How Should Raw Fish for Sushi (Sashimi-Grade) Be Stored?

The safety of fish intended to be eaten raw cannot be determined from a “sushi-grade” or “sashimi-grade” label alone. What does sashimi-grade mean?The label alone does not establish that parasite control has been carried out; verify species-appropriate parasite control with the supplier. FDA methods include freezing and storing at −20°C / −4°F or below for a total of 7 days, or freezing at −35°C / −31°F or below until solid and holding at that temperature for at least 15 hours. Do not assume an ordinary home freezer achieves these conditions. Freezing does not eliminate all harmful germs; cooking the fish is the safest option. What matters when bringing it home?Maintain the cold chain, preferably using an insulated cooler bag, and immediately refrigerate the fish at 4°C / 40°F or below. Follow any shorter storage instructions from the seller and plan to use it the same day. These precautions do not eliminate the risk of raw consumption. Juices from raw fish and other raw meats must not contaminate ready-to-eat foods; use separate, leakproof containers. What do color and smell show?Discard fish with signs of spoilage such as a sharp sour or ammonia odor. Normal appearance and smell do not establish suitability for eating raw. Is additional home freezing needed?Do not decide based on the label or the fact that the fish was once frozen; follow the supplier’s verified process and storage instructions. If suitability for raw consumption cannot be verified, cook the fish, provided it has been stored safely. How should it be sliced?Prepare it close to serving, keep it cold while waiting, and use a clean knife and cutting board. Wash utensils that touched raw fish with hot, soapy water before using them for other foods; wiping with a damp cloth is not adequate cleaning. Pregnant women, young children, older adults, and people with weakened immune systems should not eat raw fish.