As a food blogger who’s been known to write about sushi from time to time. I often get asked how to pick good “sushi grade” fish. As you might have guessed by the title of this post, “sushi grade” is the culinary equivalent to leprechauns or the Easter bunny. This week over at PBS Food, I’ve written in depth about why you can’t trust the label, along with tips to help keep you safe.
The Myth of "Sushi Grade"
All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe.