Fish For Sushi an Industry Favorite for Quality, Freshness and Safe Quality Food (SQF) Level 3 Certification

Posted: Feb 27 2016

U.S. Studies show that a growing number of people are preparing meals at home these days, and they’re using more fresh foods than in previous years.

They’re also looking for fresh foods that can be purchased locally, which may or may not be a good thing from the perspective of food supply-chain risk, as factors like natural vs. artificial preservatives, simplified producer-to-consumer distribution processes and, of course, the origins of and conditions under which sellers store and display their fresh foods. This is especially true when it comes to seafood.

Take, for instance, the problems Chipotle restaurants experienced in 2014, including outbreaks linked to a variety of different pathogens: E. coli O157:H7, E. coli STEC O26, Salmonella, nor virus, and possibly hepatitis A.  This means the contaminants were caused by different sources at different outlets. The food, foods, or individuals responsible for Chipotle’s pathogen outbreaks are uncertain, which means it’s difficult to determine how to prevent them.

Chipotle’s is just a high profile example of food quality gone awry in restaurants and food markets nationwide. In the world of fresh fish—and Americans love their seafood fresh off the boat—fear of contaminants runs deep.

Sushi is meant to be made with only the freshest tuna available, and has become so popular a dish throughout the U.S., people are beginning to forget it hasn’t always been available here. More and more people enjoy preparing sushi and sashimi at home, since they make for a quick, delicious and nutrition-packed meal for busy families, and favorite for dinner parties and casual gatherings.


Fish For Sushi has enjoyed a marked increase in the demand for its all-natural sashimi for a number of reasons. Caught using long line methods only, far out in Pacific waters to minimize impact on the environment and other species, Fish For Sushi’s bigeye, yellowfin, and bluefin tuna contain no artificial enhancements—no smoke treatments, no carbon monoxide treatments, no mercury and no additives. And when it’s delivered to your door, it’s delivered with all the freshness it had when it was first caught.

Shopping for “sushi-grade” tuna at your local grocery or fish market offers no guarantees that the sushi fish you’re buying is safe. Even the term “sushi-grade” is often used to suggest that the sashimi you’re taking home comes with any guarantee of freshness. In the U.S., there is actually no regulation governing the use of the designation “sushi-grade,” which means it can actually be used to describe almost anything. Thankfully, most sashimi vendors don’t want to make their customers sick, so they only apply “sushi-grade” labeling to their freshest cuts, but even those come with no guarantees regarding mercury levels, storage conditions or harmful additives used to make the fish appear fresher than it really may be.

There is a standard for food safety called Safe Quality Food (SQF) Level 3 Certification provided by the Safe Quality Food Institute (SQFI), a globally trusted, recognized and accepted food safety and quality program. SQF 2000 – Level 3 is the most stringent and highest-level certification awarded by SQFI.

Fish for Sushi is SQF Level 3 certified, which may surprise some people considering it’s ordered online and delivered to your home. SQF Level 3 Certification’s provides customers and consumers with the peace of mind of knowing the product they are eating comes from a consistently safe, and high quality source all the way through the food supply chain.

How does Fish For Sushi do it? Beginning on the tuna boats far out in the ocean, fitted with state-of-the-art super-freezing equipment, our tuna are gilled, gutted and immediately placed in the super-freezer, which suspends natural decomposition.


Within 20 hours post-catch, Fish For Sushi tuna is frozen to -76 F, and remains stored at -76 F until it's ready to be delivered to your door.  Super-frozen tuna captures the freshness of the just-caught fish, and has the added benefit of killing natural parasites that are found in all fresh fish.

Once a customer orders their top quality super-frozen sashimi, it is vacuum-sealed and shipped at the precise temperature to ensure freshness upon delivery. We also send instructions for properly defrosting your super-frozen tuna. Your Fish for Sushi sashimi will arrive within 48 hours, super-frozen, ready to defrost and eat. 

In Japan, where most tuna is consumed, 80 percent of the tuna served in homes and restaurants is super-frozen. It's simply the best method for delivering high quality tuna.

Conventional freezing methods typically require preservatives or other treatments to maintain or enhance the tuna’s color, due to the fact that tuna continues to oxidize under conventional freezing methods and will turn to a unattractive brown color if additives are not used to enhance its appearance.

Food safety is a national priority, especially with the Food Safety Modernization Act being signed into law. Achieving this certification demonstrates that, through Fish For Sushi’s commitment to providing safe, high quality fresh seafood, our food safety and quality systems are best in class.  In addition, SQF Level 3 Certification demonstrates exemplary operations, leadership, and commitment to achieving excellence.
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