Once you have purchased your fresh sushi grade fish, you’ll want to take extra care when you transport and prepare it to reduce the risk of food-borne illnesses. Seafood should be transported on ice and refrigerated or frozen right away, depending on when it will be consumed.
If the fish is frozen, it should be thawed out in the refrigerator to prevent it from dropping into the temperature danger zone of 40 degrees Fahrenheit (4 degrees Celcius) or higher. When preparing the fish, keep your work area, tools, and hands clean to ensure that your sushi grade fish is as sanitary as possible before serving.