Finally, additional confusion has been borne out of some widespread and misleading terminology. Some fish markets will have a section of their display cordoned off, containing a few pristine-looking pieces of tuna and salmon labeled “sushi-” or “sashimi-grade.” A great fish market may advertise sushi- or sashimi-grade hamachi and fluke as well. But, as anyone who has eaten much sushi knows, there are plenty of other fish in the sea. In indicating that these fish are safe to eat raw, the labels also imply—erroneously—that others are not.
I spoke to several experts to help demystify what “sushi-” and “sashimi-grade” mean, and to outline best practices for preparing fish at home for raw consumption.* If you’d like to just skip ahead to the tips, click here. For a more involved description of the risks inherent in eating raw fish, including the possibility of parasite infection and bacterial contamination, read on.
