The popularity of sushi in the U.S. raises questions about fish safety and the meanings behind sushi-grade and sashimi-grade labels. While these terms suggest a certain quality, they are not regulated by the FDA and primarily serve as marketing tools. Ensuring safety when consuming raw fish revolves around proper freezing methods to eliminate potential parasites. The FDA recommends freezing fish at specified temperatures for designated time periods to make it safe for raw consumption. Therefore, consumers need to purchase fish from reliable sources to mitigate health risks.
While the terms sushi-grade and sashimi-grade are common, neither is regulated by the FDA, making it crucial for consumers to understand their true significance.
The difference between sushi-grade and sashimi-grade fish is mainly a marketing strategy, as both terms are used to instill confidence but lack formal safety regulations.
Safe consumption of raw fish is contingent on proper handling; freezing procedures are important to eliminate parasites that may be present in raw seafood.
Consumers should prioritize buying from trustworthy sellers since claims of safety and quality concerning sushi or sashimi-grade fish are determined by the seller.
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