There’s no such thing as “sushi-grade” fish

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𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Chintagari, S., Hazard, N., Edwards, G., Jadeja, R., & Janes, M. (2018). Risks associated with fish and seafood. Preharvest food safety, 123-142. https://doi.org/10.1128/microbiolspec.pfs-0013-2016
-Hart, B. L., & Hart, L. A. (2018). How mammals stay healthy in nature: the evolution of behaviours to avoid parasites and pathogens. Philosophical Transactions of the Royal Society B: Biological Sciences, 373(1751), 20170205. https://doi.org/10.1098/rstb.2017.0205
-Hochberg, N. S., Hamer, D. H., Hughes, J. M., & Wilson, M. E. (2010). Anisakidosis: perils of the deep. Clinical Infectious Diseases, 51(7), 806-812. https://doi.org/10.1086/656238
-Iwamoto, M., Ayers, T., Mahon, B. E., & Swerdlow, D. L. (2010). Epidemiology of seafood-associated infections in the United States. Clinical microbiology reviews, 23(2), 399-411. https://doi.org/10.1128/cmr.00059-09
-Sugiyama, H., Shiroyama, M., Yamamoto, I., Ishikawa, T., & Morishima, Y. (2022). Anisakiasis annual incidence and causative species, Japan, 2018–2019. Emerging infectious diseases, 28(10), 2105. https://doi.org/10.3201/eid2810.220627

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety
https://www.foodandwine.com/costco-salmon-for-sushi-11800934
https://www.americastestkitchen.com/articles/6211-what-is-sushi-grade-fish-ask-paul
https://insight.dickinsonlaw.psu.edu/cgi/viewcontent.cgi?article=3933&context=dlra
https://sushimodern.com/sushi/sushi-grade-myth/

𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀:

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There’s no such thing as “sushi-grade” fish

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