Do
- Buy sushi fish only from suppliers who state it is suitable for raw consumption and keep their documentation.
- Follow your food-safety plan or regulator for parasite-control freezing. This often needs a freezer colder than a standard −18 °C model.
- Store raw fish tightly wrapped, on ice, in a refrigerator at 0 to +2 °C.
- Cut only what each service needs and keep the rest refrigerated.
- In sushi display cases, keep fish covered and check the temperature at the fish surface, not just the case setting.
- Use separate boards and knives for raw fish and sanitise them often.
Avoid
- Do not use ordinary market fish for raw service without verifying its source and freezing history.
- Do not leave sliced fish out at room temperature, even for short periods.
- Do not display sushi under strong lights without effective refrigeration.
- Do not refreeze thawed fish.
In Indian conditions
Sushi is growing in Indian metros, but much of the fish is imported or travels long distances. Confirm cold-chain documentation on receipt. Sushi counters in hot malls or open kitchens face high ambient loads; a display case designed for deli and sushi service holds temperature better than a general-purpose cabinet. For parasite-control freezing, KALT's deep-freezer range includes ultra-low models, but confirm the temperature and time your food-safety plan or regulator requires. Power cuts are a serious risk for raw fish; have a plan for moving stock to iced containers.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.