Yes and no. "Sushi-grade" is a colloquial term meaning the fish is safe to eat raw and has nothing to do with its actual quality. Provided it's been frozen for at least seven days or flash-frozen ...

shellfish and more delivered straight to your door with a seafood delivery service. Of the ones we tested, Fulton Fish Market was our favorite due to the large selection, including sushi-grade ...

a start-up developing a direct-to-consumer delivery service for sushi-grade fish. The all-you-can-eat event featured over 50 vendors offering samples of their fish and other products. Though the ...

Those filleted blocks of fish labeled as sushi-grade aren't a bad call. Just keep in mind their title isn't regulated by a central governing body. The enforcement of a sushi-grade label is all up ...

Immersion blenders are one kitchen tool that even some seasoned home cooks don't have in their arsenal -- but they should.

Of course, the risk becomes much lower with sushi-grade or sashimi-grade cod if you can find a fishmonger that follows FDA ...

breadcrumbs or other fish; serve it with a sauce or stew; or preserve it by drying, salting, hot-smoking or cold-smoking it. Sushi-grade fish, when specially prepared, can also be eaten raw.

While some restaurants don't have the luxury of importing sushi-grade fish or rice from Japan, many restaurants do, but these are sometimes overlooked. So often, we indulge in fresh, sushi-grade ...

a reimagined supply chain of fish, the company tells me exclusively. Rather than ‘sushi-grade,’ the company labels the final product with the newly-trademarked term, ‘Seremoni-grade.’ ...

so sashimi-grade is nothing to worry about. If you’re making sashimi or fish-based sushi, you’ll soon know if the fish you bought from your local shop isn’t good because it will have an ...

Sushi lovers will be very at home at Blue Fish Japanese Grill & Sushi Bar. However, there’s a lot more to like about Blue Fish than just sushi. The extensive menu includes appetizers such as baked ...

However, Yoshinobu Kimura is rewriting the script. At Sushi M in Tokyo’s Aoyama neighborhood, Kimura is blazing a trail for a new breed of sommelier — one who doesn't just complement the chef ...