Selecting Sashimi-Grade Fish
When you are eating fish raw, the quality of the handling chain is everything. Buy only from fishmongers who move high volumes of inventory, as this ensures the fish hasn't been sitting on ice long enough to lose its structural integrity.
Prioritize high-turnover vendors.
The best fish is the one that arrived this morning. Ask your fishmonger directly when the shipment came in; if they hesitate, walk away.
- insulated cooler bag
- ice packs
- sharp sashimi knife
What goes in.
- variableSaku block of tuna or salmon
Checking the elasticity
Press your finger firmly into the flesh. If it leaves an indentation that remains, the muscle fibers have broken down too far. It should rebound immediately.
The method.
Examine the surface
Look for a clear, firm surface. Avoid any fish that appears slimy or has an opaque, milky sheen on the skin or flesh, which indicates bacterial growth.
Smell the fish
Fresh fish smells like sea air or clean cucumber. If you detect even a hint of ammonia or sourness, it is not fit for raw consumption.
Check for moisture
The surface should be dry, not weeping liquid. If the tray is filled with pinkish or cloudy liquid, the fish has been poorly handled or stored.
Inspect the blood line
On a loin or saku block, look at the dark streak of muscle. It should be a rich, vibrant color. If it has turned brown or appears dried out, the rest of the meat is likely aging rapidly.
When it doesn't go to plan.
Always transport your fish in an insulated bag with ice packs to maintain a temperature near freezing.
If buying frozen, choose vacuum-sealed blocks that show no signs of ice crystals inside the package.
Once home, use the fish within 24 hours of purchase for optimal texture.
The ones that keep coming up.
Can I buy sushi-grade fish at a standard grocery store?
Only if the store has a dedicated, high-traffic fish counter. Avoid pre-packaged fish in the refrigerator aisle unless it is clearly labeled for raw preparation.
What is a Saku block?
It is a rectangular, skinless, boneless block of fish cut specifically for slicing into sashimi. It makes preparation significantly cleaner.
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