(since 1999) Logo


Home   |   FOOD ARTICLES   |   Food Trivia   |   Today_in_Food_History   |   Food_History_Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_and_Events

Food Articles, News & Features Section


  You are here > 

HomeFood ArticlesFish & Seafood >  Sushi Fact Sheet




More than 1,000 schools & classes listed for all 50 States, Online and Worldwide





Tips To Help You Select Fresh And Delicious Sushi

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 sushi restaurant service that provides high quality products in a clean environment.

Sushi Plate Two

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.

Sushi Plate One

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.

For more than 60 years, the National Fisheries Institute (NFI) and its members have provided American families with the variety of sustainable seafood essential to a healthy diet.  For more information visit:

Go to Top of page


  Tilefish: History & Facts   |   Amberjack Facts & Use   |   Mullet Fish   |   Tilapia Description & Facts   |   Tilapia: Grilling Perfect Tilapia   |   King Mackerel   |   Spanish Mackerel   |   Grouper   |   Snapper   |   Bighead Carp   |   Asian Carp Become A Major Problem   |   World Fisheries In Crises   |   Swai Fish (Pangasius)   |   Alaskan Wild Black Cod   |   Aquaculture Production & the Environment   |   Bluefish   |   Catch Shares Fisheries Management   |   Catfish, Farm Raised   |   Caviar From Russia with Love   |   Caviar: Description & Facts   |   Cod: British Gold   |   Cyanide Fishing   |   Fish Facts & Health Benefits   |   Fish Farms: Raising Fish on Inland 'Farms'   |   Fish, Becoming More Expensive by the Day   |   Fish, Something Fishy Going On Here   |   Flounder   |   Jellyfish   |   King Salmon   |   Komoci Konbu, Herring Eggs on Kelp   |   Mackerel, Wild   |   Mahi-Mahi   |   Pompano   |   Ocean Fisheries & Overfishing   |   Salmon, Wild or Farmed   |   Salmon of Wisdom   |   Salmon Facts & Types   |   Salmon, Wild Salmon & Dams   |   Sockeye Salmon Record Run   |   Shark   |   Shark Finning   |   Smoked Fish   |   Striped Bass   |   Sushi Fact Sheet   |   Swordfish   |   Trout: Fit for a King   |   Trout In Trouble   |   Atlantic Bluefin Tuna in Trouble   |   Tuna on the Grill   |   Yellowfin Tuna   |   Whales Still Hunted in 2012  
  Home   |   About & Contact Us   |   Chef James Bio   |   Website Bibliography   |   Recipe Contests   |   Food Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.  All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.