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http://www.sushifaq.com/sushi-grade-fish.htm I did a little quick googling. According to the site above, sushi grade tuna has been frozen at a particular temperature and for a particular period of time. This apparently kills any microbes.

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17y ago

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Is it safe to eat thawed salmon?

Safety is relative, all raw foods carry a level of risk, but the risks are much higher for non-sashimi grade fish. First of all, sashimi grade is frozen very quickly after the fish is killed to preserve the flavors and freshness. The freezing process is also done in a way to kill any parasites. You have no idea how long it was until market grade fish was kept until or after freezing. Plus there is a big difference in the taste. The fish is quickly killed to prevent build-up of acids in the flesh for sashimi grade to protect the subtle flavors. In my opinion, it's just not safe all around. Spend the extra bucks and get sashimi grade.


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