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The Japanese sashimi culture is more than just eating raw fish, it is also about the dedication and detail that is put into doing the thin slices as well as eating slowly and also think of minimising the... Read More
The Japanese sashimi culture is more than just eating raw fish, it is also about the dedication and detail that is put into doing the thin slices as well as eating slowly and also think of minimising the amount of food that is being wasted. You will see this in sushi restaurants where the serving size is small and the offcuts are being made into salads and baby sushi rolls.
Not all fresh fish can be eaten raw, therefore we always see tuna and farmed salmon in the market. For other fish, it needs to be frozen fish in a super freezer (-60 degree celsius) for killing parasites. Therefore it is best to purchase sashimi grade portions and fillets from seafood sellers.
At FishMe!, we have a wide selection of whole fish, portions and fillets which are sashimi grade. Not all raw seafood can be used for sushi and sashimi. Only the freshest premium grade fish can be considered at sashimi grade fish (or sushi grade fish) which is safe to eat raw. You can purchase one of these to slice it yourself. The beauty of it is you can control the portion size of the sashimi or you can purchase large portions for sashimi and making ceviche or aburi at the same time.
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View full detailsSashimi-grade Fresh 1kg per piece