Preparing homemade sushi requires selecting high-quality raw fish to ensure safety and enhance flavors. It is crucial to choose fish labeled as safe to eat raw or sushi-grade. The quality of raw fish is regulated only regarding its safety for consumption, unlike beef. Sushi-grade fish must be handled hygienically and often frozen at specific temperatures to eliminate harmful parasites or pathogens. Consumers should look for specific labeling and sourcing guidelines when purchasing raw fish, particularly in regions where raw fish is less common.
"Always make sure the labeling says is safe to eat raw or sushi-grade. If you're not sure, do not consume it raw."
"Unlike beef, which is categorized into a standard set of cut grades measuring taste and texture by the U.S. Food and Drug Administration, raw fish quality is only enforced in terms of its safety to eat raw."
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