If you have ever stood at a fish counter looking for something to dice into tartare or slice for a crudo, you have probably seen the words "sushi-grade" or "sashimi-grade" on a label or heard them from a fishmonger. They sound like a guarantee. They mostly are not.
This article explains what these terms actually mean, what they tend to imply in practice, and — more usefully — how to judge whether a piece of fish is a sensible candidate for eating raw. The food-safety authority where you live always takes precedence over anything here; treat our specific suggestions as editorial guidance, not regulation.
The uncomfortable truth: the terms are not regulated
In most countries, including the United States, "sushi-grade" and "sashimi-grade" are not legally defined and not independently certified. No government agency issues a grade, no inspector stamps the fillet, and there is no standard a seller has to meet before using the words. They are marketing language. A shop can put "sushi-grade" on a tray because it believes the fish is suitable for raw consumption, and a shop down the street can decline to use the term for fish handled the same way.
That does not make the words meaningless. A reputable seller uses them to signal that the fish was handled with raw consumption in mind: caught, bled, chilled, and stored carefully, and — where relevant — frozen to a standard intended to destroy parasites. But the term is only as trustworthy as the person saying it, which is why the relationship with your fishmonger matters more than the label.
What the terms tend to imply in practice
Although there is no official standard, "sushi-grade" and "sashimi-grade" are used fairly consistently by careful sellers to mean some combination of the following:
- Handled for raw use from the start. Fish destined to be eaten raw is ideally bled and chilled quickly after catch, kept very cold, and protected from cross-contamination.
- Parasite-control freezing where applicable. For species that may carry parasites, food-safety guidance calls for freezing under specific time-and-temperature conditions before the fish is sold for raw consumption (more on this below).
- Higher quality and freshness. The fish is selected for appearance, firmness, and smell, since those qualities are exposed when the fish is not cooked.
In everyday use the two phrases are essentially interchangeable. "Sashimi-grade" sometimes implies an even higher visual standard, because sashimi is served as clean slices with no seasoning to hide behind, but there is no rule enforcing that distinction. Do not read a meaningful safety difference into one word versus the other.
The freezing question (and why tuna is often different)
The single most important thing these labels can imply is whether the fish has been frozen to inactivate parasites. In the United States, FDA guidance for fish intended to be eaten raw describes freezing to roughly −20°C (−4°F) or below for about 7 days, or −35°C (−31°F) or below until solid and then held for about 15 hours, as conditions intended to destroy parasites. We present these as guidance to illustrate the concept; the exact parameters and which species they apply to are set by your local food-safety authority, and you should check them.
Certain tuna species are commonly exempted from parasite-destruction freezing requirements, because they are considered to pose a negligible parasite risk for that hazard. This is one reason tuna is so often sold and served raw without having been frozen first. It is also why "sushi-grade tuna" and, say, "sushi-grade salmon" are not telling you the same story: the salmon should typically have been frozen for parasite control, while the tuna may legitimately never have been.
Bottom line on freezing: for most non-tuna species you want raw, the relevant question is not "is it sushi-grade?" but "has this been frozen to the parasite-control standard, or is it exempt?" Ask directly. For a deeper treatment see our article on whether freezing kills parasites in fish.
Sushi-grade vs sashimi-grade vs regular fish
The table below summarises how these labels are typically used. Remember that none of the first two columns is a regulated category — the distinctions describe intent and handling, not a certification.
| Aspect | "Sushi-grade" | "Sashimi-grade" | Regular fish |
|---|---|---|---|
| Legally defined? | No (marketing term) | No (marketing term) | Sold for cooking |
| Implied intent | Suitable for raw use | Suitable for raw use; often top visual quality | Intended to be cooked |
| Parasite-control freezing | Expected where applicable (tuna often exempt) | Expected where applicable (tuna often exempt) | Not assured |
| Handling for raw eating | Yes, ideally cold-chain throughout | Yes, ideally cold-chain throughout | Not assured |
| Best raw use | Tartare, poke, sushi | Sashimi, crudo, tartare | Cook to a safe temperature |
How to actually judge fish for raw use
Because the label is unreliable on its own, build your confidence from the things you can verify:
- Source and turnover. A busy counter with high turnover and a knowledgeable staff is worth more than any word on a sticker. Provenance — where and how the fish was handled — matters more than appearance.
- Smell. Fresh fish smells clean, like the sea. A strong "fishy", sour, or ammonia note is a reason to walk away.
- Flesh and appearance. The flesh should look firm, moist, and glossy, not dull, dry, or gaping. Press gently if allowed; it should spring back.
- Cold chain. The fish should be cold to the touch, kept on or below ice, and not sitting in a pool of its own liquid.
For a fuller walkthrough, see our companion piece on how to tell if fish is safe to eat raw.
Questions to ask the fishmonger
The right questions get you far more than the label does. Try these:
- "Is this fish suitable for eating raw?" — and watch how confidently it is answered.
- "Has it been frozen to a parasite-control standard, or is this a species that is exempt?"
- "When did it come in, and how has it been stored?"
- "Can you cut me a fresh piece from the centre rather than the display edge?"
A good fishmonger welcomes these questions. Vagueness or irritation is itself an answer.
The practical takeaway
"Sushi-grade" and "sashimi-grade" are useful shorthand from a seller you trust, and nearly worthless from one you don't. They are not certifications. What actually keeps raw fish safe is careful sourcing, an unbroken cold chain, appropriate parasite-control freezing for species that need it, and your own honest assessment of smell and appearance. Buy from people who can answer your questions, and let the answers — not the sticker — decide.