That 'sushi-grade' label isn't a safety guarantee.

Probably, but it’s not a guarantee. “Sushi-grade” is a marketing term, not a regulated standard. The FDA doesn’t define it.

Most reputable supermarkets follow strict freezing guidelines (like -4°F for 7 days or -31°F for 15 hours) to kill parasites before labeling it sushi-grade. Tuna is also naturally lower risk for parasites than salmon, which helps.

But you’re trusting that specific store’s handling. If the tuna looks dull, smells fishy, or has been sitting in the case too long, skip it. Better to buy from a fishmonger you know or a store with high turnover.

When in doubt, cook it.