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SemiSigh12 t1_iu2ro4e wrote

If we're talking about the US, my understanding is that the term "sushi grade" is unregulated and generally used to identify fresher, higher quality fish. While it can mean that it was flash frozen, as many of these other posts indicate, it does not necessarily mean that it was and can be used as a marketing ploy.

However, confusingly, I have seen information saying that the FDA does have standards for fish the care of fish meant to be eaten raw, which include freezing it to specific temperatures for specific lengths of time to kill parasites.

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rubseb t1_iu3jbl6 wrote

All* fish that is served raw or undercooked in the US (in a commercial setting) must have been frozen to a certain temperature for a certain length of time (FDA Food Code 3.402.11-12). This has nothing to do with it being "sushi-grade", which is indeed an unregulated term.

*The only exceptions are certain species of tuna (presumably because their risk of parasites is low), and aquaculture fish that are raised in a controlled manner that prevents parasites.

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