Hot top: “sushi-grade” and “sashimi-grade” are marketing terms that mean nothing in terms of food safety. Freezing inactivates pretty much any parasites that might have been in the fish.
I’m going to leave these claims unsourced, because I think you should look it up and judge the credibility of the research for yourself.
Fishy smell in saltwater fish is caused by breakdown of TMAO to TME. You can rinse off TME on the surface to reduce the smell. Fresher fish should also have less smell.
So if people are saying “sushi grade” when what they mean is “fresh,” then why not just say “fresh?” It’s a marketing term.
Hot top: “sushi-grade” and “sashimi-grade” are marketing terms that mean nothing in terms of food safety. Freezing inactivates pretty much any parasites that might have been in the fish.
I’m going to leave these claims unsourced, because I think you should look it up and judge the credibility of the research for yourself.
It’s partially about taste isn’t it? Sushi grade and sashimi grade will theoretically smell less fishy
Fishy smell in saltwater fish is caused by breakdown of TMAO to TME. You can rinse off TME on the surface to reduce the smell. Fresher fish should also have less smell.
So if people are saying “sushi grade” when what they mean is “fresh,” then why not just say “fresh?” It’s a marketing term.
I always thought sushi grade was just the term for “really really fresh :)”