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On Thu, 19 Feb 2004 20:48:26 GMT, wrote:

>Is the fish used for sashimi by definition (or usually) a higher quality
>than used for sushi, or is it just cut differently and served without
>rice?

No and yes. So-called 'sushi grade' has about the same significance as
'organic' used to. It simply means either very fresh or very quickly
frozen after catching. Since sashimi is raw fish, and sushi often
*includes* raw fish, you want the highest quality possible for both.