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‘Sushi grade’ means that the fish is of the quality which is safe to eat raw.

You can buy it at Weee! Asian Market, www.sayweee.com.

Sushi grade salmon is best consumed within 24 hours of purchase when stored properly. If frozen, it can last up to 2 months.

Yes, sushi grade salmon can be cooked. However, it is often enjoyed raw to preserve its original flavor and texture.

Yes, like any fish, sushi grade salmon can spoil if not refrigerated correctly or used past its freshness date.

It's possible but difficult, as it requires freezing the fish at specific temperatures to kill any parasites. Buying pre-frozen sushi grade salmon is safer.

Yes, sushi grade salmon can be grilled, but it may lose the unique texture and flavor that is enjoyed when eaten raw.

Yes, sushi grade salmon is usually sold as a boneless fillet or a loined product.

Salmon becomes sushi-grade when it has been frozen to a specific temperature for a certain period to kill any parasites, making it safe to eat raw.

Sushi grade salmon is not necessarily healthier than cooked salmon, but it does retain more of its original flavor and texture.

Sushi grade salmon should be kept refrigerated at a temperature below 40°F. For extended storage, it can be frozen.

Yes, you can freeze sushi grade salmon for up to two months.

Some farm-raised salmon may be considered sushi grade after freezing treatment to kill parasites. However, the quality and safety depend on farming practices.

Sushi grade salmon has a rich, buttery taste. It is often described as having a silky, soft texture when served raw.

Prices may vary based on location and purveyor, but on average, you can expect sushi grade salmon to cost between $20 to $30 per pound.

Yes, sushi grade salmon is often used for sashimi, as it is safe to eat raw and of a quality that optimizes taste and texture.