NFI Sushi Fact Sheet: Tips To Help You Select Fresh And Delicious Fish Meals

• Eating sushi is a great way to incorporate many types of fish and shellfish into a healthy diet. Fish and shellfish provide an array of nutritional benefits including a rich source of protein and low saturated fat content.*
• Sushi offers a wide variety of flavors and includes multiple species of fish and shellfish such as tuna, mackerel, salmon, sea bass, trout, swordfish, crab and shrimp.
• Enjoying sushi is a great way to sample new and different taste combinations. Sushi offers a number of more exotic seafood species including eel, octopus, and squid.
• When dining out for sushi, choose a reputable restaurant service that provides high quality products in a clean environment.
• Watching sushi chefs at work is an exciting part of dining out. Sushi chefs should properly clean their hands or wear disposable gloves during food handling and preparation. Knives and cutting surfaces should be sanitized frequently to avoid cross contamination.
• Most fish used in sushi is required to be frozen prior to preparation. This process helps to ensure the fresh quality of the meat and also helps to ensure safety.
• Whether at home or dining out, all seafood and raw fish should be refrigerated or well chilled at a temperature at or below 38 degrees Fahrenheit.
• Sushi for home consumption should be prepared by trained personnel at retail food stores and specialty shops. Home preparation by consumers is not recommended.
• While eating sushi is a fun and enjoyable experience for many, there are special groups that must take caution. Individuals with compromised immune systems and pregnant or nursing women are not encouraged to consume raw animal proteins of any type, including seafood.