Sashimi Grade

The FDA Food Code recommends freezing fish at -20°C for 7 days, or -35°C for 15 hours to kill parasitic nematodes (Anisakis), tapeworm larvae, and other parasites. 'Sashimi grade' is not a regulated label — any vendor can use the term regardless of handling practices. Farmed Atlantic salmon and bluefin tuna (raised on controlled diets without exposure to wild parasite hosts) are among the few fish considered safe to serve raw without freezing. Aquaculture conditions, water quality, and feed composition affect both parasite risk and flesh texture/flavor of sashimi-quality fish. Traditional Japanese relationships between fishing fleets and sushi restaurants prioritize freshness protocols that exceed regulatory minimums.