"Sashimi 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. And "sashimi grade" becomes a sort of meaningless term, like the word "fresh." What exactly does "fresh" mean? It's certainly a quality descriptor, but whether something is "fresh" or not can vary depending on a number of factors including the subjective perspective of the person evaluating what "fresh" is.
Another factor in determining whether a fish is "sashimi grade" is the individual. People with food insensitivities may be more prone to experiencing issues 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 be more prone to having trouble consuming raw proteins, even with the highest quality seafood. And even the healthiest of us can be prone to illness when consuming animal proteins in raw form.
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 are 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.
At a basic minimum, to prevent parasites, to eat seafood raw it needs to be blast frozen to -10F or colder and held at this temperature for more than 7 days, which is what we do with all of our frozen seafood for sale on this website.
Many of our customers do eat our frozen seafood raw and enjoy it.
We hope to be your source for premium-quality sashimi grade seafood.
