Let’s talk about what fish needs to be able to be eaten raw, the debate over the term “sushi-grade,” and all the safe, sushi-grade fish that you can buy to make sushi at home.
Sushi is growing in popularity across the world, with more people trying the iconic Japanese dish made of vinegar-seasoned rice and various toppings like raw fish, vegetables, and egg. While sushi restaurants and takeout joints make it easy to enjoy sushi whenever you want, there’s nothing quite like making your own sushi at home.
The key to great homemade sushi is using high-quality sushi-grade seafood. But where can you buy sushi-grade fish and seafood if you don’t live near the coast or have an Asian market?
I’ve put together this guide on where to find sushi-grade seafood for home sushi-making including tips on what makes fish “sushi-grade” and how to tell if seafood is high enough quality to eat raw.
What is Sushi-Grade Fish?
When shopping for seafood to use in sushi, you’ll come across the label “sushi-grade” frequently. But what exactly does it mean for fish to be sushi-grade?
There are no official regulations around using the label “sushi-grade.” Essentially, sushi-grade seafood means that it’s safe and suitable to eat raw. Here are the key qualities of good sushi-grade fish:
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Extremely fresh: The fresher the fish, the better it will taste and the safer it is to eat raw. Fish that is even a few days old isn’t ideal for sushi.
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Properly handled and transported: Quality fish for sushi should be properly chilled from the time it’s caught and kept between 32-38°F during transport and storage.
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Free of parasites: Fish intended for raw consumption should be frozen first to kill any parasites. The FDA recommends freezing at -4°F or below for 7 days.
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Lean flesh: Fatty fish are more susceptible to spoilage, so leaner fish are better for sushi.
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Flavorful: You want fish with a mild, slightly sweet flavor.
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Safe to eat raw: Finally, sushi-grade means the fish has been screened for bacteria, viruses, toxins that would make it unsafe to eat raw.
Where to Buy Sushi-Grade Seafood
Now that you know what qualifies as sushi-grade, here are some of the best places to purchase quality fish and seafood for homemade sushi:
Local Fish Markets
One of the best ways to get sushi-grade seafood is to head to a local fish market, especially one located in a coastal region. Ask the fishmonger which fish they would recommend for sashimi or sushi.
Ideally, you want to see the whole fish first before they fillet it for you. That way you can check the eyes are clear, the gills are red, and the flesh is firm with no discoloration.
Some of the top fish varieties for sushi include:
- Tuna (bigeye, bluefin, yellowfin)
- Salmon
- Sea bass
- Fluke
- Snapper
- Mackerel
- Yellowtail
- Octopus
- Scallops
- Squid
If you don’t live near water, check if your city has any fish markets that get daily shipments of fresh seafood. Asian markets, especially Japanese and Korean grocers, are also a good bet for quality sushi fish.
Online Seafood Shops
Online seafood delivery has exploded in recent years, making sushi-grade fish more accessible. The seafood is overnight shipped, chilled on ice packs.
I recommend ordering fish that is sushi-grade rated on the website and opting for overnight shipping. Some reputable online seafood shops include:
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Catalina Offshore Products: This highly-rated seafood company based in San Diego has an extensive selection of sushi fish like tuna, yellowtail, and salmon.
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Sea to Table: Sustainably caught wild domestic seafood that’s flash frozen right on the boat. They offer fish like tuna, salmon, and arctic char for sushi.
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SizzleFish: This online shop has decades of experience selecting and delivering fresh seafood nationwide. You can choose sushi kits or individual portions of fish.
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FultonFishMarket.com: This legendary fish market in New York City will ship their freshest catches nationwide, including tuna and salmon sushi sets.
Large Supermarket Chains
Many large supermarket chains like Kroger, Safeway, Whole Foods, and Costco now carry sushi-grade fish, which is a more convenient option.
Look for fish labeled as “sashimi-grade” or “sushi-grade.” It may be behind the seafood counter or in vacuum-sealed packaging in the frozen seafood section. Budget-friendly choices for sushi include tilapia, trout, and farmed salmon.
Frozen Fish
If you can’t find fresh sushi-grade seafood, high-quality frozen fish can work too. Freeze at -4°F or below for at least 7 days to kill parasites before defrosting to make sushi.
vacuum-sealed frozen tuna, salmon, or yellowtail labeled for sashimi or sushi are good options. You can also freeze fish yourself after buying it fresh. Cut into fillets, vacuum seal, label with the date, and freeze.
How to Tell if Seafood is Sushi-Grade
If you found some fish at the market or grocery store unlabeled as sushi-grade, here are some tips for evaluating if it will work for homemade sushi:
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Check the smell – It should have a fresh, mild, ocean-like smell. Any fishy, sour, or ammonia-like odor means it’s past prime condition.
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Look at the color – Whole fish and fillets should have bright, glistening flesh. Dull or brownish hues signal decomposition.
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Feel the texture – Fish should be firm and spring back when pressed. If the indentation remains, that indicates spoilage.
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Look at the fat content – For sushi, you want fish with white, lean flesh and less fatty marbling. The fattier the fish, the faster it spoils.
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Look at the eyes – Whole fish should have clear, bulging eyes, not cloudy or sunken eyes.
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Check the gills – Gills should be bright red. Brown or grayish gills mean the fish is old.
Following these guidelines will help you determine if the fish is fresh and of high enough quality for eating raw in sushi. When in doubt, ask your fishmonger or grocer for their opinion.
Proper Handling and Storage of Sushi Fish
To keep your sushi-grade seafood in optimal eating condition, be sure to store it properly at home:
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Keep fish chilled at all times, around 36-40°F. Use ice packs if transporting it in a cooler.
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Store sushi fish towards the back of the fridge where it’s coldest.
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Place fish on a rimmed plate or in a container to catch any drips.
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Wrap fish tightly in plastic wrap to prevent air exposure and odor transfer.
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Use fish within 1-2 days of purchasing for best flavor and freshness. The sooner it’s eaten, the better!
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Freeze any leftover pieces immediately, wrapped in plastic and placed in air-tight bags. Label with the date.
Following safe handling procedures will help maintain quality and reduce bacterial growth. Now you’re ready to make delicious sushi at home!
Tips for Preparing Sushi-Grade Fish
Here are some quick tips for prepping your pristine sushi-grade seafood:
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Defrost frozen fish slowly in the fridge overnight before use. Don’t thaw at room temp.
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Pat fish dry with paper towels and remove any scales or skin as needed.
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Cut fish into 1⁄4 to 1⁄2 inch thick slices across the grain using a sharp knife.
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Chill cut fish in the coldest part of the fridge until ready to use, up to 24 hours.
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Make sure your knife, hands, and cutting board are very clean before handling the raw fish.
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Add a squeeze of lemon or lime juice on cut fish to help inhibit bacterial growth.
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When ready to assemble sushi, cut fish into smaller strips or cubes.
And that’s it – you now have restaurant-quality sushi fish ready to roll into the perfect homemade sushi!
Frequently Asked Questions
Still have some questions about buying fish for sushi? Here are answers to some commonly asked questions:
What’s the best fish for beginner sushi making? Salmon is a great choice for beginners. It has a mild flavor, silky texture, and rich orange-red color. Salmon is also more affordable and readily available than tuna or yellowtail.
What Makes a Fish Safe to Consume Raw?
*Disclosure: The information below comes from both research and talking to different sushi chefs over the years. When eating raw fish, please always do your own research and make decisions based on your own level of comfort and risk.
1. The Type of Fish
When it comes to picking a fish to consume raw, not all fish are created equal.
There is a lot of raw fish on the menu at many high-end sushi restaurants. However, it is important to remember that some fish are more likely to have parasites and should only be preserved, treated, and served by trained professionals. So, there are a few fish that are safe to eat raw as long as basic safety measures are taken when they are caught, moved, and stored.
- Salmon—Farmed salmon is the safest kind to use for raw sushi at home. Wild salmon spend some of their lives in fresh water, which makes them more likely to get parasites.
- Tuna is one of the best fish to eat raw, without any processing, because it doesn’t get parasites very often.
- Yellowtail is safe to eat raw, but it can be high in mercury, so don’t eat too much of it.
- Seabass – Often treated with vinegar before consuming. Can be high in mercury.
- Halibut
2. How the Fish is Handled and Preserved
This one is by far the most important. It is very important how your fish is handled and stored from the time it is caught until you eat it. No matter how hard we try, we won’t always be able to see the whole process through. Your best bet is buying from a reputable purveyor as well as doing your due diligence. Once the fish is caught, it must immediately be frozen in order to kill any possible parasites. Ask the store or seller how often they get their shipments, if the fish was flash frozen after it was caught, and how long it has been out for sale. When in doubt, trust your gut, and your senses. Does the fish look fresh? Does it smell like the sea, or does it smell sour/rotten?.
3. How the Fish is Prepared
Once you have purchased your fish, there is one more step to consider for optimal safety. How you prepare your fish. If the fish was handled properly and you feel comfortable, you may consume it raw. However, many chefs and home cooks opt for additional preparation techniques, both for flavor as well as safety.
Preparation Techniques:
- Raw: No additional preparation
- Brine: Using salt and water. The salt inhibits the bad bacteria from proliferating.
- Marinate: Adding flavor and killing germs with acidic foods like vinegar, wine, fruit juices, and buttermilk
- Place the fish in a brine or marinade, and then pickle it. This process actually preserves the fish, not just flavors it.
- Cure: This word can mean brining, pickling, or marinating, but it specifically refers to the process of keeping fish fresh and stopping it from going bad.
Putting vinegar or citrus juice in a sauce and serving raw fish that way is always a simple way to make it safer to eat.