How to Buy Fish for Sushi: A Detailed Guide for Beginners

Sushi is one of my favorite foods. There’s just something so appealing about the combination of rice, nori, vegetables, and raw fish. The flavors and textures come together in perfect harmony.

As a sushi lover on a budget, I’ve learned how to make simple sushi rolls at home It saves me a lot of money compared to eating out at restaurants all the time However, I was always intimated by the idea of buying raw fish to use in my homemade sushi. I avoided it for a long time, using only cooked proteins like shrimp or extra vegetables in my rolls.

But eventually, I wanted to level up my homemade sushi game. I wanted to make authentic-tasting sushi with fresh raw tuna, salmon, yellowtail and more. I decided it was time to conquer my fear and learn how to properly source and buy fish for sushi.

If you also love sushi and want to learn how to buy fresh fish to make it at home, this detailed guide is for you. I’ll walk you through everything I’ve learned in my journey to buying quality sushi-grade fish.

What is “Sushi-Grade” Fish?

You may have heard the terms “sushi-grade” or “sashimi-grade” used to describe fish at markets or restaurants But what do these terms really mean?

The truth is, there are no legal or regulated definitions for “sushi-grade” or “sashimi-grade.” These terms were made up by fish vendors for marketing.

There are no national standards when it comes to determining the quality and safety of raw fish for sushi and sashimi. So don’t put too much stock in these terms. They don’t guarantee anything on their own.

The FDA provides general guidelines for handling raw fish for consumption. But ultimately, it’s up to each vendor to determine if their fish is of high enough quality to be eaten raw.

So how can you identify fish that’s truly safe to eat raw? It comes down to:

• Finding a trusted fish market or vendor
• Asking the right questions
• Carefully inspecting the fish yourself

In the next sections, I’ll go over how to do each step.

How to Find a Trusted Fish Market

The first key step is finding a reputable market or fishmonger you can trust to sell sushi-grade seafood.

I searched online to find the top-rated fish markets in my area. I looked at reviews, photos, and info about their sourcing and handling practices.

I also called the local sushi restaurants I like to ask where they buy their fish from. Some happily shared their vendors, while others kept it private.

Once I narrowed it down to two markets with excellent reputations, I went to visit them in person. I took a careful look around to make observations:

• Were display cases clean and kept on ice? Or dirty and fishy-smelling?
• Did the staff seem knowledgeable? Were they willing to answer my questions?
• Were whole fish on display? Pre-cut fillets? A variety?

I ultimately chose a family-owned, Japanese-run market that had been in business for 30+ years. Their impeccable reputation gave me confidence I could trust their fish for sushi.

No matter where you live, do your research to find the best possible fish market before attempting to buy sushi-grade seafood. It’s foundational.

Ask the Right Questions at the Fish Market

Once you’ve found a trusted fish market, it’s time to ask questions. Speaking directly with the owners or fishmongers is key.

Here are some of the most important questions I always ask:

• Where does your fish come from? I want to know specifics – the bodies of water, name of fish farm if farmed, etc. This helps me gauge freshness and quality.

• When was this fish caught or harvested? The more recently, the better. For the highest quality sashimi, you’ll want fish that was caught within the past 24 hours.

• Was the fish previously frozen? Believe it or not, freezing fish destined for raw consumption is common and considered safe. Freezing at ultra-low temps kills any parasites. Just be sure the fish was thawed slowly and properly.

• How has the fish been handled and stored? You want to ensure the vendor is keeping the fish at the proper refrigerated temperatures and surrounded by ice during storage and display.

• Can you guarantee this fish is safe to consume raw? Reputable sushi vendors will confidently reassure you their offerings are fit for raw consumption.

Asking these key questions helps you gather vital intel to determine if their fish is truly sushi-grade. Don’t be afraid to ask questions – any legit fishmonger will be happy to provide information.

Inspect the Fish Yourself

Once you’ve asked your questions, it’s time to take a close look at the fish yourself. Use your eyes, nose and common sense to inspect for freshness and quality:

Look: The flesh should look glossy, clear, and free of any discoloration or yellowish hue. There should be no fogginess or milky appearance.

Smell: Give the fish a good sniff. It should smell clean, briny, and ocean-fresh, without any “off” or fishy ammonia-like odors.

Feel: The flesh should feel firm and elastic when touched, not mushy. It should spring back when pressed.

Trust your instincts: If anything looks, smells or feels off, trust your judgement and don’t buy it. Only purchase fish you feel fully confident is fresh.

Buying whole fish (rather than fillets) allows you inspect even more closely, including clear eyes, vibrant red gills, firm flesh and scales that cling tightly.

Take your time inspecting. Never take someone’s word that a fish is sushi-grade – look it over closely yourself.

Transport Fish Safely

You want to take just as much care transporting your sushi-grade fish safely home as the vendor does storing it properly.

Always keep fish chilled on plenty of fresh ice during transport. Use freezer packs or styrofoam coolers.

I bring a small cooler with ice packs to the market so I can safely transport my fresh fish straight home. Avoid leaving fish un-iced in a hot car.

For the freshest sushi, plan to use the fish that day or the next. Don’t buy more than you can use in a day or two.

With proper handling, most sushi-grade fish keeps for 2-3 days maximum before quality declines. Plan accordingly.

Store Properly Once Home

Once home, immediately transfer the fish to your refrigerator or freezer. Keep the fish on ice, nestled in a bowl or colander so the melting ice drains away.

Ideally, use the fish that day or the next for best flavor and texture. If you need to store 2-3 days, replenish ice daily and keep refrigerated at 38°F or below.

Alternatively, you can freeze fish for sushi/sashimi for 1-2 months. Thaw overnight in the fridge before use.

Always thaw frozen fish gradually in the refrigerator, never on the counter or in warm water. This preserves quality and minimizes bacterial growth.

With proper sourcing, handling, and storage, you can enjoy delicious sushi-grade seafood safely at home. It just takes care and good judgement at each step along the way.

Ready to Make Sushi at Home?

Once you have your beautiful sushi-grade fish fillets, you’re ready to start slicing and rolling!

Making sushi at home does take some practice, but it’s very rewarding. With a sharp knife, a bamboo rolling mat, and some japanese rice vinegar, you can make simple maki rolls at home.

Start with rolls filled with just cucumber, avocado and sushi shrimp. Then work your way up to raw tuna, salmon and yellowtail sashimi when you’re feeling confident with handling the fish.

For step-by-step guidance and photos walking you through the entire sushi making process at home start to finish, check out my guide here [LINK]. I take you through everything from preparing sushi rice to cutting fish and rolling flawless sushi.

The more you practice, the more skillful you’ll become. It just takes patience. Making sushi is very gratifying once you get the hang of it.

Final Thoughts on Buying Fish for Sushi

As a sushi lover, learning how to source and buy quality fish for sushi is a very useful skill. It allows you to enjoy restaurant-quality nigiri and sashimi at home for a fraction of the cost.

While buying sushi-grade fish takes more care and know-how than picking up a salmon fillet for baking, it’s not difficult once you know what to look for.

Do your homework to find a trusted local fish market. Ask the right questions. Carefully inspect every piece yourself. And handle the fish with care from transportation to storage.

Follow these guidelines, and you’ll feel confident buying