"Sushi grade" is a term used to describe seafood that is safe for consumption raw, as is commonly done in sushi and sashimi dishes. Declaring seafood to be “sushi grade” or “sashimi grade” means that the seafood has been handled, stored, and frozen properly to minimize the risk of foodborne illness from parasites and bacteria such as salmonella and listeria.
However, it's important to note that there is no official certification or designation for "sushi grade" in the United States. The term is mostly used in the United States by seafood retailers and restaurants to indicate that the seafood is of high quality and safe to eat raw. The safety of seafood for raw consumption can vary depending on factors such as the type of fish, the water it came from, and how it was handled before reaching the consumer.
Another factor is the individual. People with food insensitivities may be more prone to experiencing when consuming raw seafood. There is a reason that restaurants put up signs that read something like the following: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.” Some people will always more prone to having trouble consuming raw proteins, even with the highest quality seafood.
Since there is no real official certification process for selling “sushi grade” seafood, consumers need to find a supplier they can trust. We at Alaska Gold Seafood want to be a supplier you can trust. We’ve had an unparalleled commitment to quality since 1944. All of our seafood offered for sale on this website is flash-frozen at the peak of its quality and can be used for sushi. You can read about our freezing processes here in this blog on seasonality.
Our top choice for sushi is our Albacore Tuna Loins. You can always sear or smoke our albacore tuna loins, but the best presentation is raw as sashimi or in a tuna poke like this recipe, one of our absolute favorites. Our albacore tuna are caught at the their peak on hook and line, then bled, and then immediately blast-frozen on the boat using freezers that get down to – 40 F. Getting the core temperature down as quickly as possible prevents “oil migration,” keeping the quality intact.
We hope to be your source for premium-quality sushi grade seafood.