish is to pick one out that is still living. Often grocery stores offer live fish in an aquarium for purchase. If this is not available, examine the area where the store showcases the fish. Fish should be displayed over fresh, non-melting ice in a covered and enclosed case. If looking at a whole fish, examine the eyes. They should be clear and bulging, not cloudy. The fish flesh should be firm and shiny and should not smell fishy.

Freezing the Fish

• If you purchase fresh fish that you know has not been previously frozen, take it home and freeze it for at least 24 hours to kill any parasites that may be present. Take the fish out of the freezer and refrigerate overnight before you use it for your sushi. Consume all thawed fish within 2 days. You can also buy already frozen fish and use it for sushi; just put it in your own freezer for 24 hours to be sure it's been frozen long enough.