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.
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 :)”