We asked a pro sushi chef which fish he recommends for the most transcendent sashimi, and it's more of an underrated pick ...

Can you explain the term sashimi-grade. I see it mentioned in recipes but never see it labelled that way in stores. Is it an industry term for "very fresh fish" or is it superior in other ways?

Processors buy only Grades A and B from fish brokers and Grade C and Rejects are delivered to wet markets in nearby cities. But why are processors in general, and likewise local fish brokers and ...

Read more: 13 Different Ways To Cook Fish Once you've decided on the perfect amount of tuna, handling it correctly is essential to preserve that sashimi-grade freshness. If you're prepping ahead ...

Because sashimi is merely raw fish, it must be of the utmost quality and freshness. The best one is labelled "sashimi grade" ...

If you’re looking to Xmas gift a luxury experience to someone special, then raw fish could be the answer. ‘I did cut myself ...

The third course is Otsukuri. We learn how to make sashimi and salads with sashimi to savor fresh fish. 1. Cut the tuna, slicing straight down, using the hira-zukuri cut. Cut the sea bream ...

It’s pronounced “po-kay”, and flavour-wise, it’s more than okay. The Hawaiian bowl combines the goodness of sashimi-grade raw fish with the crunch of fresh salad ingredients, plus rice for sustenance.