master-cooks | What To Look For When Buying Sushi Grade Fish

When buying sushi grade fish, freshness is paramount. The fish should have a clean, ocean-like aroma without any hint of a fishy smell. Look for clear, bright eyes if the fish is whole, as cloudiness can indicate age. The skin should be shiny and moist, and the flesh should be firm to the touch, bouncing back when pressed. Color is another critical factor; vibrant and consistent coloration typically indicates freshness, with tuna being a deep red and salmon a rich orange. Sushi grade fish is often frozen to kill parasites, so understanding the supplier's freezing process can be reassuring. Purchasing from reputable sellers who specialize in sushi grade options can ensure proper handling and storage. It's also advisable to inquire about the fish's sourcing to ensure it’s sustainably caught, which is increasingly important for environmental and ethical considerations. Always buy from trusted sources that can confirm the fish is safe for raw consumption, as this designation involves stricter standards than regular fish. Finally, trust your instincts—if anything seems off about the appearance, smell, or texture, it's best to look elsewhere.

Check color and aroma for freshness

Understanding what "sushi grade" means in relation to fish is crucial. In the United States, there are no official regulations governing the term "sushi grade." However, the FDA does have guidelines for serving raw fish in restaurants and retail establishments. To eliminate pathogens, fish must be frozen at specific temperatures for a designated period, with the exception of farm-raised salmon and certain types of tuna, which are generally free of parasites. Freshwater fish are not typically used for sushi, ceviche, or other raw preparations due to a higher risk of parasites.

As a result, assessing the quality of raw fish beyond these standards is up to you. "The first thing you'll notice is the color," explains Robert DiGregorio. "If the color appears flat, dull, or unnatural, or if the fish seems to be changing color—turning brown or greenish—that's a strong sign that the fish isn't fresh." Conversely, you want to see vibrant colors. "The fish should have a natural luster, and the flesh should be translucent."

Next, give it a good sniff. "It should have a clean, bright aroma—fresh and light," DiGregorio advises. "Perhaps a hint of saltiness reminiscent of the ocean." He also encourages you to ask to smell the fish if it's displayed behind glass. "If it has a sour, pungent, or otherwise off smell, do not purchase it."

Sushi grade fish just feels right

The next aspect to consider is somewhat subjective: texture. You're aiming to find the ideal balance between firmness and softness. This is a skill that develops over time as you work with specific types of fish. Even among similar species, there can be noticeable differences in how yellowfin and bluefin tuna feel and taste when you take a bite.

"Different fish exhibit varying textures based on factors like fat content, oil content, and moisture levels," explains Robert DiGregorio. "Moreover, different cuts from the same fish can present distinct textures. For instance, the rich, buttery mouthfeel of otoro contrasts with the firmer akami (red meat) from the same tuna." In the case of large tuna like bluefin, various parts—from the gill flesh to the belly and back—are utilized for different styles of sashimi or sushi, each with its own name; "otoro" denotes the fattiest section of the tuna.

For DiGregorio, the overarching goal remains consistent when assessing any piece of fish. "Ideally, fresh fish should possess a firm, smooth texture, but it shouldn't be hard or tough." It should spring back without leaving an indentation when lightly pressed. "The flesh should have a slight bounce, avoiding excessive softness or mushiness." Beyond that, it relies on the chef's expertise and knife skills. "When sliced correctly," DiGregorio notes, "a piece of sushi or sashimi should nearly dissolve in your mouth."

What To Look For When Buying Sushi Grade Fish

Check color and aroma for freshness

Sushi grade fish just feels right

Recommended

Next up