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

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 ...

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?

Next, since you'll be eating raw tuna, you'd want to select sushi-grade or sashimi-grade fish. However, it's important to note that in America, the U.S. Food and Drug Administration does not regulate ...

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 fish's smell, and the coloring of its flesh to ensure that it is sushi-grade. If you don't have access to a fresh source of salmon but you have a craving for sashimi or poke bowls, Costco is ...

Oki’s Seafood owner Elisa Garcia cuts sashimi on Thursday afternoon in her busy shop located inside Foodland Kaahumanu. Local fish retailers predict there should be enough fish available for ...

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 ...

The edamame puree and sesame aioli can both be made the day before and kept refrigerated until ready to use. You can buy sashimi-grade fish, already thinly sliced.