What is Sashimi Grade Fish?

Are you sure you’re getting quality sushi or sashimi?

Freshness is the key to good sushi and sashimi, and this is particularly true when it comes to the fish. Both of these Japanese delicacies feature raw fish, and if you’re going to prepare either of these sumptuous delicacies, understand that choosing the right seafood and keeping it fresh is paramount in having a great sushi experience.

Whether you’re a home cook or a professional chef, knowing the differences between sushi-grade fish and sashimi-grade fish is crucial. Remember that your choice is essential to ensuring not only a delicious but also a safe meal.

What types of fish are safe to eat raw?

Understandably, not all fish are safe to eat raw. Some species may contain parasites or bacteria that can make you ill. As a general rule, fish that is safe to eat raw should be fresh and of the highest quality. Common types of ocean produce that lend themselves to raw consumption include:

• Tuna: Tuna is the most popular fish used in sushi and sashimi. Yellowfin tuna is a common choice for sashimi, while bluefin tuna is often used in sushi.
• Salmon: Generally, salmon has a mild, slightly sweet flavour that pairs well with a variety of sushi ingredients, such as soy sauce, wasabi, and pickled ginger. People often use farmed salmon but the wild-caught variety may also be safe to eat raw.
• Halibut: When eaten raw, halibut has a mild, slightly sweet taste with a firm and flaky texture. Its flavour isn’t overpowering, making it a popular choice for those who prefer a milder taste in their sushi or sashimi.
• Mackerel: Mackerel have a distinctive flavour often described as rich, oily and fishy. When used in sushi or sashimi, it’s often marinated in vinegar or soy sauce to add flavour and reduce its fishy taste.
• Flounder: Flounders have a soft and tender texture, which make it a popular choice for raw fish dishes—sushi and sashimi included.
• Gizzard shad: With a slightly oily and rich flavour, this small fish gives off a hint of sweetness and a pleasant taste.
• Surf clams: Surf clams have a mild flavour with a slightly chewy texture similar to scallops.

It’s important the note that, as with any other fish, the types of fish mentioned above be stored and handled properly to maintain their freshness and quality.

With a refined texture and mild marbling, this bluefin tuna sashimi will melt in your mouth.

What makes sushi-grade fish?

Sushi-grade fish is a marketing term, for the most part, with no official or regulated definition. It’s simply a term used to indicate that the fish is fresh and safe to eat uncooked. It’s often said that sushi-grade fish is fish that has been frozen at a certain temperature for a certain amount of time to kill parasites.

The freezing process is important for sushi-grade fish because it kills parasites that can be present in raw fish. It’s recommended that fish intended for raw consumption be frozen at -20°C for at least 7 days or at -35°C for at least 15 hours. This is known as the parasite destruction guarantee.

However, the freezing process can affect the taste and texture of the fish, which is why sushi and sashimi restaurants strictly use fresh, high-quality fish that has been frozen and thawed carefully. Certain seafood like surf clams and cod worm require different methods of preparation to ensure safe consumption.

Want your seafood as natural as possible? Order this mixed sashimi and prawn box online from Manettas.

What makes sashimi-grade fish?

Sashimi-grade fish is also an unregulated term. Like sushi-grade fish, it refers to high-quality fish that can be consumed raw. However, sashimi-grade fish is typically served without rice and is often served with soy sauce and wasabi.

Best practices for processing and storing fish that will be eaten raw

Processing and storing fish that you intend to eat raw requires strict adherence to food safety guidelines to prevent foodborne illness. Here are some best practices for handling sushi-grade fish, sashimi-grade fish and other seafood that is often consumed raw:

• Choose high-quality fish. Start with the freshest seafood available from a reputable supplier. As a leading Australian online seafood marketplace, Mannettas offers ocean-fresh sashimi and sushi, handpicked everyday for delivery Australia-wide delivery. (Note that freshwater fish are generally not recommended for raw consumption.)
• Keep the fish cold. Fresh fish spoil quickly, so it must be kept at a consistent temperature of 4°C or below. This can be achieved by storing it in a refrigerator or on ice.
• Handle with care. When handling fish, always use clean equipment to avoid cross-contamination. If possible, use separate cutting boards and knives for fish and other ingredients. Avoid using carbon monoxide-treated fish, which can mask signs of spoilage.
• Freeze the fish. To kill parasites and reduce the risk of foodborne illness, many sushi restaurants freeze their fish before serving it raw.Parasites are a common concern when it comes to consuming raw fish. But with proper freezing techniques, parasites can be destroyed. Check with your supplier to ensure the fish you’re ordering has been properly frozen.
• Thaw the fish safely. If you purchase previously frozen fish, thaw it in the refrigerator or under cold running water. Do not thaw fish at room temperature, as this can promote the growth of bacteria.
• Cut the fish thinly. Sushi and sashimi are typically served as thin slices of raw fish. Use a sharp knife to cut the fish against the grain for the best texture.
• Store the fish properly. If you have leftovers, wrap them tightly in cling wrap and store them in the refrigerator for up to two days. But always ensure to inspect the freshness of the fish before serving again.

Get salmon, tuna and hiramasa kingfish sashimi all in one order with Manettas’ famous mixed sashimi box.

Tips for buying sushi-grade fish or sashimi-grade fish

When buying sushi-grade fish or sashimi-grade fish, it’s important to look for fresh fish that’s actually meant to be consumed raw. Here are some tips to ensure you’re choosing the best fish:

• Choose a reputable supplier. Purchase fish from a reputable fishmonger or sushi restaurant that you trust.
• Look for visual cues. The fish should look fresh, with clear eyes and bright red gills. The flesh should be firm, shiny and free of any brown spots or discolouration.
• Ask for the ‘sushi-grade’ or ‘sashimi-grade’ label. Again, these are marketing terms that indicate the fish has been processed and stored under favourable conditions that make it safe to be eaten raw.
• Know your fish. Certain fish and seafood items are more likely to contain parasites than others. Stick to fish that are typically served raw in sushi restaurants, such as tuna, salmon and yellowtail.

Fact: This Fresh Spencer Gulf kingfish sashimi loin is used in almost every high-end restaurant across Australia.

The takeaway

At the end of the day, while there may be no official standards for sushi- or sashimi-grade seafood, there’s no denying that this type of ocean produce is one of the best options for raw consumption.

Importantly, sushi-grade seafood undergoes a more stringent selection process to ensure that it’s free from parasites and other contaminants. In the same vein, sashimi-grade fish is held to a superior standard of taste and texture, especially because it is served without the accompaniment of sushi rice.

Whether you prefer to indulge in sushi or sashimi, it’s always best to purchase your ocean fresh delicacies from a trusted seafood retailer. As one of Australia’s leading online seafood marketplaces, Manettas is ready to bring you the delicate and delicious flavours of sushi and sashimi—handpicked everyday and delivered Australia-wide.