Two of the most commonly used terms when referring to raw fish are sushi grade and sashimi grade - but is there really a ...

Can you explain the term sashimi-grade. I see it mentioned in recipes but never see it labelled that way in stores. Is it an industry term for "very fresh fish" or is it superior in other ways?

Two of the most commonly used terms when talking about fish that are supposedly safe to eat raw are "sushi grade" and "sashimi grade." They're most often used by fishmongers to signify that ...