In-Depth Explanation
Despite its widespread use, 'sashimi-grade' is not an official FDA designation — it is an industry term indicating that fish has been handled with the care necessary for raw consumption. This includes proper flash-freezing to kill parasites (required by FDA for all fish served raw except tuna), maintaining an unbroken cold chain from boat to table, and visual inspection for quality. Tuna is the exception to the freezing rule because its flesh is inhospitable to parasites. When purchasing sashimi-grade fish, look for bright color, firm texture, fresh ocean smell, and a reputable supplier who can document their handling and freezing protocols.
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Related Terms
Crudo
Italian for 'raw' — refers to thinly sliced raw fish or meat dressed simply with olive oil, citrus, salt, and sometimes herbs. Similar to Japanese sashimi but with Mediterranean seasonings and presentation.
Nigiri
A style of sushi consisting of a small mound of hand-pressed vinegared rice topped with a slice of raw fish or other ingredient. The simplest form of sushi, relying entirely on the quality of fish and rice.
Wasabi
A Japanese plant whose rhizome is grated into a pungent green paste traditionally served with sushi and sashimi. Real wasabi is rare and expensive. Most wasabi served in restaurants is colored horseradish.