Is Sushi-Grade fish really not a thing?
Seafood aisle at Japanese supermarket
Have you ever picked up a pack of salmon from the grocery store, excited for a homemade sushi night? If so, you're not alone—I've seen countless TikToks of people doing just that.
Back when my husband and I lived in Arkansas, that was the only way we could get our fix of raw fish. But every time I scrolled through the comment sections of these videos, I noticed the same questions popping up:
"Is that safe?"
"Is that sushi-grade?"
And then, without fail, someone would swoop in aggressively to declare:
"Sushi-grade fish isn't a real thing!"
Seeing the same responses more than a dozen times puzzled me. Was there some movement behind this narrative? Curious, I asked ChatGPT, and—no surprise—it all seemed to trace back to Kenji López-Alt, Alton Brown, and other food personalities. As someone who spent a year studying food poisoning causes and food safety laws in Japan as part of a program to get a Japanese Chef's license, I have much to chime in on this topic.
The Truth About "Sushi-Grade" Fish in the U.S.
It turns out that "sushi-grade" isn't a regulated term in the U.S., meaning there are no official standards for whether something labeled as such is safe for raw consumption. This is why some people love to correct anyone who uses the term. I understand their point: 'Hey, don't think a fish is safe just because it says 'sushi-grade' on the package.' Fair enough, but does the misuse of the term mean we should stop using it altogether?
Just because the term' sushi grade' is not regulated doesn't mean grocery store fish with the label is automatically unsafe—it just means you have to understand the risks.
I've also seen people bring Japan into the conversation, claiming:
"Sushi grade isn't regulated, especially outside of Japan!"—which couldn't be further from the truth.
So, let's talk about raw fish in Japan.
Is Raw Fish in Japan Safer?
Japan has a strong reputation for high-quality, clean, delicious raw fish. And yes, fresh seafood is deeply rooted in Japanese culinary tradition. But does that mean it's inherently safer?
Not necessarily.
One primary reason raw fish tastes so good in Japan is that much of it is indeed fresh—not previously frozen. Japanese food labeling laws require fish intended for raw consumption to be marked "fresh" or "previously frozen." Fresh fish is often more expensive, and many people prefer it.
But if raw fish in Japan isn't always frozen, why aren't people constantly getting sick?
The Risks of Eating Raw Fish
The truth is, they do get sick—but they take the risk because fresh fish tastes better.
There are two main concerns with raw fish: bacteria and parasites.
Bacteria – This is mainly controlled through proper cold chain management, fish handling, and storage. The U.S. and Japan likely handle this in similar ways.
Parasites (Anisakis worms) – This is where expertise comes into play. Anisakis parasites are visible to the naked eye, so skilled fishmongers and chefs rely on experience to spot infected fish and avoid using them for raw consumption.
A good example is salmon. Japan does not consume local wild salmon raw because it has a high risk of Anisakis infection. Instead, most raw salmon in Japan is imported farmed salmon, which is considered much safer. Salmon is particularly risky because it spends part of its life in freshwater, and it is uncommon to eat freshwater fish raw in Japan due to the higher parasite risks.
But salmon isn't the only fish with parasites. Many typical sushi toppings—such as mackerel (saba), sardines (iwashi), horse mackerel (aji), Pacific saury (sanma), squid, flounder, and bonito (katsuo)—also carry a risk.
So, what measures are taken to ensure these fish are relatively safe for raw consumption without freezing?
Proper handling – Quickly removing the innards reduces the risk of parasites migrating into the flesh.
Physical inspection – Experienced fishmongers and chefs visually check for parasites and avoid using infected fish for raw consumption.
Curing methods – Some fish are cured with salt or vinegar, which doesn't kill parasites but can cause them to wriggle out, making them easier to detect and remove.
Although it is not a scientifically proven method to ensure safety, it's a common belief in Japan that Anisakis is weak to physical damage, so thoroughly chewing can be the last resort that one can practice when eating raw fish/seafood.
Is Eating Raw Fish Safer in the U.S. Than in Japan?
This might surprise you, but yes—at least in terms of parasite risk.
In the U.S., the FDA recommends that most fish intended for raw consumption be frozen first to kill parasites, but enforcement varies. Some fish, like farmed salmon and certain tuna species, are exempt from this guideline.
Japan has guidelines similar to those of the U.S. on how to prepare fish for raw consumption. Even though fish labeled "for raw consumption" must be marked as either "fresh" or "previously frozen" under Food Labeling Act (食品表示法). The "for raw consumption" label just means the fishmonger deemed the fish relatively safe. In this sense, Japan's labeling "for raw consumption," although backed by an official regulation, in practice, isn't too different from the "sushi-grade" label in the U.S., which is just up to the seller.
Since raw fish at Japanese restaurants in the U.S. is more likely to have been frozen—likely because safety is prioritized over taste and more fish are imported than locally sourced—it is safer than in Japan when it comes to parasites. Statistically speaking, fewer than 100 cases of Anisakis infection are reported annually in the U.S. (though fewer people consume raw fish regularly in the U.S., and the possibility of underreporting is to be factored in), compared to approximately 20,000 cases reported annually in Japan. Some sources, such as NHK, claim that up to 95% of global Anisakis cases occur in Japan. However, this figure lacks a definitive citation. Anisakis is one of the leading causes of food poisoning in Japan, often surpassing bacterial food poisoning cases.
It's a classic high-risk, high-reward scenario when it comes to raw fish. While frozen fish is safer, it doesn't quite match the taste of fresh fish.
The Reality of Food Poisoning from Sushi
As someone who understands the risks involved, I can't help but feel anxious when I see new mothers indulging in post-labor 'sushi treats.' The thought of them getting food poisoning while recovering from childbirth—when their bodies are already in a delicate state—is a concern for me.
Even in my culinary school in Japan, our instructors repeatedly warned us before our internships:
"Do not eat raw fish right now. If you get food poisoning and can't complete your internship, you won't graduate."
That warning alone tells you how real the risk is. I do have to mention here that there has never been a case of death from Anisakis in Japan (not including those who were allergic to Anisakis). The parasite cannot complete its life cycle in humans and is eventually expelled after about a week. However, the intense inflammation it causes can lead to serious symptoms, including severe abdominal pain, nausea, vomiting, fever, hives, and difficulty breathing. Symptoms typically subside once the parasite is expelled.
The Bottom Line
If you're eating raw fish—whether in Japan or the U.S.—it all comes down to who prepared it and how they handled it.
Buying a block of raw fish labeled 'sushi grade' from a Japanese supermarket, where an in-house fishmonger has been trained in Japan and has filleted fish for years? I'd eat it raw without a second thought.
Buying sushi-grade fish from a big-box store? I'd look into each package to find out how it was handled, whether it was farmed or fresh, and other details.
At the end of the day, raw fish is never completely safe. Enjoying raw fish requires knowledge, risk assessment, and trust in your source. Whether you're eating sushi in Tokyo or making it at home in the U.S., knowing where your fish comes from and how it was handled makes all the difference—oh, and don't forget to chew thoroughly, just in case!