It's worth pointing out that there is no such thing as "sushi-grade" fish in the US. The fish used in commercial sushi is always flash-frozen on the ship. Neith

It's worth pointing out that there is no such thing as "sushi-grade" fish in the US. The fish used in commercial sushi is always flash-frozen on the ship. Neither the USDA or FDA have designations for fish similar to the grades they have for say beef. There is a regulation around freezing temperatures in order for it be sold for raw consumption but this has nothing to do with the quality of the fish. The regulation is used to guarantee parasite destruction. I can highly recommend the book "The Sushi Economy" by Sasha Issenberg for a very interesting look at how the sushi trade works.