How to Choose The Best Sushi Grade Fish
What do you mean by sushi grade fish? I know everybody is looking for the best answer to this unending question. For some they say that this sushi grade fish must be of some sort of grading for the type of sushi fish while other say that this must refer to the freshness of a sushi fish. And for some, it must have been made for marketing term. What do you think?
After long hours of researching, I have finally concluded that “sushi grade” fish definition is neither of the two. It is not some sort of grading for the type of fish, nor measures the level freshness, rather it is just some sort of marketing terms that will help buyers in identifying sushi fish. If you are wondering why such marketing terms mentioned, it is mainly because no official records states the true definition of “sushi grade” fish.
Put it this way, it is a term used in fish markets that mainly describes the vendor's adherence to the aesthetic and health requirements needed for them to sell fish that would be eaten raw by customers. To explain this further, it is simply saying that the vendors of that specific fish has already met the criteria of having it frozen ahead of time before selling it.
Sushi Grade Fish Recommended Freezing Temperatures
Here are the following freezing and storing points to which they must have stored their fish for sale. It will take you 7 days to freeze your fish with temperature of -4 °F or (-20°C). Others have it frozen for 15 hours at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below; and some freezing it for one day at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below. I know you are wondering why such temperatures and with the corresponding dates.
These are the required temperatures and days of storing to kill all the parasites present in that fresh fish, so that whoever will consume it raw will not be experiencing any food-borne illness due to presence of parasite and bacteria in their body. The only exception to this frozen-fish rule or known as sushi-grade is the tuna. So, if you are buying tuna, no need to ask for the sushi grade.
So now you know the true meaning of sushi grade fish, let me share to you additional information to which will help you find a fresh fish (i.e. Tuna). If you don't know when is the specific date to which they delivery of fresh tuna fish in your market, you can surely ask the fish vendor. Don't hesitate to ask.
It is best to visit the market on the day of delivery because you will surely find fresh fish and not leftovers. Second is that when buying fish, you need to check its color. Always remember that it should be bright. Its scale should be intact, shiny and bright too. Even the eyes, it should appear clear/ bright. Red eyes are signs that the fish is not fresh anymore.
Sushi Grade Fish Is Sushi Grade Fish Not Anything Else
You can also see if it is fresh by touching it, it should be firm to touch and not mushy. Of course, if it already has a fishy odorous smell then don't purchase it. You can go to other stores and find what you need.
I also strongly advice when buying, you should bring with you ice packs so that as you travel back to your house, it would still be fresh no matter what. It is best to eat what you bought on the same day too but if it has left over, you can store it in your freezer but not longer than 2 days.
Included here in is my article about the different types of sushi grade fish that are commonly used for sashimi which are the salmon, mackerel and yellow fin. Since it is usually eaten raw, please be reminded again that freezing is highly encouraged because this is the only way to kill bacteria and parasites. If eaten directly person may suffer from food-borne illnesses such as Anisakis simplex.
Sushi Grade Fish – Practice makes Perfect
As I end, I want you to know that even though you have already bought a quality sushi grade fish, part of the level of safety of those who will eat the raw fish lies to the person who prepares it as well. Even though your food is fresh and has undergone frozen-fish rule but the process of preparing it is of poor quality, then it will still affect the condition of the eater. 
Let us be reminded that good quality food preparation is one way to prevent food-borne illnesses. Using clean and safe water for rinsing the meat, clean utensils, as well as storage of meat in a clean area away from pathogens spreading from people, pests, and pets are just some good quality food safety preparations.
I hope that you would keep this in mind. I leave you with this last question, after you have read this, can you now explain to other what does sushi grade fish truly mean?
Sushi Grade Fish – Sashimi Grade Fish