First of all, the freshness of the fish is the most important thing. Take the general deep-sea fishing as an example. Generally, from fishing on the boat, bleeding in ice water and chilled to making sashimi platter for diners to eat within 7 days, we call it sashimi level.

For example, sashimi salmon is subject to stricter inspection and control. The US Food and Drug Administration recommends that salmon frozen at -20 degrees Celsius for at least 168 hours can be used as sashimi-grade salmon.

Secondly, while the freshness meets the previous requirement, the individual size of the fish, such as more than Jin or according to the growth cycle of the fish, reaches the specification of sashimi, which is also called sashimi level.

Thirdly, it involves the storage technology and sanitary conditions. Sashimi fish can also be divided into fresh fish, chilled fish and frozen fish. Each type has corresponding standards to identify whether it belongs to sashimi level. Large tuna, after eviscerating, is preserved by freezing equipment at -60 degrees, and then thawed step by step before eating, and then made into sashimi. Because of the particularity of tuna, such sashimi is also good.

Non-sashimi level:

It mainly refers to other situations other than the corresponding sashimi level, such as those that do not meet the corresponding food standards, fish catching methods, storage methods and transportation methods, and are only suitable for cooked food and used for raw food with potential safety hazards.

For example, the catch caught by ocean trawling, in which the fish struggles, is equivalent to suffocated fish. The fish blood remains in the body, which accelerates the growth of fish bacteria. In the process of squeezing, the fish will also be damaged. In addition, the environment for operation preservation and the time for returning home are usually several months, so this kind of ingredients is suitable for cooked food and is not recommended to be used as sashimi ingredients. Safety and taste are very different.