Sushi and sashimi are two Japanese dishes often mistaken for each other, but each has its own meaning. While sushi is commonly thought to mean raw fish, it actually translates to “vinegar rice” and refers to a dish that typically includes seasoned sticky rice, often paired with seafood, vegetables, or other ingredients. Sashimi, on the other hand, specifically refers to thin slices of raw fish or meat, such as salmon or tuna, served without rice. For fish to be deemed “sushi-grade” or “sashimi-grade,” it must meet strict FDA standards to ensure safety. This includes rapid handling, where the fish is quickly caught, bled, gutted, and frozen at -31°F or lower to kill parasites. However, these labels are not government-regulated, so finding a trusted seller is essential for both quality and safety when enjoying raw fish.