What is Sashimi Grade Fish? How to Choose Safe, High-Quality Raw Fish

If you’re a seafood lover like we are, you’ve probably heard the term “sashimi grade” being thrown around. It sounds fancy, doesn’t it? But what does it actually mean — and how do you know if a fish truly makes the cut?

In this guide, we’ll walk you through what sets sashimi grade fish apart, what makes it safe to eat raw, and what to look for when you’re shopping for quality.

What Does Sashimi Grade Actually Mean?

Sashimi grade, sometimes called sushi grade salmon when referring specifically to salmon, refers to fish that’s fresh, high-quality, and safe to eat raw. It’s the foundation of dishes like sashimi and sushi. But here’s the catch: sashimi grade isn’t a regulated term. It’s not an official stamp of approval but more of a promise from the supplier that the fish meets the standards you’d expect for raw consumption.

So, is there an official standard? Not quite. There’s no single governing body that certifies fish as sashimi grade, which means the responsibility falls on the supplier’s sourcing, handling, and freezing practices. That’s exactly why it matters where you buy your raw fish from.

What Makes Fish Safe to Eat Raw?

The two main risks with raw fish are parasites and bacteria, both of which are manageable with proper handling.

When it comes to parasites, freezing is the most reliable control. The FDA recommends that fish intended for raw consumption be frozen at -20°C (-4°F) for a minimum of seven days, or flash-frozen at -35°C (-31°F) until solid and stored for at least 15 hours. This is the step that separates responsibly sourced sashimi grade fish from fish that’s simply “fresh.” At SeafoodFriday, our fish is portioned and vacuum–sealed as close to the point of catch as possible, preserving its quality and ensuring it meets these standards.

Bacteria are a separate concern, and unlike parasites, freezing doesn’t eliminate them. What keeps bacterial levels safe is consistent temperature control throughout the supply chain: from catch to packaging to your door. Fish should be kept at 0°C to 4°C at all times. If it’s been mishandled or left at room temperature for too long, no amount of freshness at the source will save it.

What to Look for in Sashimi Grade Salmon

Freshness

Fresh sashimi grade salmon should smell clean and oceanic, not pungent or “fishy”. A strong or sour odour is a clear sign that the fish is past its prime. The flesh should also feel firm and spring back slightly when pressed, not mushy or slimy.

Colour and Marbling

Good sushi grade salmon displays a vibrant, consistent colour — typically a deep coral-orange — with visible white fat marbling. Avoid fish with dull, washed-out, or patchy colouring, as this can indicate age or poor handling. A rich, natural hue is what you’re after, not an artificially bright one.

Source and Traceability

A reputable supplier will always be transparent about their sourcing and handling. Farmed Norwegian salmon, for instance, is raised on a controlled diet that significantly reduces the risk of parasites, making it a popular choice for raw consumption. At SeafoodFriday, we know all our suppliers, so you can eat with confidence.