Sashimi grade fish

[RobbieTheTruth]

Does anyone make their own Sashimi at home?

Where do you source the fish?

[21TonyK]

Depends where you are in the UK but if you can get to anywhere on the coast and buy dayboat fish you'll be doing much better than a lot of fishmongers and/or supermarkets.

[krallicious]

21TonyK said:

Depends where you are in the UK but if you can get to anywhere on the coast and buy dayboat fish you'll be doing much better than a lot of fishmongers and/or supermarkets.

This is the only way to get the freshest (saltwater) fish. Find out what time the boats come in and buy direct. It is cheaper as well.

Or go to Japan

[AndyHCZ]

You'll hear different people say different things on this (even in Japan), but the best quality fish is not necessarily freshly caught because there's a texture vs flavour debate. See here http://fishforsushi.com/pages/learn-more-about-sup...

A lot of restaurants use fish that's been frozen to very low temperatures shortly after being caught.

[Mr Gearchange]

AndyHCZ said:

A lot of restaurants use fish that's been frozen to very low temperatures shortly after being caught.

I thought that was essential to kill off any nasty parasites.

Edited by Mr Gearchange on Saturday 24th January 19:17

[AndyHCZ]

Mr Gearchange said:

I thought that was essential to kill off any nasty parasites.

It is, although not all sashimi grade fish will have been flash frozen. I believe it's determined by the type of the fish and where it's been sourced (sushi experts please correct me!). I know that if you go to any really good sushi restaurant and you'll see them preparing fresh fish.

You have to be very careful with salmon and I think that tuna is the other end as it's a low risk with parasites.

[dmitsi]

It would be very unusual to eat any sushi that has not been frozen. There are only a couple of fish out there that are suitable for eating fresh, but even these will have most likely been frozen. A tuna which can be eaten fresh would taste much better if chilled overnight as the flesh firms up. Commercial fishing all freeze their catch at sea so they can carry on fishing until the boats full. I'd be very wary of going to a local day boat fisherman for sushi fish unless you plan to freeze it yourself before eating.

[boxst]

Mr Gearchange said:

I thought that was essential to kill off any nasty parasites.

Edited by Mr Gearchange on Saturday 24th January 19:17

In certain fish: http://www.sushiencyclopedia.com/sushi_concerns/su...

Although I would tend to freeze everything rather than get the parasites...

[anonymous-user]

There is a great packaged salmon in Europe called Salma. It comes from Norway I think so you should be able to get it in the UK. It is not exactly cheap but they say its caught, filleted and packaged within half an hour. Tastes absolutely delicious and has a nice texture.

http://www.salma.no