which is where you might be on the lookout for fish labeled sushi grade or sashimi grade. So, what's the difference between ...

Processors buy only Grades A and B from fish brokers and Grade C and Rejects are delivered to wet markets in nearby cities. But why are processors in general, and likewise local fish brokers and ...

Can you explain the term sashimi-grade. I see it mentioned in recipes but never see it labelled that way in stores. Is it an industry term for "very fresh fish" or is it superior in other ways?