With 4,000 plus sushi restaurants in the U. S. , it is evident that people love sushi more than they care about raw fish safety concerns. People trust sushi shops more when they are extra careful about where they get their fish and other sushi ingredients. As an operator, you may wonder whether seafood labeled “sushi grade fish” is 100% safe for raw consumption. Find out what “sushi grade” means and what kinds of seafood are best for making sushi rolls below.
Sushi is a delicious Japanese dish, but one of the concerns when making sushi at home is how to properly freeze fish to kill any parasites. Consuming raw fish comes with some risks, so following the proper freezing guidelines is essential for preparing safe sushi. In this article, we’ll cover everything you need to know about freezing fish for sushi.
Why Freeze Fish for Sushi?
The reason fish needs to be frozen for sushi is to kill any parasites that may be present. Certain types of fish are more prone to parasites especially wild fish. Some parasites found in fish that can affect humans include
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Anisakis – A nematode parasite that can cause anisakiasis when ingested It burrows into the intestinal wall
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Tapeworms – Can be found in freshwater fish like trout and can grow very large inside human hosts.
Eating raw fish infected with these parasites can cause serious gastrointestinal issues Freezing fish properly can kill off any parasite larvae or eggs
While the risk of getting a parasite is generally low, especially from fish sourced in the US, it’s better to be safe when consuming raw fish. Freezing is an extra precaution to make sushi safe and enjoyable.
FDA Guidelines for Freezing Fish
The FDA has issued guidelines for the minimum required time and temperature to freeze fish in order to kill parasites. According to the FDA, fish to be consumed raw should be frozen at:
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-4°F (-20°C) or below for 7 days minimum
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-31°F (-35°C) or below until solid and stored at that temperature for 15 hours
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-31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for 24 hours
These ultra-low freezing temperatures are cold enough to kill any parasite eggs or larvae present in the fish. Freezing fish solid at these temperatures also improves the texture compared to slow freezing.
Following these guidelines is the best way to ensure your fish is safe to eat raw for sushi.
Does All Fish Need to Be Frozen for Sushi?
While the FDA recommends freezing fish to kill parasites, only certain species actually require it. Some types of fish have such a low risk of parasites that they don’t need to be frozen.
According to the FDA, these fish do not need to be frozen before eating them raw:
- Tuna
- Farmed salmon
- Fish eggs (roe) like salmon roe and tobiko
- Bivalves like oysters, clams, and scallops
So when buying fish for sushi, focus on purchasing tuna or farmed salmon. If you want to use other types of fish, make sure to freeze them properly first.
How Long Should You Freeze Fish for Sushi?
To safely kill any parasites, fish should be frozen at -4°F (-20°C) or below for at least 7 days. This is the FDA recommendation for effectively killing parasites.
You can freeze fish for longer than 7 days if desired, but there’s no added benefit. Freezing for the full 7 days is sufficient to make the fish safe to eat raw.
Make sure your freezer can consistently maintain -4°F or below. If it fluctuates and rises above that temperature, you may need to freeze the fish for longer than 7 days. Monitor the temperature with a freezer thermometer.
Tips for Freezing Fish at Home
While buying fish that’s already been professionally frozen for sushi is ideal, you can freeze your own at home. Here are some tips:
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Get ultra-low freezer thermometers to ensure your freezer is consistently at -4°F or below. You may need a deep freezer rather than a standard refrigerator freezer.
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Use very fresh, high-quality fish. Make sure it was gutted and cleaned properly by the fishmonger.
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Wrap the fish tightly in plastic wrap, removing any air pockets. Then place it in freezer bags or airtight containers.
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Label the package with the type of fish and date it went into the freezer. This lets you track how long it’s been frozen.
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Freeze smaller portions rather than a whole fillet to make thawing easier.
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Don’t try to refreeze fish that’s already been frozen. Only freeze fresh fish once.
Following these tips will help you successfully freeze fish for sushi at home. Always thaw in the refrigerator, never at room temperature.
Can You Freeze Fish Too Long?
Freezing fish longer than the recommended 7 days at -4°F won’t make it any safer to eat raw. The FDA guidelines are sufficient to kill parasites. However, freezing for too long can negatively affect the taste and texture.
Fish frozen for months may get freezer burn or become dried out. The delicate flesh can become mealy or mushy from large ice crystals. Storing fish in the freezer for more than 2-3 months isn’t recommended.
So freeze fish only as long as needed to make it safe for sushi. Don’t exceed the 7-day guidelines by too much.
How to Source Fish for Sushi
To get the highest quality, safest fish for sushi, you have a few options:
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Purchase fish labeled as sushi-grade or sashimi-grade – This ensures the fish was frozen properly by the supplier. Look for tuna, salmon, or other common sushi fish.
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Ask your local sushi restaurant – Develop a relationship with the sushi chef and ask to buy some fish from them. This is fish they use for serving raw.
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Asian grocery stores – Many have a fresh seafood section and label fish appropriately if it’s been frozen for sushi. Let staff know you plan to eat it raw.
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Online seafood retailers – There are some reputable companies selling sushi-grade frozen fish packed in dry ice and shipped overnight.
No matter where you source fish, make sure you understand how it was handled. Only buy from trusted suppliers who properly freeze fish for raw consumption.
What Kind of Fish Work Best for Sushi?
These are some of the most common and best fish choices for sushi:
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Tuna – Maguro, yellowfin, bluefin, and albacore are all frequently used for sushi. Tuna doesn’t require freezing.
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Salmon – Farmed salmon is a popular affordable choice. Make sure it was frozen according to guidelines if not labeled sushi-grade.
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Yellowtail – Called hamachi, it has a clean taste and firmer texture. Must be frozen for 7+ days unless sold as sushi-grade.
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Sea bass – Suzuki in Japanese, it’s mild, lean, and firm. Should be frozen first before eating raw.
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Fluke – Called hirame, it’s a flatfish with a delicate flavor. Should be frozen for sushi if not purchased pre-frozen.
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Squid – Ika and calamari are tasty mollusks that can be used. They don’t require freezing.
Stick to those fish sold specifically for sushi consumption and you’ll have delicious results with very minimal risk.
Can You Make Sushi Without Freezing Fish?
It’s not recommended to use fresh, unfrozen fish for sushi. Doing so significantly increases the risk of parasites. The FDA guidelines exist for good reason and should be followed for food safety.
If you don’t want to freeze fish, there are some alternative options:
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Cooked shrimp, lobster, and crab can be used in tempura or California rolls.
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Smoked salmon is safe to eat without freezing and works in many rolls.
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Canned tuna or cooked fish like salmon can be used in Japanese rice balls called onigiri.
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Vegetarian sushi with cucumber, avocado, mango, and other produce is another creative option.
Eating raw fish always comes with some level of risk. But carefully handling and properly freezing fish as outlined above will allow you to enjoy delicious sushi both safely and confidently at home.
Common Questions about Freezing Fish for Sushi
1. Can I freeze fish in my home freezer?
You can freeze fish at home as long as your freezer reliably maintains -4°F or below. A deep freezer is recommended. Standard refrigerator freezers often don’t get cold enough.
2. Does “sushi-grade” mean the fish has been frozen?
Yes, “sushi-grade” is a marketing term implying that the fish has been frozen properly to kill parasites. Look for fish labeled as sushi-grade when buying fish specifically for sushi.
3. Can I reuse frozen fish that thawed?
It’s not recommended to refreeze fish once it has already thawed. Refreezing can diminish the taste and quality. Only freeze fish once.
4. How do I thaw frozen fish for sushi?
The safest method is thawing in the refrigerator over 24 hours. Don’t thaw at room temperature. Thaw in the packaging to prevent contamination or exposure to air.
5. Can I
What Is Sushi Grade Fish?
The term “sushi grade” (also written as “sashimi grade”) is used to describe fish that is safe to eat raw. Most fish vendors will say that their “sushi grade” fish is the freshest, best quality, and has been handled with extra care to lower the risk of food-borne illnesses. This usually involves putting the fish through a freezing process before selling it.
Since there isn’t a set rule for sushi grade fish, you shouldn’t put all of your trust in a label that says “sushi grade.” The term “sushi grade” is not regulated, so it can be used as a false way to sell more fish without any consequences.
What Is the Best Fish for Sushi?
You should learn about different types of fish before buying something that says it’s sushi grade, especially if you plan to eat it raw, because some fish are more likely to get parasites than others. Here are the most common types of fish (excluding shellfish) used in raw sushi or sashimi.
- Tuna: Because tuna doesn’t get parasites, it’s one of the few fish species that you can eat raw with little preparation. This includes albacore, bigeye, bluefin, bonito, skipjack, and yellowfin tuna.
- Salmon: If you want to eat salmon raw, you should not buy wild salmon but instead buy farmed salmon. Wild salmon spend some of their lives in fresh water, which makes them more likely to get parasites. Salmon raised in aquaculture don’t get parasites, so they are safer to eat.
- Yellowtail: The Japanese word for yellowtail is hamachi, which is often written on sushi menus. Yellowtail can have a lot of mercury in it, so don’t eat too much of it.
- Halibut/ Flounder – The terms halibut and flounder are interchangeable. Flounder is a general word for all flatfish, which includes halibut. Hirame is the Japanese word for halibut/flounder.
- Gizzard Shad – This is also known as kohada.
- Mackerel – This fish is also called saba or aji. Mackerel is often treated with vinegar before it is served, and it can have a lot of mercury in it.
- Seabass: This fish, which is also called tai or suzuki, is usually treated with vinegar before being served. It has a lot of mercury in it, so you shouldn’t eat too much of it.
- Farm-Raised Fish: Fish raised in aquaculture are less likely to get parasites and are safer to eat raw.
- Freshwater fish can get parasites, so you should never eat them raw. Thoroughly cook freshwater seafood to kill parasites before serving.